When Tet comes in Tho Ha ancient village, around December 25 and 27, it’s time to pack sausages. I will never forget the thumping sound of baseballs pounding in the yard during those Tet days of my childhood.
The weather at the end of the year was cold in Tho Ha ancient village, and the sound of my mother’s pounding woke me up. Stepping out into the yard, eyes open and closed, holding a pair of bamboo chopsticks to block meat in a stone mortar, or pound pepper and peel garlic. Done somewhere, there’s still a little bit of meat, Mom will pack a small roll of spring rolls, we eagerly wait for her to take it out of the pot to fight…
Meat to make sausage must be lean thigh meat in Tho Ha ancient village, without any fat. Cut the meat into small pieces, put it in a stone mortar with sugar, pepper, garlic, fish sauce, etc., pound it by hand until the meat is smooth and smooth. Diced bitter melon, add a little pepper and mix well. Arrange the dried banana leaves and wipe them on the corolla. Ladle meat into leaves and wrap, no need to wrap tightly. Boil for about 40 minutes, then not cooked…
