Vietnamese Pork Roll (Cha Lua) is made from seasoned pork. It’s rolled into a sausage roll and wrapped in banana leaves.

WHAT IS CHA LUA

Cha lua/ (gio song, gio lua). It is also called Vietnamese ham or steamed pork roll.

It’s a sausage made from pork. It’s usually steamed in banana leaves and is often eaten during the New Year ( Tet).

Like Bo Vien, in Vietnamese Beef Balls, the pork meat is mechanically beaten until it becomes a smooth paste before it’s shaped.

It is easy to slice and can be paired with many Vietnamese dishes.

This recipe is why you’ll love it

This recipe is easy to prepare.

It is made up of some pantry ingredients and ground pork.

My Cha lua version is darker than store-bought versions, which contain more filler (e.g., potato starch, which gives it a lighter color.

This recipe does not contain MSG or preservatives.

Wrapping the Cha lua with banana leaves infuses light aromas and flavors into the pork roll.

This is a small batch recipe that makes 2 logs. You can place one in the freezer and enjoy the other.

Goi Cuon (Vietnamese Spring Rolls). Cha Gio (Vietnamese Fried Spring Rolls topped with Taro) Steamed BBQ Pork Buns (Char Siu Bao) Vietnamese Rice Vermicelli Noodles With Spring Rolls (Bun Cha… Vietnamese Salad Rolls with Creamy SunButter Dipping Sauce Bo Vien (Vietnamese Beef Balls) Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup * Instant Pot) Instant Pot Vietnamese Beef Pho.

VIETNAMESE POORK ROLL (CHA LUA)

Jump to Recipe – Print this recipe

This Vietnamese Pork Roll recipe (Cha Lua) is made from seasoned pork. It’s rolled into a sausage roll and wrapped in banana leaves. Then, it’s steamed or boiled until tender.

WHAT IS CHA LUA

Cha lua/ (gio song, gio lua). It is also called Vietnamese ham or steamed pork roll.

It’s a sausage made from pork. It’s usually steamed in banana leaves and is often eaten during the New Year ( Tet).

Like Bo Vien, in Vietnamese Beef Balls, the pork meat is mechanically beaten until it becomes a smooth paste before being shaped.

It is easy to slice and can be paired with many Vietnamese dishes.

This recipe is why you’ll love it

This recipe is easy to prepare.

It is made up of some pantry ingredients and ground pork.

My Cha lua version is darker than store-bought versions, which contain more filler (e.g., potato starch, which gives it a lighter color.

This recipe does not contain MSG or preservatives.

Wrapping the Cha lua with banana leaf infuses the pork roll with a pleasant aroma and flavor.

This is a small batch recipe that makes 2 logs. You can place one in the freezer and enjoy the other.

You’ll need the right equipment

Stand mixer with the paddle attachment: For beating the meat mixture into a paste. You can also use a food processor.

Kitchen Twine: For tying up your pork roll

Large Pot: To boil the pork roll

Goi Cuon (Vietnamese Spring Rolls). Cha Gio (Vietnamese Fried Spring Rolls topped with Taro) Steamed BBQ Pork Buns (Char Siu Bao) Vietnamese Rice Vermicelli Noodles With Spring Rolls (Bun Cha… Vietnamese Salad Rolls with Creamy SunButter Dipping Sauce Bo Vien (Vietnamese Beef Balls) Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup * Instant Pot) Instant Pot Vietnamese Beef Pho.

VIETNAMESE POORK ROLL (CHA LUA)

Jump to Recipe – Print this recipe. This Vietnamese Pork Roll recipe (Cha Lua) is made from seasoned pork. It’s rolled into a sausage roll and wrapped in banana leaves. Then, it’s boiled or fried until tender.

WHAT IS CHA LUA

Cha lua/ (gio song, gio la) is also called Vietnamese ham or steamed pork roll.

It’s a sausage made from pork. It’s usually steamed in banana leaves and is often eaten during the New Year ( Tet).

Like Bo Vien, Vietnamese Beef Balls, the pork meat is mechanically beaten until it becomes a smooth paste before it’s shaped.

It is easy to slice and can be paired with many Vietnamese dishes.

This recipe is why you’ll love it

This recipe is easy to prepare.

It is made up of some pantry ingredients and ground pork.

My Cha lua version is darker than store-bought versions, which contain more filler (e.g., potato starch, which gives it a lighter color.

This recipe does not contain MSG or preservatives.

Wrapping the Cha lua with banana leaf infuses the pork roll with a pleasant aroma and flavor.

This is a small batch recipe that makes 2 logs. You can place one in the freezer and enjoy the other.

You’ll need the right equipment

Stand mixer with the paddle attachment: For beating the meat mixture into a paste. You can also use a food processor.

Kitchen Twine: For tying up your pork roll

Large Pot: To boil the pork roll

INGREDIENTS THAT YOU WILL NEED

Ground pork: You can use regular or lean pork; it’s best to freeze partially for at least 2 hours.

Potato starch: Acts as a binder. Alternatively, you can use tapioca flour.

granulated Sugar: To balance the flavor

sea salt – To add more savory flavor

Garlic powder: Adds flavor

sesame oil – For aroma and a little fatter; or vegetable oils

Fish sauce: Use a high-quality fish sauce to get the best taste

ALSA Baking Powder: This is a single-acting, liquid-activating baking powder that activates in liquids other than double-acting.

White pepper or Black pepper

Ice water: Cold water helps the meat mixture to become firm and “bouncy.”

Banana Leaf is a different leaf from the bamboo leaf. It comes frozen in large sheets. If you don’t have it, you can use aluminum foil.

coarse salt: For salting boiling water