Skip to main content

Janice’s Chả Lụa

Chả Lụa  is a versatile recipe, therefore, it served well with anything from banh mi (Vietnamese Baguette), banh day (sticky rice cake), banh cuon (Steamed rice rolls), and variety of noodle dishes such as bun bo hue, bun thang. 


  


Ingredients:

2 pounds Ground Pork

2 tablespoons good Fish Sauce (must have!)

2 tablespoons Sugar

1/2 teaspoon Salt

1 teaspoon fresh Ground Pepper

1 Shallot, minced

2 cloves Garlic, minced

1/4 cup ice water 

2 tablespoons Tapioca Flour 

2 teaspoons Baking Powder 

1 teaspoon Peppercorns (added later)


Banana Leaves or parchment paper

Twine or cotton string, to tie chả roll 


http://vietspices.blogspot.com/2012/01/cha-lua-vietnamese-ham-aka-vietnamese.html



Directions:

  1. Mix pork, fish sauce, sugar, salt, shallot and garlic in a mixing bowl (no peppercorn yet).  

  2. In a separate bowl, add ice water, tapioca flour and mix it well. Then add baking powder and mix. It will foam.

  3. Pour the water mixture into the pork bowl and mix it well. Cover and place it in the freezer for about 3 hours until the pork paste is really cold or frosty but not yet frozen. You can also place it in the fridge overnight instead freezer. This process will help the meat to bind together. 

  4. Remove from freezer or fridge then place it in the food processor with half of the pork at a time; do not overload the work bowl. Process to a completely smooth paste. Stop occasionally to scrape down the sides of the work bowl. Transfer the pork paste to another bowl.  Add peppercorns and mix well.  Place it back in the fridge until you're ready to wrap it up. 

  5. Wrap like sausages in banana leaves and tie on the ends like wrapped candy.  (see link above for pics)

  6. Steam for about 20-25 minutes. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more