Thai glass noodles sausage (sai grok woon-sen)

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2
200 g Glass Noodles

25 g Galangal

10 g Kaffir Leaves

25 g Lemon Grass

100 g Pork Fat (Finely Chopped)

350 g Pork Mince

10 Garlic Cloves

4 Coriander Roots

1 tablespoon Black Pepper

1 tablespoon 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.


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