Chả lụa (Vietnamese Pork Roll)

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.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 277
• Protein: 15 g
• Carbs: 7 g
• Fat: 19 g

Ingredients

• 333.3 g Ground pork ( very cold )
• 2 tbsp fish sauce
• 0.7 tsp White sugar
• 0.7 tsp Baking powder
• 1.3 tbsp Potato starch
• 2 tbsp Mineral water ( ice cold )
• 0.7 tsp Black pepper ground
• 0.7 tbsp Peanut oil
• 1.3 piece Banana leaves ( cleaned and softened with hot water )

Instructions

1. Season the meat

   In a mixing bowl, combine the ground pork with fish sauce, sugar, pepper, and baking powder. Mix well to incorporate the flavors.

2. Intense chilling

   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 and emulsify

   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. Wrap and tighten

   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. Steam cooking

   Place the roll in a steamer over simmering water. Cover and cook for 45 minutes. The roll should feel firm to the touch.

Chef's tips

• 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.

Storage

Keeps for 5 days in the refrigerator in its wrapping or 3 months in the freezer.