Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Discover the unexpected in the Chicago Area. Explore All of Chicago
Restaurants & Bars 1

Vietnamese Sausages...??

GEM | Oct 28, 200210:53 PM

Ba Le (B'way at Argyle) is one of my fave places to pick up spring rolls, sandwiches, baked goods, and even those little microwaveable "box lunches" they carry.

Whilst perusing the display case, I've seen various types of Vietnamese "sausage". I've done a search here on Chowhound and can't seem to find much, so I just need some general info, e.g. how are they made?: are they similar to our western smoked sausages?; how does one cook with them?, etc. Are they more akin to say, leberwurst?

I'm especially intrigued by the "seafood" sausage. What specifically might it consist of?

I've seen similar types of sausage in some of the other food stores around Argyle. Do other Asian cuisines have something similar, or.....??


[note: I can't eat organ meats for medical reasons (gout!)]

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions