做法
- 在研钵中把香茅、高良姜、青柠叶、大蒜、红葱头和辣椒捣成细致芬芳的酱。释放出的颜色与香气就是这道菜。
- 把猪肉手剁或粗绞。与香料酱、莳萝、香菜、鱼露、padaek和盐混合。猛烈揉拌3分钟,直到肉馅发黏成团。
- 盖好冷藏至少1小时,最好过夜——风味需要时间渗入肉中。
- 冲洗肠衣,套上灌肠器,把肉馅灌入。两端打结,盘成约20厘米直径的扁圆螺旋,用竹签横向固定。
- 中等炭火烤,每两分钟翻一次,共约20分钟。肠衣应嗞嗞作响、颜色变深棕——竹签插入,流出清汁。
- 离火静置5分钟。切成圆片,配糯米饭、生卷心菜、生长豆、jeow bong(辣椒酱)和一小碟nam jim(青柠辣椒酱)享用。
Common questions
Can 老挝香茅猪肉肠 be made ahead?
老挝香茅猪肉肠 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 老挝香茅猪肉肠 spicy?
老挝香茅猪肉肠 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 老挝香茅猪肉肠 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 老挝香茅猪肉肠 to make at home?
老挝香茅猪肉肠 sits at intermediate difficulty — total time about 85 minutes. The ingredients are not unusual but the timing requires attention.
Can 老挝香茅猪肉肠 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
老挝香茅猪肉肠与泰国北部的sai ua基本同源——共享澜沧王国和兰纳王国的香草肠传统。琅勃拉邦版用莳萝比泰国版更激进,从而区别开来。每场Boun(老挝节庆)、寺庙供奉和周日家宴都有香茅猪肉肠。盘起的圆圈象征生命循环。周日集市上的肠盘现切现卖,大家站着吃,一手糯米团一手生卷心菜片。
