Chả lụa (Vietnamese Pork Roll)
Ingredients
- 333.3 gGround pork (very cold)
- 2 tbspfish sauce
- 0.7 tspWhite sugar
- 0.7 tspBaking powder
- 1.3 tbspPotato starch
- 2 tbspMineral water (ice cold)
- 0.7 tspBlack pepper ground
- 0.7 tbspPeanut oil
- 1.3 pcBanana leaves (cleaned and softened with hot water)
Method
A pale pink pork paste, smooth and bouncy, that springs back under the knife. The aroma of fish sauce and black pepper melts into a texture both firm and tender.
- 1
In a mixing bowl, combine the ground pork with fish sauce, sugar, pepper, and baking powder. Mix well to incorporate the flavors.
- 2
Spread the meat in a freezer bag and place in the freezer for 30-45 minutes. The edges should start to harden without the center freezing completely. This is the secret to a successful emulsion.
- 3
Process the chilled meat in short pulses with the starch and ice-cold mineral water. The paste must become sticky, homogeneous, and very pale pink. If the meat warms up, the texture will be grainy.
- 4
Lightly oil your work surface. Form a compact cylinder with the paste. Wrap it very tightly in banana leaves (or heat-resistant film) so the meat stays compressed.
- 5
Place the roll in a steamer over simmering water. Cover and cook for 45 minutes. The roll should feel firm to the touch.
Frequently asked questions
How do you get this dish right?
- The secret is temperature: the meat must stay close to 0°C during processing to guarantee elasticity.
- Do not skip the baking powder; it provides that typical 'bouncy' texture.
How long does this dish keep?
Keeps for 5 days in the refrigerator in its wrapping or 3 months in the freezer.
