Rousong - meat floss, anyone? (Mexican, expensive, pork, cooking)

[Dirt Grinder]

I've just recently been introduced to this food preparation where a meat is transformed into a flavorful, fluffy, dry concoction known as Rousong (Rou Song), or "meat floss." I encountered it as a pork filling in a Vietnamese banh mi sandwich.

Has anyone else tried rousong in their dining adventures? If so, what type of meat, and how was it presented?

[Gerania]

I've never heard of it, though I don't eat a lot of Asian food.

[sskink]

Originally Posted by Dirt Grinder

I've just recently been introduced to this food preparation where a meat is transformed into a flavorful, fluffy, dry concoction known as Rousong (Rou Song), or "meat floss." I encountered it as a pork filling in a Vietnamese banh mi sandwich.

Has anyone else tried rousong in their dining adventures? If so, what type of meat, and how was it presented?

I believe I've had it in steamed buns awhile back.

Seems a very inefficient way of cooking meat though. Lots of steps, and yield is only about 20% of the original cut of meat.

[Dirt Grinder]

Originally Posted by sskink

...Lots of steps, and yield is only about 20% of the original cut of meat.

I know, it seems very expensive to make.

[jlawrence01]

Originally Posted by Dirt Grinder

I've just recently been introduced to this food preparation where a meat is transformed into a flavorful, fluffy, dry concoction known as Rousong (Rou Song), or "meat floss." I encountered it as a pork filling in a Vietnamese banh mi sandwich.

Has anyone else tried rousong in their dining adventures? If so, what type of meat, and how was it presented?

Not yet, but I will be looking.

It sounds like the Mexican carne seca which is made out ofg beef. It takes 100# of beef to make 40# of carne seca. But the flavor is ... WOW!