Cha Lua - Meats And Sausages

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Cha Lua

Cha Lụa or Steamed Pork Roll, also called Vietnamese Ham or Vietnamese bologna is a Vietnamese sausage, made of pork and is traditionally wrapped in banana leaves. In the past pork was not ground but pounded into a paste, today pork is emulsified in food processor with other ingredients. The mixture was then wrapped tightly in banana leaves similarly to Thai Nham fermented semi-dry sausage. The Cha Lua sausage was either submerged vertically in boiling water and cooked for about 60 minutes or steamed for 30 minutes. In many areas banana leaves are difficult to find and Vietnamese chefs substitute aluminum foil for banana leaves. Even in areas that have banana leaves, a leaf surrounds the meat for flavor while the aluminum foil shapes the sausage. A different yet practical solution is to use a parchment paper*. What separates manufacturing of Cha Lua from other sausages is the usage of baking powder to tenderize meat.

Meats	Metric	US
Pork butt 80/20	1000 g	2.2 lb

Ingredients per 1000g (1 kg) of meat

Salt	3.0 g	½ tsp
Iced water	60 ml	4 Tbsp
Fish sauce	45 ml	3 Tbsp
Potato starch or cornstarch starch	15 g	1 Tbsp
Sugar	30 g	2 Tbsp
White pepper	2.0 g	1 tsp
Baking powder	5.0 g	1 tsp
Banana leaves, 14x14”	6	6

Instructions

Grind pork with 3/8” (10 mm) plate.
Mix ground meats with salt, sugar, pepper and fish sauce.
Using whisk and a separate bowl mix cold water, potato starch and baking powder.
Pour over ground meat mixture.
Mix all together, spread the meat on a plastic sheet forming a flat layer and place for 2 hours in freezer.
Emulsify in food processor for 3 minutes using short pulses. Place again in freezer for 60 minutes.
Emulsify again in food processor for 3 minutes until a smooth paste is obtained.
Spread a thin film of vegetable oil over banana leaf.
Place stuffing on banana leaf and form into a roll.
Fold the banana leaves around the roll.
Tie the red ribbon or twine around the pork roll to hold banana leaves together. Additionally, some people wrap this stuffed in banana leaf roll with aluminum foil.
Steam cook the roll for 30 minutes and let the roll cool.

Notes

Cha Lua should exhibit an elastic, springy texture. 700 g or pork shoulder (butt) and 300 g of pork loin is a good selection of meats. Many recipes include garlic. Banana leaves can be fresh or frozen (commercially produced). Wipe off fresh banana leaves on both sides with a moist paper towel. Using scissors cut banana leaves into four 12” (30 cm) sections.

Available from Amazon

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.