Cha Lua (Vietnamese Pork Sausage)
Cha Lua (Vietnamese Pork Sausage)
Ingredients
- 1 kg minced pork, pork shoulder suggested
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon mushroom seasoning
- 3 tablespoons cold water
- 1 1/4 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground white pepper, or to taste
- as needed banana leaves, for wrapping
Instructions
- 1
In a small bowl, combine the cold water, fish sauce, vegetable oil, granulated sugar, potato starch, ground white pepper, baking powder, and mushroom seasoning. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Add the prepared seasoning mixture to the minced pork in a large bowl. Mix thoroughly, ensuring the seasoning is evenly distributed throughout the pork.
⏱️ 5 min
- 3
Spread the seasoned pork mixture evenly in a pan or a freezer-safe bag. Place it in the freezer for 3 hours, or until it is solid but not completely frozen.
⏱️ 180 min
- 4
Remove the chilled pork from the freezer. Divide it into manageable pieces and place them in a food processor. Process the pork until it becomes finely ground and has a smooth, paste-like consistency. You may need to do this in batches.
⏱️ 10 min
- 5
Take a portion of the processed pork and place it on a sheet of plastic wrap. Shape the pork into a log. Gently bounce the log against a clean surface several times to remove any trapped air bubbles. Repeat for the second log. Refrigerate the shaped pork logs for 20 minutes.
⏱️ 25 min
- 6
Prepare the banana leaf wraps: Lay several banana leaves vertically, then lay some horizontally over them, creating a cross pattern. Ensure the shiny side of the top banana leaf is facing up. Lightly brush the surface of the top leaf with a small amount of vegetable oil.
⏱️ 5 min
- 7
Place one unwrapped pork log (from step 5) onto the prepared banana leaves. Carefully fold the banana leaves around the pork to encase it completely. Trim any excess banana leaves. Wrap the entire banana leaf-encased log tightly in plastic wrap, further shaping it into a compact log. Repeat for the second log.
⏱️ 5 min
- 8
Steam the wrapped pork logs for 20 minutes. Ensure the steamer has enough water to last the entire cooking time.
⏱️ 20 min
- 9
After steaming, allow the Cha Lua to cool for 15-20 minutes before unwrapping and slicing. This allows the sausage to set properly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Cha Lua (Vietnamese Pork Sausage)
- 1 kg minced pork, pork shoulder suggested
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon mushroom seasoning
- 3 tablespoons cold water
- 1 1/4 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground white pepper, or to taste
- as needed banana leaves, for wrapping
Instructions
- 1
In a small bowl, combine the cold water, fish sauce, vegetable oil, granulated sugar, potato starch, ground white pepper, baking powder, and mushroom seasoning. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Add the prepared seasoning mixture to the minced pork in a large bowl. Mix thoroughly, ensuring the seasoning is evenly distributed throughout the pork.
⏱️ 5 min - 3
Spread the seasoned pork mixture evenly in a pan or a freezer-safe bag. Place it in the freezer for 3 hours, or until it is solid but not completely frozen.
⏱️ 180 min - 4
Remove the chilled pork from the freezer. Divide it into manageable pieces and place them in a food processor. Process the pork until it becomes finely ground and has a smooth, paste-like consistency. You may need to do this in batches.
⏱️ 10 min - 5
Take a portion of the processed pork and place it on a sheet of plastic wrap. Shape the pork into a log. Gently bounce the log against a clean surface several times to remove any trapped air bubbles. Repeat for the second log. Refrigerate the shaped pork logs for 20 minutes.
⏱️ 25 min - 6
Prepare the banana leaf wraps: Lay several banana leaves vertically, then lay some horizontally over them, creating a cross pattern. Ensure the shiny side of the top banana leaf is facing up. Lightly brush the surface of the top leaf with a small amount of vegetable oil.
⏱️ 5 min - 7
Place one unwrapped pork log (from step 5) onto the prepared banana leaves. Carefully fold the banana leaves around the pork to encase it completely. Trim any excess banana leaves. Wrap the entire banana leaf-encased log tightly in plastic wrap, further shaping it into a compact log. Repeat for the second log.
⏱️ 5 min - 8
Steam the wrapped pork logs for 20 minutes. Ensure the steamer has enough water to last the entire cooking time.
⏱️ 20 min - 9
After steaming, allow the Cha Lua to cool for 15-20 minutes before unwrapping and slicing. This allows the sausage to set properly.
⏱️ 15 min