Chả lụa / giò lụa

Name: Chả lụa / giò lụa
Total time: 2 h
Yield: 8
Cuisine: Vietnamese
Ingredients: 800 g Lean pork leg or loin, very fresh, in cubes; 150 g Pork back fat; 3 tbsp Fish sauce, good; 1 tbsp Sugar; 1 tsp White pepper, ground; 1 tsp Baking powder; 2 tbsp Tapioca starch; 80 ml Ice-cold water; 2 tbsp Neutral oil; 4 large pieces Banana leaves, softened; 2 m Kitchen string

Lean pork pounded — or blitzed, ice-cold — into a smooth, bouncy paste with fish sauce and white pepper, packed tight in banana leaves and boiled into a pale, springy cylinder. Sliced into the bánh mì, the bún thang, the Tết tray, the breakfast xôi. The most-eaten pork in Vietnam, and the one nobody thinks of as a recipe until they make it.

Nguồn

Công thức của Vietnamese home kitchens · 🏺 Truyền thống · Everyday Vietnamese home cooking, made the same way from Hanoi to Cà Mau

Vietnam · the banana-leaf pork roll — An ownerless traditional preparation, so no cook is credited. The cited article confirms chả lụa or giò lụa, literally 'banana leaf pork sausage', as a Vietnamese sausage made of pork and traditionally steamed while wrapped in banana leaves. The cold-processing method, the baking powder and tapioca, timings and quantities are this book's own.

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Các bước

Freeze the cubed pork and fat 45 minutes until firm at the edges but not solid. Chill the food-processor bowl and blade too.
💡 Everything cold. The bounce of chả lụa comes from pork protein that was never allowed to warm up while it was being worked. Warm paste is a pork burger.
Blitz the pork in short pulses 1 minute to a coarse mince. Add the fish sauce, sugar, pepper, baking powder, tapioca, oil and half the ice water and process 2 minutes. Add the rest of the water and process 2–3 minutes more, scraping down, until it is a smooth, pale, sticky paste that pulls away from the bowl in one mass.
Test: drop a teaspoon into simmering water 3 minutes. It should be springy and smooth-cut. If grainy, chill the paste 20 minutes and process 1 minute more.
Lay two banana leaves crosswise on plastic wrap. Spoon the paste into a log about 8 cm across, roll tightly in the leaves and then the wrap, twist the ends hard and tie with string into a firm cylinder.
Boil in water to cover 45 minutes (or steam 50). It is done when a skewer comes out clean and the log feels firm. Cool completely, then chill 4 hours before slicing.

💡 Mẹo

Slice a wedge for the bánh mì, cubes for xôi, matchsticks for bún thang. Fried in a pan until the edges blister it becomes chả chiên — better still.
It keeps a week in the fridge in its leaf and freezes for three months. Every Vietnamese household has one in the door of the fridge for the same reason.