With the purpose of sausage-product diversification from Pangasius hypophthalmus, a popular raw material source in Mekong river, Vietnam; we investigate the influence of different elements to the fermented Pangasius hypophthalmus sausage stability such as meat: fat ratio, starch supplementation, grinding time, polyphosphate addition, temperature and time of steaming. In order to get the best sausage quality, Pangasius hypophthalmus meat must be frozen at least 24 hours; ratio of fish meat: fat 75%: 25%; preservation of paste before grinding in 0-2 oC to avoid water detachment; gluten supplementation 1.5%, polyphosphate 0.4%, steaming in 70-75 oC within 90 minutes and cooling immediately to maintain firm structure.