Question

[Ngọc Linh]

meat	temperature	pasty	tightly	fibrous
now	takes	leaves	period	into

Traditionally, Char Lụa is made of learn pork, potato starch,garlic,ground,black pepper, and Nước mắm (fish sauce). The pork has to be pounded until it becomes (1).......;its cannot be chopped or ground, as the meat would still be (2)......,dry, and crumbly. Near the end of the pounding (3)......, a few spoonfuls of nước mắm are added to the (4).......for flavour, but salt, black pepper, and sugar can also be added. The meat is (5)...... called, meaning "raw sausage", and can be used in other dishes, as well.

The mixture is then warpped tightly in banana (6).....into a cylindrical shape and boiled. If the banana leaf is not wrapped (7).... and water leaks inside while it is being boiled, the sausage hasto be submerged vertically (9)...... boiling water, and a 1-kg sausage typically (10)..... an hour to cook.

Answer 1

[Hoàng Thúy An]

(1) pasty

(2)fibrous

(3)perio

(4) meat

(5) now

(6)leaves

(7) tightly

(8) temperature

(9) into

(10) takes

Answer 2

[Ngọc Linh]

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