Xuc Xich Lac Pho Mai (Cheese Shaken Sausages) Recipe
Vietnamese dishesSnacksNationwideabout 15 minutes
Xuc xich lac pho mai takes fifteen minutes and makes a good after school snack. The fun of it is the way the cut ends splay open like a little octopus. The tricky part is the cutting, because a slice that runs too deep lets the legs drop off in the water.
The sausages boil over high heat for about three minutes, and once the legs have opened out evenly they come out to drain completely before any powder goes near them.
This batch weighs about 295g, at roughly 518 calories per 100g.
Method
Peel the 4 fresh sausages if they have a casing, rinse them, cut each one in half, then slice lengthways into an octopus shape, stopping short of the end so the legs stay attached.
Fill a pot about one third with water. Once it boils, add the sausages and cook over high heat for about 3 minutes, until the legs have opened out evenly, then lift them out to drain.
Put the drained sausages in a container, scatter over 3 tablespoons cheese powder, close the lid and shake quickly until every piece is coated.
Tips
Medium or large sausages are easier to cut and hold together better.
Sausages that are still wet turn the cheese powder damp, so let them drain fully before shaking.
Three minutes is the right boil, since any longer curls and snaps the legs.
A container with a lid coats the pieces more evenly than tossing them in a bowl.
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