Sugar-Free Cha Lua (Vietnamese Pork Sausage)

Discover the deliciously healthy twist on a Vietnamese classic with this Sugar-Free Cha Lua—a flavorful pork sausage wrapped in fragrant banana leaves and free of added sugars. Made with tender pork shoulder, aromatic fish sauce, and a hint of garlic and black pepper, this recipe retains the authentic taste of traditional Cha Lua while catering to sugar-free dietary preferences. The unique use of ice water ensures a smooth, elastic texture, while banana leaves add a delightful, earthy aroma during the cooking process. With just 45 minutes of prep and a low-maintenance simmer, this protein-packed dish is perfect for snacking, serving alongside rice or noodles, or incorporating into traditional Vietnamese dishes like bánh mì sandwiches or fresh spring rolls. Easy to make at home, this sugar-free Vietnamese pork sausage is a crowd-pleaser that’s as versatile as it is wholesome!

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams Pork shoulder
• 3 tablespoons Fish sauce
• 2 tablespoons Corn starch
• 1 teaspoon Baking powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Black pepper
• 120 milliliters Ice water
• 2 large pieces Banana leaves
• 1 for wrapping Kitchen twine

Directions

Step 1

Cut the pork shoulder into small cubes and place them in the freezer for about 30 minutes until firm but not frozen solid.

Step 2

In a large bowl, mix the fish sauce, corn starch, baking powder, garlic powder, and black pepper.

Step 3

Using a food processor, grind the partially frozen pork in batches until smooth. Add each batch of ground pork into the bowl with the seasonings.

Step 4

Gradually add the ice water to the mixture, stirring vigorously until the pork is elastic and the water is fully incorporated.

Step 5

Rinse the banana leaves under warm water to make them pliable, then pat dry.

Step 6

Cut the banana leaves into rectangles large enough to wrap the sausage log. Use two-layer thickness for a sturdier wrap.

Step 7

Spoon the pork mixture onto the center of the banana leaves, then shape it into a log approximately 5cm in diameter and 20cm long.

Step 8

Fold the sides of the banana leaf over the pork log tightly, then roll the sausage to enclose it fully. Tie the ends and middle securely with kitchen twine.

Step 9

Bring a large pot of water to a boil, then reduce to a gentle simmer. Place the wrapped pork sausage into the water, ensuring it is fully submerged. Weigh down with a heatproof plate if necessary.

Step 10

Simmer for 60 minutes, checking occasionally to maintain the water level.

Step 11

Once cooked, remove the sausage from the water and let it cool for a few minutes.

Step 12

Slice and serve the sugar-free Cha Lua as desired. It can be stored wrapped in the fridge for up to a week.

Nutrition Facts

Serving size	(894.6g)

Amount per serving	% Daily Value*
Calories	1145.8

Total Fat 58.9g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 441.2mg	0%
Sodium 4572.3mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 0.6g	0%
Total Sugars 1.8g
Protein 120.7g	0%

Vitamin D 0IU	0%
Calcium 148.4mg	0%
Iron 5.5mg	0%
Potassium 1943.0mg	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: 48.4%

Protein: 44.1%

Carbs: 7.5%