Low Sodium Cha Lua (Vietnamese Pork Sausage)
Elevate your Vietnamese cuisine game with this Low Sodium Cha Lua, a flavorful and healthier take on the beloved Vietnamese pork sausage. Made with lean ground pork and seasoned with low-sodium fish sauce, a hint of garlic, and black pepper, this recipe preserves the authentic taste while being mindful of your diet. The secret lies in the smooth, elastic pork paste, achieved with a unique blend of ice water, cornstarch, and baking powder, ensuring the ideal texture. Wrapped in fragrant banana leaves and steamed to perfection, this dish is not only aromatic but also visually stunning. Enjoy it sliced in banh mi sandwiches, paired with steamed rice, or as a protein-packed snack. Quick to prep and perfect for meal planning, this low-sodium Cha Lua is a must-try for fans of Vietnamese home cooking!
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Ingredients
- 500 grams lean ground pork
- 120 ml ice water
- 1 tablespoon fish sauce, low sodium
- 1 teaspoon sugar
- 1 teaspoon black pepper, finely ground
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 2 tablespoon cornstarch
- 2 large leaves banana leaves
- 1 roll kitchen string
Directions
Step 1
Place the lean ground pork in a food processor and blend until a smooth paste forms.
Step 2
In a small bowl, combine the ice water with the low sodium fish sauce, sugar, black pepper, garlic powder, baking powder, and cornstarch. Stir until the sugar completely dissolves.
Step 3
With the food processor running on low, gradually pour the liquid mixture into the pork paste. Continue blending until all ingredients are fully incorporated and the paste is smooth and elastic, about 2 to 3 minutes.
Step 4
Transfer the pork paste to a large bowl. Cover with plastic wrap and refrigerate for about an hour to let the flavors meld and the paste firm up slightly.
Step 5
While the paste is chilling, prepare the banana leaves by passing them over a flame quickly (or dipping in boiling water briefly) to make them pliable without splitting.
Step 6
Lay one banana leaf flat on a clean surface. Place half of the pork paste onto the center of the leaf. Roll the banana leaf tightly around the pork, being sure to tuck in the sides as you roll, similar to rolling a burrito.
Step 7
Secure the sausage roll by either folding the ends and tying tightly with kitchen string or twisting the ends and securing them with more string.
Step 8
Repeat the process with the second banana leaf and the remaining pork paste.
Step 9
Bring a large pot of water to a boil. Place the banana-wrapped sausages into a steamer insert, lower the heat to a simmer, cover, and steam for 60 minutes.
Step 10
After steaming, remove the sausages and let them cool slightly before slicing and serving.
Step 11
Enjoy your homemade Low Sodium Cha Lua as part of a sandwich, alongside rice, or on its own!
Nutrition Facts
| Serving size | (867.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1319.2 |
| Total Fat 88.6g | 0% |
| Saturated Fat 31.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 400mg | 0% |
| Sodium 1263.4mg | 0% |
| Total Carbohydrate 25.9g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 4.3g | |
| Protein 109.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1858.2mg | 0% |
Source of Calories