Vietnamese-style Drisheen

Ingredients

In this Vietnamese adaptation of drisheen, we incorporate Vietnamese spices and flavors such as garlic, ginger, lemongrass, and fish sauce to infuse the blood sausage with a unique twist. Additionally, we serve the dish with pickled vegetables and fresh herbs, reminiscent of the traditional accompaniments found in Vietnamese cuisine. We alse have the original recipe for Drisheen, so you can check it out.

• 500g (1.1 lb) blood sausage 500g (1.1 lb) blood sausage
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Pickled vegetables (carrots, daikon radish, cucumber) Pickled vegetables (carrots, daikon radish, cucumber)
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Baguette, sliced Baguette, sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, chopped lemongrass, fish sauce, soy sauce, and sugar.
2. 2.
   Remove the casing from the blood sausage and crumble it into the bowl with the spice mixture. Mix well to combine.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the blood sausage mixture and cook, stirring occasionally, until browned and crispy, about 8-10 minutes.
4. 4.
   While the drisheen is cooking, prepare the pickled vegetables by julienning the carrots, daikon radish, and cucumber. Place them in a bowl and toss with a bit of rice vinegar, sugar, and salt. Let them marinate for at least 15 minutes.
5. 5.
   Once the drisheen is cooked, remove it from the pan and drain on a paper towel to remove any excess oil.
6. 6.
   To serve, assemble the bánh mì by spreading a layer of pickled vegetables on a slice of baguette. Top with a generous portion of the crispy drisheen. Garnish with fresh cilantro and mint leaves.
7. 7.
   Enjoy your Vietnamese-style Drisheen!

Treat your ingredients with care...

• Blood sausage — Make sure to remove the casing before cooking and crumble the sausage into small pieces for even cooking.

Tips & Tricks

• If you can't find blood sausage, you can substitute it with black pudding or another type of sausage.
• Adjust the amount of garlic, ginger, and lemongrass according to your taste preferences.
• For a spicier kick, add a small amount of chopped chili peppers to the drisheen mixture.
• Serve the Vietnamese-style drisheen with a side of chili sauce or Sriracha for an extra burst of flavor.
• If you prefer a softer texture, you can steam the blood sausage before pan-frying it.

Serving advice

Serve the Vietnamese-style Drisheen as a main course or as part of a Vietnamese-inspired brunch. Accompany it with a side of pickled vegetables, fresh herbs, and a crusty baguette.

Presentation advice

Arrange the pickled vegetables, fresh herbs, and baguette slices neatly on a platter. Place the crispy drisheen on top, allowing its golden brown color to stand out. Garnish with additional cilantro and mint leaves for a pop of freshness.