Chả Lụa
also called cha lua · chả lụa · giò lụa · gio lua · Vietnamese pork roll · pork roll · Vietnamese ham · steamed pork sausage · cha lua banh mi · gio
- Phở & Bánh Mì
- The Bowl Shop
- serves 12
- recipe says 10 hr
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; cut in 1-inch cubes)lean pork loin | freeze firm 45 min | beat cold to a smooth paste 4 min | wrap tight and tie | poach 50 min to 165°F (74°C) | chill 8 hr, then slice |
| 4 oz(115 g; diced)pork fatback | |||||
| 3 Tbs(45 mL)fish sauce | |||||
| 1 Tbs(12 g)granulated sugar | |||||
| 1 tsp(4 g)baking powder | |||||
| 2 Tbs(20 g)potato starch | |||||
| 1 tspwhite pepper | |||||
| 1/4 cup(60 mL)ice water | |||||
| 4 large(rinsed, then passed over a flame until they go glossy)banana leaves | |||||
| 4 qt(3.8 L; at a shiver, never a boil)water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1freeze firm 45 min
2beat cold to a smooth paste 4 min
goes in with what step 1 made
3wrap tight and tie
goes in with what step 2 made
4poach 50 min to 165°F (74°C)
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 9 hr 39 min1 of 5 steps gives no time
- Needs you
- about 4 min
- If you get it wrong
- Unforgiving — the paste stays below 50°F or the fat smears and the roll is crumbly, and the poach still has to reach 165°F at the centre
freeze firm 45 min
45 minwalk awayfrom the start
beat cold to a smooth paste 4 min
4 minneeds you45 min in
wrap tight and tie
not timed49 min in
poach 50 min to 165°F (74°C)
50 minwalk away49 min in
chill 8 hr, then slice
8 hrwalk away1 hr 39 min in
- needs you
- you can walk away
- never timed
You'll need food processor · kitchen twine
Goes with
See how it is written
>> title: Chả Lụa
>> category: Stews & Braises
>> tags: pork, vietnamese, cold cuts, poached, banh mi
>> counters: Phở & Bánh Mì, The Bowl Shop
>> aka: cha lua, chả lụa, giò lụa, gio lua, Vietnamese pork roll, pork roll, Vietnamese ham, steamed pork sausage, cha lua banh mi, gio
>> pairs-with: banh-mi-khong
>> servings: 12
>> time: 10 hr
>> slack: unforgiving — the paste stays below 50°F or the fat smears and the roll is crumbly, and the poach still has to reach 165°F at the centre
>> step: freeze firm 45 min
Spread @lean pork loin{2%lb}(900 g; cut in 1-inch cubes) and @pork fatback{4%oz}(115 g; diced) on a tray and ~freeze{45%min}, until the edges are hard and the middle still gives.
>> step: beat cold to a smooth paste 4 min
Beat @&(~1)cold pork{} with @fish sauce{3%Tbs}(45 mL), @granulated sugar{1%Tbs}(12 g), @baking powder{1%tsp}(4 g), @potato starch{2%Tbs}(20 g), @white pepper{1%tsp} and @ice water{1/4%cup}(60 mL) in a #food processor{} in short bursts ~beat{4%min}, until it is glossy and tacky and pulls away in one piece.
>> step: wrap tight and tie
Wrap @&(~1)pork paste{} in @banana leaves{4%large}(rinsed, then passed over a flame until they go glossy) and again in foil, rolling it into a tight 2-inch log and tying both ends with #kitchen twine{}.
>> step: poach 50 min to 165°F (74°C)
Poach @&(~1)roll{} in @water{4%qt}(3.8 L; at a shiver, never a boil) ~poach{50%min}, until the centre reads 165°F (74°C).
>> step: chill 8 hr, then slice
Chill @&(~1)chả lụa{} ~chill{8%hr} before unwrapping.