Sevenbeef’s Steamed Beef Sausage

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Recipe by Sophie Banh

When Sophie and Eric Banh grew up in Vietnam, there was no oven or grill in the family’s kitchen. In traditional Vietnamese households, food was typically prepared using a wok or steam. This classic dish uses steam to bring out the subtle, sweet flavors of beef. The recipe is simple. You will need a steamer and ramekins.

(serves 2 people)


1 1/2 cup ground beef (preferably grassfed, grass-finished)
1/2 cup crushed peanuts (optional)
1/4 cup cooked and diced glass noodles
1 teaspoon salt
1/4 cup garlic, finely chopped
1/2 teaspoon ground pepper
1 egg
1 piece caulfat (optional)
Vietnamese rice crackers
parsley garnish


Fill a steamer pot with water. Bring to boil. In a medium bowl, combine ingredients the beef, peanuts, glass noodles, salt, garlic, pepper and egg. Separate mixture into 4–6 balls, each weighing 2–3 ounces. If available, wrap each ball in caulfat (not required). When water is at full boil, place each ball in a ramekin within the steamer for 5–10 minutes.

Make a small cut into the beef sausage with a sharp knife. If beef does not stick to the knife, the sausage is finished. Serve in ramekin, with the cooking juice, and Vietnamese rice crackers. Garnish with parsley.

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