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:

Mix pork, fish sauce, sugar, salt, shallot and garlic in a mixing bowl (no peppercorn yet).
In a separate bowl, add ice water, tapioca flour and mix it well. Then add baking powder and mix. It will foam.
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.
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.
Wrap like sausages in banana leaves and tie on the ends like wrapped candy. (see link above for pics)
Steam for about 20-25 minutes.

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