Vietnamese pork ham

This is the first time I have made Vietnamese pork ham, it is so simple to make. When you first make them, you will find it hard, but once you do it a couple of times, you will get the hang of it and make a perfect Vietnamese ham. The Vietnamese fish sauce, tapioca flour, sesame oil and Chinese cooking wine can be found at a Chinese supermarket. At the bottom I have the recipe how to make the Vietnamese pork ham.
Some people might not like the Vietnamese fish sauce taste, but if you don’t try it, you will never know whether you like it or not. The shape and the taste came out very good, and I like it a lot.
Kids and adults would love these Vietnamese pork ham. You can have these for lunch or dinner. Don’t the microwave too long, or else it will be tough. You put these pork hams in a sand which, a bowl of noodles or with rice. If you cannot finish them, you can put it in the fridge and eat them the next day. Give this recipe a try and see if you like it.

900 grams of pork chops
6 grams of sugar
15 grams of salt
20 grams of Vietnamese fish sauce
20 grams of sesame oil
3 grams of baking soda
2 grams of white pepper powder
20 grams cooking wine
350 grams of water
80 grams of tapioca flour

Using a blender to blend the pork chops:
1. Take out a meat blender.
2. Put some pork chops in the blender, but not too much, just the amount that will cover the blade.
3. Put some a bit of sauce mixture into the pork. Close the lid. Press the pulse button a few times. Open the lid.
4. Use a spatula to scrape the top and a spoon for the bottom. Close the lid. Continue adding the sauce mixture a bit at a time until it’s mixed together.
5. Place it onto a bowl and set it aside.
6. Repeat the same steps for the other half.
7. When it’s all finished blending, if you like, you can place it in the fridge for 1 hour (optional)
(Wrap the bowl of blended pork chops with a plastic wrap and place it in the fridge.)
8 If you don’t want to put in the fridge. Just add the sauce mixture a bit at a time in the blender. Once all pour in, continue to blend until the texture is smooth. By touching the blend pork chops, you will know when the texture is smoother.
9. Repeat the same step for the other half. Weather you put it in the fridge to chill or not.
10. Once the texture is smooth, place the Vietnamese pork ham mixture into a bowl.
11. Now it is ready to roll the shape.

Making the Vietnamese pork ham roll shape:
1.Take out a sheet of parchment paper or aluminum foil and a sushi roller.
(Note: When making Vietnamese ham, usually you use a banana left to roll out the ham and tie with string.)
2. Place the parchment on a sushi roller.
3. Spread some pork chop mixture across the parchment paper.
4. Use a scissor and cut out the parchment paper length that you need to roll Vietnamese pork ham.
5. Roll the Vietnamese pork ham very tight, like you would roll a sushi roll.
(Note: The Vietnamese pork ham has to be rolled very tight, or else it will break apart and will not look nice.)
6. Repeat the same thing the rest of the pork ham

Cooking process:
1. In the cupboard, take out a steamer pot.
2. Put some water in the steamer pot.
3. Put the steam tray on top of the steamer.
4. Close the lid. Wait until the water is boiling.
5. Once water, is boiling, put in the Vietnamese hams.
6. Steam for 30 minutes.
7. Once it’s finished steaming, Use a tong and place it on a wire rack.
8. Wait, until it’s completely cool down.
9. Remove parchment paper or aluminum. foil.
10. Place it on the cutting board and cut into thin pieces.