Cha Lua (Vietnamese Pork Sausage)

Discover the authentic taste of Vietnam with this Cha Lua (Vietnamese Pork Sausage) recipe—a flavorful and beloved staple in Vietnamese cuisine. Made with finely ground pork shoulder, fragrant fish sauce, and a touch of spices, this savory sausage has a silky-smooth texture achieved through the unique addition of ice cubes during blending. Wrapped traditionally in banana leaves and steamed to perfection, Cha Lua boasts an aromatic, earthy essence that pairs beautifully with any dish. Whether served thinly sliced in a banh mi sandwich or as a complement to noodles, rice, or fresh vegetables, this versatile delicacy is sure to impress. Perfect for family meals or festive gatherings, Cha Lua delights with its light yet satisfying flavor. Keywords: Vietnamese Pork Sausage, Cha Lua recipe, banana leaf-wrapped sausage, authentic Vietnamese cuisine, steamed sausage.

Nutriscore Rating: 70/100

Prep Time:90 mins

Cook Time:60 mins

Total Time:150 mins

Servings: 6

Ingredients

• 500 grams pork shoulder
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon ground white pepper
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 5 pieces ice cubes
• 4 sheets banana leaves
• 2 sheets aluminum foil
• 1 meter string

Directions

Step 1

Cut the pork shoulder into small pieces. Place it in the freezer for about 30 minutes until firm but not frozen.

Step 2

In a large bowl, combine fish sauce, sugar, ground white pepper, cornstarch, and baking powder. Mix well.

Step 3

Using a food processor, grind the semi-frozen pork until it becomes a smooth paste. Gradually add ice cubes to maintain the temperature and texture.

Step 4

Add the spice mixture to the ground pork and process until well combined, forming a smooth, sticky paste.

Step 5

Rinse the banana leaves in hot water to soften them. Pat dry with a towel.

Step 6

Cut banana leaves into pieces large enough to wrap the sausage (approximately 30 x 30 cm). Lay two sheets on top of each other and place half of the pork mixture in the center. Shape the mixture into a log.

Step 7

Fold the banana leaves tightly around the pork mixture, tucking in the sides to create a cylindrical shape.

Step 8

Wrap the banana leaf roll with aluminum foil to ensure it's tightly sealed.

Step 9

Use the string to tie the roll securely, both lengthwise and across the roll, ensuring the shape holds firm during cooking.

Step 10

Repeat wrapping for the remaining pork mixture.

Step 11

In a large steamer pot, bring water to a boil. Place the wrapped Cha Lua in the steamer basket, cover with a lid, and steam for about 60 minutes.

Step 12

Check if fully cooked by inserting a skewer or toothpick; it should come out clean.

Step 13

Allow the Cha Lua to cool before slicing. Serve as part of a banh mi sandwich or with noodles and vegetables.

Nutrition Facts

Serving size	(1111.1g)

Amount per serving	% Daily Value*
Calories	1159.3

Total Fat 59.1g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 441.2mg	0%
Sodium 3316.1mg	0%
Total Carbohydrate 23.7g	0%
Dietary Fiber 0.8g	0%
Total Sugars 5.4g
Protein 119.5g	0%

Vitamin D 0IU	0%
Calcium 159.4mg	0%
Iron 5.3mg	0%
Potassium 1885.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 43.3%

Carbs: 8.6%