Low Fat Cha Lua (Vietnamese Pork Sausage)

Discover a healthier way to enjoy the beloved Vietnamese classic with this Low Fat Cha Lua (Vietnamese Pork Sausage). Crafted from lean pork tenderloin and seasoned with fish sauce, ground white pepper, and a touch of sugar, this recipe offers all the authentic flavors with a lighter twist. The secret to its signature texture lies in the addition of ice water and potato starch, keeping it smooth and bouncy without the need for added fat. Wrapped in fragrant banana leaves and steamed to perfection, this homemade cha lua is a versatile protein option that pairs beautifully with salads, bánh mì sandwiches, or traditional noodle dishes. Quick to prepare and perfect for meal prepping, this low-fat version is ideal for health-conscious food lovers craving Vietnamese cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams lean pork tenderloin
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 0.5 teaspoon baking powder
• 100 milliliters ice water
• 2 tablespoons potato starch
• 1 teaspoon ground white pepper
• 3 large leaves banana leaves
• 1 roll kitchen twine

Directions

Step 1

Chill the pork tenderloin in the freezer for 15 minutes to make slicing easier.

Step 2

Slice the pork tenderloin into small pieces, then grind them using a food processor until you achieve a smooth, sticky paste.

Step 3

Add the fish sauce, sugar, baking powder, and ground white pepper to the pork paste. Blend to combine.

Step 4

Gradually add ice water while continuing to process the mixture to maintain its smooth texture.

Step 5

Mix in the potato starch, ensuring it is well incorporated into the paste.

Step 6

Clean and dry the banana leaves, then cut them into rectangles large enough to wrap the sausage logs comfortably.

Step 7

Divide the pork mixture into 3 equal parts. For each part, place the pork mixture onto a banana leaf and shape it into a log.

Step 8

Tightly roll the banana leaf around the log, ensuring it is compact. Secure the ends and the body of each roll with kitchen twine.

Step 9

Wrap the rolls in a second layer of banana leaves for extra strength and security. Tie with twine again.

Step 10

Bring a large pot of water to a boil, then reduce to a simmer. Place the wrapped sausage rolls in the steamer basket and steam for about 50 minutes.

Step 11

After steaming, allow the Cha Lua to cool to room temperature before slicing. Serve as a protein addition in salads, sandwiches, or noodle dishes.

Nutrition Facts

Serving size	(959.2g)

Amount per serving	% Daily Value*
Calories	809.4

Total Fat 17.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 310mg	0%
Sodium 3041.0mg	0%
Total Carbohydrate 21.3g	0%
Dietary Fiber 0.8g	0%
Total Sugars 5.4g
Protein 131.9g	0%

Vitamin D 0IU	0%
Calcium 68.2mg	0%
Iron 6.0mg	0%
Potassium 2238.0mg	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: 20.7%

Protein: 68.3%

Carbs: 11.0%