Cha lua sausage roll: steamed pounded meat in banana leaves

Cha lua sausage roll: steamed pounded meat in banana leaves

If rice is a staple of Vietnamese daily meals, then gio (Vietnamese sausage) is considered the staple of special occasions, such as Tet (the Lunar New Year), wedding parties and ancestors’ death anniversary.

Chả lụa (Saigon) chả(Hue)giò lụa (Hanoi) is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves

Traditionally, chả lụa is made of lean pork,  garlic, ground black pepper and nước mắm (fish sauce). The pork has to be pounded until it becomes pasty; it cannot be chopped or ground as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of nước mắm are added to the meat for flavour, but salt, ground black pepper, and sugar can also be added. The meat is now called giò sống, meaning “raw sausage”, and can be used in other dishes as well.

The mixture is then wrapped tightly in banana leaves into a cylindrical shape and boiled. If the banana leaf is not wrapped tightly and water leaks inside while it is being boiled, the sausage will spoil easily if kept at room temperature. The sausage has to be submerged vertically into boiling water, and typically for a 1 kg sausage it takes an hour to cook. When making chả lụa by hand, a common way to tell if it is well cooked is to throw the sausage onto a hard surface; if it bounces, the sausage is good.

Correctly made chả lụa can be stored at room temperature for about one week, but it is recommended to keep it refrigerated until used, where it can be stored for up to 3 – 4 weeks.

During the initial wave of Vietnamese immigrants to the United states in the mid-1970s, banana leaves were difficult to find and, thus, Vietnamese chefs substituted aluminum foil for banana leaves, a habit that continues today. In areas that have banana leaves, a small strip of it is used for flavor while still using the aluminum foil to shape the sausage.

The sausage is normally sliced and eaten with banh cuon, banh mi, or xoi, or braised in fish sauce and black pepper with other meat dishes. If fried, it is called chả chiên.

There is also cha made of beef called cha bo which appeared dark brown color

Cha is very common nowadays and you can get it everywhere, however asking local for the right flavor cha is should be notice because not everyone can make it good

happy demo

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