Step 1

Cut the pork into smaller pieces. In batches, grind them up in a food processor until smooth.

Step 2

Add the rest of the ingredients onto the ground meat and mix until well blended.

Step 3

Cover and freeze the meat for 6-7 hours.

Step 4

Remove the meat from the freezer and allow to thaw for app. 1 hour.

Step 5

In batches, grind the meat again in the food processor until smooth.

Step 6

In small portions, wrap the meat in banana leaves (my mother-in-law also uses aluminum foil), shaping them into logs, then tie with string or twine to ensure water does not seep into the foil/leaf during boiling. (See Note 1)

Step 7

Bring a pot of water to a boil and fully submerge the logs of meat for 40 minutes, or until an inserted meat thermometer reads 165°F.

Step 8

Allow the Vietnamese ham to cool before serving or refrigerate and serve cold. See Note 2.