cha lua

This Vietnamese version of cold cuts is a great snack or side dish!  I can assure you that my mother-in-law&#039;s recipe is a keeper, as I&#039;ve tasted it numerous times!

My Mother-in-Law's Vietnamese Ham (Gio Lua / Cha Lua) Recipe

pork loin

tbsp potato starch

tsp sugar

tbsp oil

tbsp fish sauce

tsp baking powder

white pepper

water

Cut the pork into smaller pieces. In batches, grind them up in a food processor until smooth.

Add the rest of the ingredients onto the ground meat and mix until well blended.

Cover and freeze the meat for 6-7 hours.

Remove the meat from the freezer and allow to thaw for app. 1 hour.

In batches, grind the meat again in the food processor until smooth.

In small portions, wrap the meat in banana leaves (my mother-in-law also uses aluminum foil), shaping them into logs, then tie with string or twine to ensure water does not seep into the foil/leaf during boiling. (See Note 1)

Bring a pot of water to a boil and fully submerge the logs of meat for 40 minutes, or until an inserted meat thermometer reads 165°F.

Allow the Vietnamese ham to cool before serving or refrigerate and serve cold. See Note 2.

https://www.youtube.com/watch?v=jgKjv-m801A&t

Vietnamese ham is a great snack, side dish and accompaniment to banh mi or banh cuon! Thanks to my mother-in-law, we now have her recipe to make this!

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MY BANH CUON VIDEO (WHERE I USE VIETNAMESE HAM):
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★ Three Crabs Fish Sauce - https://amzn.to/2X5nacc

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🐷 Vietnamese Ham or Pork Roll (Cha Lua / Gio Lua) Recipe by MIL (It’s her Birthday!) | RACK OF LAM

Cha Lua or Vietnamese Ham is a key ingredient in a variety of Vietnamese dishes. It is made with lean pork loin, seasoned with garlic powder, fish sauce, and white pepper.

Cha Lua (Vietnamese Pork Roll)

garlic powder

¼ tsp white pepper

½ tsp granulated sugar

tbsp corn starch

salt

banana leaves (~12 inches x 12 inches)

First, grind the pork loin using a food grinder. Run it through the food grinder twice for the smoothest texture. Add the ground pork loin to a bowl.

Add ½ tsp of garlic powder, ¼ tsp of white pepper, 2 ½ tsp of granulated sugar, 1 tbsp of corn starch, 2 tbsp of fish sauce, ¼ tsp of salt, 1 tsp of baking powder, and ¼ cup of ice water to the bowl. Mix until well combined.

Add the ground pork mixture to a Ziploc bag and freeze for 1 ½ hours. Flatten the ground pork so it&#39;s as thin as possible. This will help the pork reach the correct temperature faster. Save the Ziploc bag for later.

Empty the ground pork into the bowl of a stand mixer. Whip on speed 4 for 5 minutes. Increase the speed to 6 and whip for another 5 minutes. Transfer the ground pork back into the Ziploc bag and freeze for 40 minutes. Make sure to flatten the pork mixture.

After 40 minutes, empty the ground pork into the the stand mixer bowl, and whip on speed 6 for another 10 minutes.

Now you&#39;re ready to form your pork roll. Empty the pork onto some plastic wrap. Use the plastic wrap to help you form your pork roll. The pork roll should be in the shape of a cylinder with a 3 inch diameter and ~7 inches long.

Grease 1 banana leaf with oil and place it on top of the second banana leaf. Unwrap the pork roll and place it in the center of the banana leaves. Roll your pork roll tightly in the banana leaves and close the ends.

Finally, roll your pork roll in aluminum foil. This will help keep your cha lua tight and prevent moisture from getting in. Tie the pork roll tightly with cooking twine.

Prep your steamer by bringing water to a simmer and adding your steamer insert. Once the water is simmering, add in your pork roll and let it steam for 32 minutes.

Remove and let it cool down for at least an hour before serving.

I have used your recipe twice now and both have been very successful. I actually bought the KitchenAid grinder attachment just for this. 

I used chicken breast the first time and loved it, tastes super lean and so great as a high protein snack. The 2nd time, I used 60% pork loin and 40% pork fillet, didn't trim any fat off the meat.

I increased garlic powder and pepper, but reduced salt. Overall, it was a massive hit with my Vietnamese food loving family. 

There was about 200grms of Cha left in the fridge after a week and it was completely fine to eat, not slimy or had any smells at all. I am extremely sensitive to smell so can guarantee that it keeps well in the fridge, even after one week. 

Hi, Becca!

Just made these yesterday and tried them today. I ran out of white pepper and subbed black pepper but still delicious. Will definitely stick to your recipe and make it again. 

Mahalo and Aloha from Big Island, Anna

Look delicious, can not wait to make this recipe.

(Review provided by family member of Cooking Therapy.)

Wow 👍
Look amazing good 😋
I love this type of meat loaf and have to go to a distance to get it from the Vietnamese restaurant or Bistro. 
Thanks for your amazing recipe. Now I can do it at home 👍

(Review provided by family member of Cooking Therapy.)

This recipe for Vietnamese Pork Roll (Cha Lua) consists of seasoned ground pork that is shaped into a sausage roll, wrapped in banana leaf and steamed or boiled until cooked.

Vietnamese Pork Roll (Cha Lua)

lb pork

Tbsp potato starch

sugar

tsp sea salt

Tbsp sesame oil

Tbsp fish sauce

tsp ALSA baking powder

tsp white pepper

Tbsp ice cold water

banana leaf (medium sized, about 9" by 12")

cotton kitchen twine

Add the partially frozen ground pork to the stand mixer bowl fitted with a paddle attachment.

In a small mixing bowl, combine the potato starch, sugar, salt, garlic powder, sesame oil, fish sauce, baking powder, white pepper and water. Give it a stir.

Once the ground meat has started to break up, pour in the seasoning and let the mixer run.

Beat the meat until long strands appear and the mixture has lightened in colour, about 10-15 minutes.

Make the pork meat mixture:

Double up each banana leaf so that you have 2 leaves for each pork roll.

Divide the pork mixture in half and portion it equally onto the banana leaves, in the centre.

With your hands slightly wet, mound each pork mixture into a short log.

Tip: to reduce air pockets, thump and knead the mixture a few times to rid of any bubbles.

Roll up the banana leaf and tuck in the sides.

Do the same with the 2nd banana leaf, ensuring no cracks are visible.

Use 2 pieces of twine to secure and tie up the roll.

Form and shape:

Add the pork rolls to a large pot, cover with water and add a handful of coarse sea salt. (Make sure the rolls are submerged).

Bring the pot up to a boil and cook for 45 minutes. (Replenish the cooking water if need be).

Remove the pork rolls and transfer to a plate to completely cool.

Remove the banana leaves, slice, and serve.

Boil the pork rolls:

I did many times but my cha Lua or Bo vien does not have the springy/ rubbery (dai) texture as in store bought. It must have a special additive: if not borax, polyphosphate? Potassium.... I don't know. I tried to look into it...

When I was a child we had some family friends that were from Vietnam and they used to make something very similar to this. I made these pork rolls yesterday and they just brought back so many memories. It was fun to share both the food and the memories with my family. Thank you for a delicious nostalgic recipe!

I love this but this thing is hard to find here in NZ commercially.  thanks for the recipe now I can make it at home, looks easy to prepare too

This recipe is new to me - but I love learning about new recipes/techniques.  I need to try this out for sure!  Thanks for broadening my horizons, Michelle!

I was going to ask what I could use instead of a banana leaf. I can't get that here but I see you can use aluminium foil instead. That would be fine. Looks delicious!

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