Dairy-Free Cha Lua (Vietnamese Pork Sausage)

Experience the authentic taste of Vietnam with this dairy-free cha lua, a traditional Vietnamese pork sausage known for its smooth texture and delicate flavor. Crafted from pork shoulder and seasoned with fish sauce, garlic, and white pepper, this recipe achieves the perfect balance of savory and aromatic notes without any dairy ingredients. The secret lies in wrapping the pork paste in fragrant banana leaves and gently simmering it to lock in moisture and flavor. Ideal for those with dietary restrictions, this pork sausage is incredibly versatile—serve it with steamed rice, add it to your favorite noodle soup, or layer it into a crispy banh mi sandwich for a deliciously satisfying meal. Quick to prepare and packed with protein, this recipe is a must-try for anyone seeking a genuine Vietnamese culinary experience.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Pork shoulder
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground white pepper
• 2 teaspoons Baking powder
• 2 tablespoons Cornstarch
• 100 milliliters Ice-cold water
• 2 large sheets Banana leaves
• 1 meter String

Directions

Step 1

Trim any excess fat from the pork shoulder and cut it into small chunks suitable for a food processor.

Step 2

Freeze the pork pieces for about 30-40 minutes until they are firm but not frozen completely.

Step 3

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

Step 4

Add the partially frozen pork into your food processor. Pulse until finely ground, ensuring the mixture does not become warm.

Step 5

Gradually add the spice mixture and ice-cold water into the processor and pulse until a smooth homogeneous paste is formed.

Step 6

Overlap two banana leaf sheets to ensure no leakage, then place the pork paste into the center and form it into a log.

Step 7

Wrap the banana leaves tightly around the pork paste, then fold the edges over to seal tightly. Use string to secure each end securely, and then tie around the middle to hold the shape.

Step 8

Fill a large pot with water and bring it to a boil. Lower the heat to a gentle simmer, then place the wrapped pork log into the water.

Step 9

Simmer for about 60 minutes. Make sure the package is entirely submerged during cooking.

Step 10

Remove the cooked cha lua from the water and let it cool completely.

Step 11

Once cooled, remove the banana leaves and slice the sausage for serving. Enjoy with rice, noodles, or in a banh mi sandwich.

Nutrition Facts

Serving size	(880.0g)

Amount per serving	% Daily Value*
Calories	1215.8

Total Fat 59.2g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 441.2mg	0%
Sodium 3768.7mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 1.5g	0%
Total Sugars 13.8g
Protein 120.3g	0%

Vitamin D 0IU	0%
Calcium 173.5mg	0%
Iron 5.4mg	0%
Potassium 1933.7mg	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: 45.6%

Protein: 41.2%

Carbs: 13.1%