Cinnamon Pate (Cha Que)
1 lb Boneless pork (weight after -trimming fat), preferable -fresh ham 3 tb Fish sauce (nuoc mam) 3 tb Water 1/2 tb Potato starch or rice flour 1/2 ts Granulated sugar 1 ts Baking ...
Ingredients
- 1lbboneless pork (weight after
- 3tb water
- 1/2tb potato starch or rice flour
- 1/2ts granulated sugar
- 1ts baking powder
- 1/2ts ground cinnamon
Directions
- 1
1 lb Boneless pork (weight after -trimming fat), preferable -fresh ham 3 tb Fish sauce (nuoc mam) 3 tb Water 1/2 tb Potato starch or rice fl
- 2
Unless you're a fan of hard work, use a food processor
- 3
The pate was originally pounded to the proper consistency in a mortar and pestle.
- 4
It can be used all sorts of ways++made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrim
- 5
The cinnamon flavor is discernible but not overpowering
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I've actually made this recipe and found it to be a keeper
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Be sure pork is trimmed of all fat
- 8
Slice the meat 1/4 inch thick, then cut into 1 inch squares