lunch · dairy-free · gluten-free
Chả lụa / giò lụa (Vietnamese pork roll)
Silky, springy pork sausage of finely blended lean pork and fish sauce, wrapped and steamed—essential on the Tết table and in bánh mì.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss pork with fish sauce, sugar and pepper and freeze until very cold and firm at the edges.
-
2
Process in batches with baking powder, starch, oil and ice water until a smooth, sticky paste; keep it cold.
-
3
Spoon onto layered banana leaves (or plastic wrap), roll into a tight log and wrap again in foil.
-
4
Steam or simmer submerged for 45–60 minutes until firm (71°C (160°F) inside).
-
5
Cool completely, unwrap and slice; refrigerate up to a week.
