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Meat from Vietnam
Tung lò mò is a Cham beef sausage from An Giang. Fresh beef and beef fat, eight parts to two, are seasoned with pepper and garlic, stuffed into salted, cleaned beef intestine, tied into short links and dried in the sun for about three days, which gives a mild sourness. It is grilled over charcoal before eating.
A short entry: the sources we found record only what is said here about Tung lò mò itself.
| Lean beef8 parts | [tcct2023] |
| Beef fat2 parts | [tcct2023] |
| Pepper, garlic and a few undisclosed seasonings | [tcct2023] |
| Beef intestine, turned, scraped and washed in salt water | [tcct2023] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days
What changes: Beef and beef fat are minced and seasoned with pepper and garlic
Output: seasoned filling.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tung lò mò is a Cham beef sausage from An Giang. Fresh beef and beef fat, eight parts to two, are seasoned with pepper and garlic, stuffed into salted, cleaned beef intestine, tied into short links and dried in the sun for about three days, which gives a mild sourness. It is grilled over charcoal before eating. Made in 4 steps over 3 days. The longest step, sun-dry on racks, takes 3 days (Ngọc Châm 2023).
| Main step | 3 daysReported[tcct2023] | Sun-dry on racks |
|---|
Tung lò mò is a halal beef sausage of the Cham, made without pork, and soured only by a few days of sun-drying.
This is raw beef dried in the sun. The one source gives no salt, acid or temperature limit, and says the sausage spoils easily if it is not stored properly. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled, and it does not recommend homemade sausage that is not fully cooked. Treat the sun-drying here as a record, not a home method. Cook the sausage through, but the FDA says these toxins might not be destroyed by cooking.
Every number is labelled with how it is known. How this atlas is made
In Cham, "tung" means intestine and "lamaow" means cow. Production is centred in Phũm Xoài hamlet, Châu Phong commune, where one producer's sausage holds a 3-star OCOP rating.
