Gluten-Free Cha Lua (Vietnamese Pork Sausage)

Discover the authentic flavors of Vietnam with this Gluten-Free Cha Lua, a traditional Vietnamese pork sausage reimagined for those with dietary restrictions. Crafted from tender pork shoulder, fish sauce, and a touch of potato starch, this recipe achieves the signature smooth, bouncy texture without using gluten-based binders. Wrapped in either fragrant banana leaves or aluminum foil, these homemade sausages are gently simmered to perfection, locking in their savory aroma. Perfect for slicing into bánh mì sandwiches, pairing with rice dishes, or serving as a standalone snack, this recipe is a versatile and healthy take on a Vietnamese classic. Ready in just 90 minutes, it’s a must-try for lovers of international cuisine and gluten-free cooking alike!

Nutriscore Rating: 67/100

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 Baking powder
• 100 milliliters Ice water
• 1 tablespoon Potato starch
• 1 teaspoon Garlic powder
• 0.5 teaspoon White pepper
• 1 package Banana leaves or aluminum foil
• 1 roll String

Directions

Step 1

Cut pork shoulder into small cubes and partially freeze for about 1 hour. This will help with grinding.

Step 2

Grind the semi-frozen pork in a food processor until a smooth, paste-like consistency is achieved. You might need to scrape down the sides of the processor a few times.

Step 3

In a mixing bowl, combine the ground pork with fish sauce, sugar, baking powder, and garlic powder. Mix well to combine.

Step 4

Gradually add ice water to the pork mixture, continuing to mix until it is all incorporated and the mixture becomes slightly sticky.

Step 5

Add the potato starch and white pepper to the mixture, ensuring everything is well combined. The mixture should be thick and gluey.

Step 6

If using banana leaves, prepare the leaves by washing them and passing them over an open flame briefly to make them pliable. If using foil, simply tear off large sheets.

Step 7

Place a piece of banana leaf or foil on a clean surface and spread a portion of the pork mixture in the center. Roll it up tightly, then use the string to tie the ends securely, creating a compact sausage shape.

Step 8

Repeat the wrapping process with the remaining pork mixture.

Step 9

Bring a large pot of water to a boil, then lower to a simmer. Place the wrapped sausages in the pot, ensuring they are fully submerged.

Step 10

Simmer the sausages for about 60 minutes, ensuring they cook evenly.

Step 11

Remove the sausages from the water and allow them to cool before unwrapping.

Step 12

Slice the Cha Lua into desired thickness and serve as part of a main dish, in sandwiches, or as a snack.

Nutrition Facts

Serving size	(901.7g)

Amount per serving	% Daily Value*
Calories	1166.9

Total Fat 58.9g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 441.2mg	0%
Sodium 3320.4mg	0%
Total Carbohydrate 25.4g	0%
Dietary Fiber 0.6g	0%
Total Sugars 13.8g
Protein 119.9g	0%

Vitamin D 0IU	0%
Calcium 140.2mg	0%
Iron 5.2mg	0%
Potassium 1896.9mg	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: 47.7%

Protein: 43.2%

Carbs: 9.1%