PostHeaderIcon Sticky rice sausage – Hnyuv Ntxwm Mov

Hnyuv Ntxwm Mov Sticky rice sausage

Hnyuv Ntxwm Mov - Sticky rice sausage

 

 

This hearty traditional hmong food has tasty simple flavors that you will enjoy. this is a simple yet delicious snack that can fill you up quick! Hmong stores always have a deli section where you can try these out first if you don’t believe me! It can be difficult when you first learn to make these but with some practice it’ll come easy and will be quite fun to make!

Preparation: 1 hour. Cooking: 1 hour

Ingredients for Two 2 feet long sausages:

  • 4 cups of raw sweet rice (aka sticky rice)
  • 1 thumb size ginger
  • A small handful of ground pork
  • 1/3  TB sea salt
  • cups of water
  • 2 pork casings, 2 ft each.

Special Utensils: sausage stuffing tube. Chopstick. Steamer.

1) Soak rice with water 3 inches above its surface for at least 6 hours, preferably overnight.

2) In a wok, cook minced ginger for a few minutes. Mix in the ground pork and cook for another few minutes til cooked. Add 3 cups of water and bring to a boil. Pour in the rice and mix. Turn off the heat and let it cool for a bit before you start stuffing sausages.

3) Meanwhile, soak pork casings in water for 5 minutes before using. Cut casings to 2 feet lengths.

4) Now you can begin to stuff the casings and make sausages. Open one end of your casing, and blow into it like a balloon to inflate the casing. Take this very same end and pull it up onto the stuffing tube and hold it firmly there with one hand. With your other hand, start with spoons of rice and liquid. Liquid will help move the rice down the casing. Once you get ¼ of the sausage filled, start stuffing more rice and a lot less liquid into the tube. Use a chopstick to push the stuffing down to the casing. With some liquid already inside your casing, lift your sausage up so that this liquid can find its way to help your stuffing go down the casing.

5)  Make sure not to make too thick. At the end of making one sausage, gently stroke the sausage to smooth out the filling. End result should be about 4 inches in circumference throughout. Leave 3 inches at the ends to tie knot – doing this will keep the stuffings in when it is cooking. Lift your sausage up and let the ends hang down – this will let the excess water slowly drain out of the casing. Roll the sausage loosely into the steamer. Once steamed, it will enlarge.

6) On low heat, cook for 25 minutes. Change to medium heat for 25-30 minutes.

9 Responses to “Sticky rice sausage – Hnyuv Ntxwm Mov”

  • Diana says:

    Yummy! My Grandma used to make these and bring it over! I loved it! I can still remember the taste of these! Although, I don’t remember if there were pork in it.

  • Hmong says:

    yes they are quite the hearty snack

  • Becky says:

    Thanks for posting this recipie. I have been craving for it! YUMMY

  • Brenda says:

    I LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE These!!! I have a biggest weakness for them ^^

  • Nou says:

    Hi! First of all, OMG I LOVE THAT YOU HAVE SOOO MANY HMONG RECIPES ON HERE!! I bought a Hmong cookbook recently, but there’s only so much in it; this website has soooo many stuff I remember eating that isn’t in that cookbook.

    Secondly, I live in an area where there aren’t very many Hmongs (I’m the only one here in my town) but lots of Japanese/Koreans. So finding anything Hmong (food) related is hard to do. Where might I get some pork casings? Just from the local stores like Safeway/Albertsons? I would LOVE to attempt to make these since I loved eating these as a kid. The last time I had one of these was 10 years ago. :(

    Hope you still check this website.

  • Jolene says:

    I remember my Grandma made these. I have been without these since she passed. I cannot wait to do some of these in two weeks!

  • Pa says:

    Brings me back to my childhood when I used to help my Mother and Grandmother make these. I now make them for my children and it’s always a treat for all of us. I have found that if you pierce the rice sausages before you steam them; they will not explode. YUM!

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