THỊT HEO XAY HẤP LÁ CHUỐI | Minced pork steamed in a banana leaf

Pork steamed in banana leaves is a traditional speciality of the Thai ethnic people of Điện Biên. Although the dish may appear simple, it requires great care in both the choice of ingredients and the preparation.

The pork is seasoned with local spices, then wrapped in banana leaves before being slowly steamed. This cooking method helps keep the meat tender and juicy while giving it a delicate and distinctive aroma.

Passed down from generation to generation, this recipe reflects the culinary knowledge of Thai families and the richness of the traditional cuisine of the mountainous regions of northwestern Vietnam.

Mincing, Seasoning and Wrapping the Pork

Cut the pork into small pieces, then finely mince it. Gradually add the shallots and a little pepper while mincing, until the mixture becomes smooth and slightly bound together.

Then add the nuoc mam, seasoning powder, sugar and ground pepper, and mix thoroughly by hand. Leave to marinate for about 30 minutes so that the meat absorbs the flavours well.

Lay the banana leaves flat on a tray, place the minced pork in the centre, then wrap it carefully. Secure the small parcels with thin strips cut from the banana leaves.

Divide the mixture into several portions of 200 to 300 g, then wrap each portion in banana leaves to form small, tightly sealed parcels.