Thai Glass Noodles Sausage (Sai grok woon-sen)

Sausage casing (Hog Casings)200 g Glass Noodles25 g Galangal10 g Kaffir Leaves25 g Lemon Grass100 g Pork Fat (Finely Chopped)350 g Pork Mince10 Garlic Cloves4 Coriander Roots1 tbsp Black Pepper1 tbsp Salt
Washing outside-inside the sausage casing (Hog Casings) with salt, they needed extensive rinsing.Soak vermicelli soft enough to leave a few minutes to drain. Finished cutting sectional Not to long.Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender.Mix all the ingredients together well and then gradually bring the vermicelli and cook. Remember that you can taste and adjust the filling, by cooking a spoonful in the microwave and tasting it.Pipe into the sausage casing.  Do not forget to tie the end of filling.Then bring to dry under the sun for 3-5 hours.
Use folk or another equipment sharp pointed piercing device around sausage.Bring to be fried or grill until color turn golden brown and place on serving plate.Serve with fresh vegetable, slice ginger and bird?s eye chilies...Enjoy!