Nut-Free Cha Lua (Vietnamese Pork Sausage)

Delight your taste buds with this Nut-Free Cha Lua, a classic Vietnamese pork sausage made approachable for all by embracing a nut-free recipe! Crafted from ground pork, fragrant fish sauce, and a touch of white pepper, this dish is expertly bound with cornstarch and chilled to achieve its signature smooth, bouncy texture. Wrapped in aromatic banana leaves and gently simmered to perfection, this traditional delicacy is a versatile addition to any meal. Whether served as a savory centerpiece in banh mi, a flavorful topping for pho, or simply enjoyed on its own with a tangy dipping sauce, this nut-free Cha Lua is a must-try for fans of authentic Vietnamese cuisine. With minimal prep time, a wholesome ingredient list, and no nuts in sight, this recipe is both family-friendly and bursting with flavor!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 500 grams ground pork
• 2 tablespoons fish sauce
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1 teaspoon ground white pepper
• 1 cup ice cold water
• 2 tablespoons cornstarch
• 2 large sheets banana leaves
• 1 roll kitchen twine

Directions

Step 1

In a large mixing bowl, add the ground pork, fish sauce, sugar, baking powder, white pepper, and cornstarch.

Step 2

Slowly add the ice-cold water to the mixture while stirring it with a wooden spoon, ensuring all the ingredients are well combined.

Step 3

Knead the mixture by hand for about 5 minutes or until it becomes sticky and homogeneous.

Step 4

Place the sausage mixture in a zip-lock bag and remove as much air as possible. Seal the bag and refrigerate it for at least one hour to allow the flavors to meld.

Step 5

After refrigerating, cut the banana leaves into two 25x25 cm squares. Rinse and soften them by placing the leaves over a stove flame for a few seconds or dipping them in hot water.

Step 6

Divide the sausage mixture in half. Place each portion on its own softened banana leaf square.

Step 7

Shape the mixture into a log form and tightly roll the banana leaf around it, folding the edges over to seal it in. Be sure to maintain a firm shape.

Step 8

Securely tie the logs with kitchen twine, wrapping around lengthwise and horizontally to ensure they hold their shape during cooking.

Step 9

Fill a large pot with water and bring it to a gentle simmer. Lower the sausage logs into the pot, ensuring they are fully submerged.

Step 10

Cover the pot and let the sausages simmer for about 60 minutes. Add more water if necessary to keep the sausages submerged.

Step 11

Once cooked, remove the sausages from the pot and allow them to fully cool at room temperature.

Step 12

Slice the cha lua into rounds before serving it in banh mi, as a topping for noodle soup, or by itself with dipping sauce.

Nutrition Facts

Serving size	(1008.4g)

Amount per serving	% Daily Value*
Calories	1617.0

Total Fat 104.2g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 450mg	0%
Sodium 3273.2mg	0%
Total Carbohydrate 32.0g	0%
Dietary Fiber 0.8g	0%
Total Sugars 13.7g
Protein 130.4g	0%

Vitamin D 0IU	0%
Calcium 176.8mg	0%
Iron 4.9mg	0%
Potassium 120.5mg	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: 59.1%

Protein: 32.9%

Carbs: 8.1%