Chả Lụa is a traditional Vietnamese delicacy made from finely ground pork, seasoned with fish sauce, sugar, and pepper, then wrapped in banana leaves and boiled. Its smooth texture and delicate flavor make it a versatile addition to various meals, whether sliced for sandwiches, served with noodles, or enjoyed as a standalone snack.
Ingredients:
- 500g (1 lb) pork paste (finely ground pork, preferably with some fat)
- 1–2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 1 teaspoon ground white pepper
- 1/2 teaspoon baking powder (optional, for extra fluffiness)
- Ice cubes or crushed ice (about 50g, to keep the mixture cold while blending)
- Banana leaves (for wrapping)
- Kitchen string (for securing the roll)
Directions:
- Prepare the Pork Mixture:
- Place the pork paste in a food processor or stand mixer.
- Add fish sauce, sugar, white pepper, and baking powder. Blend or mix until smooth and sticky. Add ice cubes gradually to prevent the mixture from overheating.
- Wrap in Banana Leaves:
- Cut banana leaves into large rectangular pieces and briefly blanch them in hot water to make them pliable.
- Spread a large piece of banana leaf on a flat surface. Place about 250–300g of the pork mixture in the center.
- Roll the leaf tightly into a log shape and fold in the ends. Secure firmly with kitchen string.
- Cook the Rolls:
- Bring a large pot of water to a boil. Add the wrapped rolls, ensuring they are fully submerged.
- Reduce the heat to a gentle simmer and cook for about 50–60 minutes.
- Once cooked, remove the rolls and let them cool to room temperature before unwrapping.
- Serve:
- Slice the Chả Lụa into thin rounds. It can be eaten on its own or paired with other Vietnamese dishes.
Would you like to know more about traditional Vietnamese dishes to complement this? 🌿
