Cha Lua (Vietnamese Pork Sausage)

Ingredients

• 1 lb boneless pork shoulder, cut into 1-inch cubes
• ¼ lb pork back fat, cut into 1-inch cubes
• 4 cloves garlic cloves, peeled
• 2 tablespoons fish sauce
• ½ teaspoon ground coriander
• ¼ teaspoon white pepper
• ¾ teaspoon salt
• ½ teaspoon sugar
• 3 tablespoons ice water
• 1 sheet (12 x 18 inches) aluminum foil

Instructions

1. 1

   Place the 1 lb cubed pork shoulder and 0.25 lb pork back fat in the freezer for 15 minutes — cold meat grinds more cleanly and creates a better texture in the final sausage.

2. 2

   Set up a food processor with the metal blade attachment. Pass the cold pork and fat through a meat grinder or finely pulse in batches in the food processor until the mixture resembles coarse breadcrumbs with small visible flecks of fat — do not over-process or the sausage will become dense and pasty.

3. 3

   Mince the 4 garlic cloves as finely as possible using a knife or microplane.

4. 4

   Transfer the ground pork and fat to a large mixing bowl. Add the minced garlic, 2 tablespoons fish sauce, 0.5 teaspoon ground coriander, 0.25 teaspoon white pepper, 0.75 teaspoon salt, and 0.5 teaspoon sugar.

5. 5

   Using a wooden spoon or your hand (wear a disposable glove), vigorously stir and massage the mixture for 2-3 minutes, lifting and folding it back onto itself continuously — you should feel the mixture become tacky and sticky as the proteins bind. This develops the silky, custard-like crumb structure that makes cha lua special. Add the 3 tablespoons ice water gradually, one tablespoon at a time, stirring between additions until fully incorporated.

6. 6

   Once the mixture is smooth, emulsified, and holds together when pinched (it should look like pale pink paste), you're ready to shape.

7. 7

   Lay out the 1 sheet of 12 × 18-inch aluminum foil shiny side up on a work surface. Mound the entire pork mixture along the center-bottom edge in a compact log shape, leaving 2 inches of foil on both short ends and 3 inches on the long sides.

8. 8

   Starting from the bottom edge, roll the foil tightly around the pork mixture, wrapping it like a sausage log. Fold the excess foil at each end toward the center, then fold those flaps under the log and crimp them firmly so the log is completely sealed — no pork should be exposed.

9. 9

   Fill a large pot with 2 inches of water. Set a bamboo or metal steamer rack inside, or use a heatproof bowl turned upside down to elevate the sausage above the water line. Bring the water to a boil over high heat.

10. 10

    Carefully place the foil-wrapped pork log on the steamer rack. Cover the pot with a lid and reduce the heat to medium. Steam for 30-35 minutes — you should hear a steady, gentle hiss of steam and see moisture beading on the underside of the lid. The sausage is done when a bamboo skewer inserted through the foil into the center meets no resistance.

11. 11

    Remove the pot from heat and let the cha lua rest in the steam for 5 minutes — this allows carryover cooking to firm up the structure slightly.

12. 12

    Carefully transfer the foil-wrapped log to a cutting board and let it cool to room temperature, about 15 minutes — the exterior will remain steamy but the inside will set as it cools.

13. 13

    Once cool, unwrap the foil gently and place the pale pink sausage log on a clean cutting board. Using a sharp knife dipped in hot water and wiped dry between slices (this prevents sticking), slice the cha lua into 0.25-inch-thick rounds — the texture should be silky and uniform throughout, almost custard-like.

14. 14

    Serve the cha lua slices chilled or at room temperature with crackers, pickled vegetables, and fresh herbs like cilantro and mint, or tuck into crusty bánh mì sandwiches with pâté and pickled daikon. Store leftovers wrapped in foil in the refrigerator for up to 5 days.

Tools you’ll need

• meat grinder or food processor with metal blade
• large mixing bowl
• wooden spoon
• disposable gloves
• measuring spoons
• sharp knife
• large pot with lid
• bamboo or metal steamer rack
• heatproof bowl (optional, for elevation)
• bamboo skewer or toothpick
• cutting board
• aluminum foil

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