Low Carb Cha Lua (Vietnamese Pork Sausage)

Savor the authentic flavors of Vietnam with a healthier twist in this Low Carb Cha Lua (Vietnamese Pork Sausage) recipe. Perfect for keto and low-carb diets, this version of the traditional dish replaces sugar with a touch of erythritol while keeping the signature taste intact with fish sauce, garlic powder, and black pepper. Made from processed ground pork blended with ice cubes for a silky texture, this delicious sausage is wrapped in fragrant banana leaves or plastic wrap before being gently steamed to perfection. Simple yet flavorful, it's an excellent protein-packed addition to low-carb noodle dishes, fresh salads, or as a standalone snack paired with your favorite dipping sauce. Ready in just over an hour, this dish celebrates Vietnamese culinary tradition without compromising your dietary goals!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 5

Ingredients

• 500 grams ground pork
• 2 tablespoons fish sauce
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon erythritol (or low-carb sweetener of choice)
• 50 grams ice cubes
• 2 leaves banana leaf (for wrapping, optional)
• 1 roll plastic wrap (for wrapping, alternative to banana leaves)

Directions

Step 1

Begin by placing the ground pork in the freezer to chill slightly, about 15 minutes. This will help with processing without overheating the meat.

Step 2

While the pork chills, prepare the wrapping materials. If using banana leaves, soften them by passing them over an open flame quickly or soak them in hot water. Cut the leaves or plastic wrap into sheets big enough to roll the sausage mixture, about 12 inches by 12 inches.

Step 3

Remove the pork from the freezer and place it in a food processor.

Step 4

Add the fish sauce, baking powder, garlic powder, black pepper, onion powder, erythritol, and ice cubes to the pork.

Step 5

Process the mixture until it becomes a smooth paste. You might need to stop occasionally to scrape down the sides and ensure everything blends uniformly.

Step 6

Lay out a banana leaf or a double layer of plastic wrap on a clean surface.

Step 7

Portion out the sausage mixture onto the center of the leaf or wrap, forming a log about 2 inches in diameter.

Step 8

Tightly roll the leaf or wrap around the sausage mixture, compressing to eliminate any air pockets.

Step 9

Twist the ends of the wrap or leaf and secure them with kitchen twine to keep the roll tight during cooking.

Step 10

Bring a pot of water to a gentle boil and place a steaming rack inside.

Step 11

Place the wrapped sausages on the rack, ensuring they don’t touch the water.

Step 12

Cover and steam over medium heat for about 45 minutes. If using banana leaves, the aroma adds a traditional fragrance to the sausage.

Step 13

Remove from the heat and let cool before unwrapping.

Step 14

Slice the Cha Lua and serve alongside a low-carb dipping sauce of your choice or as a protein addition to salads or low-carb Vietnamese noodle dishes.

Nutrition Facts

Serving size	(698.2g)

Amount per serving	% Daily Value*
Calories	1522.1

Total Fat 104.1g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 450mg	0%
Sodium 3275.1mg	0%
Total Carbohydrate 12.1g	0%
Dietary Fiber 0.9g	0%
Total Sugars 1.2g
Protein 131.0g	0%

Vitamin D 0IU	0%
Calcium 167.8mg	0%
Iron 5.1mg	0%
Potassium 155.2mg	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: 62.1%

Protein: 34.7%

Carbs: 3.2%