Cha Lua, Cha Chien Vietnamese Mortadella Part 1 of a Vietnamese Charcuterie Series
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- Опубликовано: 5 июл 2024
- Thank you for checking out my page @Cooking with Chef Tuan This video will be part of a Charcuterie series, where I will be introducing you to the beautiful and tasty world of Vietnamese Charcuterie.
Today we will start out with the humble CHA LUA (steamed pork loaf wrapped in banana leaves) and CHA CHIEN (fried pork loaf). Now think of this as the Vietnamese version of bologna! There, now not so scary and unfamiliar. You can find this in banh mi, rice and noodle dishes all over the landscape of Vietnamese cuisine.
You can read more about them on my blog post cookingwithcheftuan.com/
You will also need a steamer basket or steamer tray. Anything you can use to steam, if you are making the steamed version of this. Or a pot of oil if you are going to fry.
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The food processor I used is from Robot Coupe, you can check it out on my Amazon affiliate link: amzn.to/30MaXMM
Cha Lua/ Cha Chien Recipe: (half this mix will be for the steamed roll, the other half for the fried, or you can do all one way or the other)
550 g ground pork
1 tbsp fish sauce
1 tbsp sugar
1 tbsp garlic powder
1 tsp ginger powder
2 tsp cayenne powder
1 tbsp black pepper
5 tbsp cold water
1 tbsp neutral flavored oil
2 tsp white pepper
2 tbsp baking powder
1 package of banana leaves if you are going to make the steamed version
Vietnamese Pickled Carrots/Daikon Recipe:
1/2 C Shredded Carrots
1/2 C Shredded Daikon (optional)
1 C white distilled vinegar
1/4 C white sugar
Nuoc Cham (Fish Sauce Vinaigrette):
1 C water
1/4 C fish sauce
1/4 C sugar
2 tbsp white distilled vinegar
3 crush cloves garlic
1-3 chopped Thai chilies (optional)
The pickled mustard greens were store bought. You can find them in your local Asian market.
If you are making the steamed version, you should get banana leaves if you can find them. They are usually readily available at you local Asian market. If you do not have access to them, then you can just wrap them tightly in plastic wrap.
Combine all the ingredients EXCEPT the water in a food processor and blitz. Slowly add the water until the meat forms a smooth paste, depending on how lean your pork is, you may need more or less water. Just keep an eye on it.
You can either use the entire mix to make the steamed roll or you can use to fry. Either way is delicious. The Cha Chien (fried one) is a lot easier to make because you only need to shape them into patties or smaller logs like in the video and deep fry them at 345-350F for about 7 mins or until golden brown. 
Хобби
Looks so good, Chef Tuan! Going to try it now. Cám ơn!
Your way is much easier than all others out there😀 thank you👍
Awesome! How do others do it? Sometimes people like to make things complicated! Haha
Yes, his way is easier with dried spices. I will try it.
Nice!!will try making that .
My husband is Cambodian, and I just love love love khmer and Vietnamese foods. I've learned from my khmer mother in law to make some Cambodian versions of things like kateo (Cambodia style pho). And I'm so interested in learning about making Vietnamese cuisine. I think the culture, food, and traditions are so beautiful.
Thank you for sharing!
That is awesome! What are some of your favorite Vietnamese dishes?
@@cheftuan My favorite in Bun bo hue hands down!
@@koalaanus6538 you should make this recipe!
Thank you for sharing your recipe and technique. What cut of pork do I use? I usually ground my own pork at home
I like using pork butt, Boston butt.
looks yummy and delicious, nice content friend.
Thank you 😋
thank you for the great video
Thank you!
Hi Tuan!
I m making cha lua some time today I will let you know how my cha lua.
Thank you for great video.
👍🏽
How did it turn out?
Super
Thank you!
Thanks bro
Love it . Why anyone would put thumbs down for that?
Amazing!
Thank you very much!
Thx pal ..great vid
My pleasure. Thanks for checking it out!
Thank you so much can’t wait to try the recipe. Will tag you on Facebook😍😘
Awesome! Thank you for all your love and support Vi!
I've been liking and making your do chua recipe and I feel a lot more confident keeping it for 4-6 weeks bc it's full strength vinegar. I also like ur nuoc mam ratios. The version I was making was too much like the restaurants where it's basically sugar water and a tiny bit of fish sauce. Your version has much more depth ♥️.
Thank you, I really appreciate it. And super happy you like it! Happy cooking and happy new year!
I have a new found respect for my fave banh mi shop. The one I like is a little bit more expensive ($7) than other ones around town ($3-4). They have always advertised that they make their bread, cha lua, xa xiu, head cheese, pate from scratch and even make enough for customers to buy to make banh mi at home. I asked the cheaper places what brand of cha lua they use in attempt to figure out if it was homemade or not, and they all confirmed they were using the frozen stuff. And I know for sure that they use bolillo bread from a chain Mexican supermarket bc I’ve seen it delivered.
Cảm ơn, rất rõ và thấy muốn thử làm
Xin vui lòng bạn, hãy thử nó và cho chúng tôi biết nó diễn ra như thế nào. :)
Thankj you! it looks delicious. I don't know where I could get the banana leaves though (in the UK).
Try looking in your local Asian market freezer section. Indian markets usually have them too. Good luck!
Hi Tuan! I make Andrea Ngyuen's recipe for cha lua which is a boil vs steam. Is there a right vs wrong way? North vs south? The whole reason I'm making cha lua is to make my own banh day, but what do they do at the deli? Do they fry each piece of lua? And I'm looking for a pate for banh mi recipe; all the other pate recipes vary so differently that I'm not willing to risk the disappointment yet for when it doesn't taste the same as the deli. Got a recipe?
Hi Kathy. Thank you for watching. You should try my cha lua recipe! :) As far as steaming vs boiling, the reason why I steam is because it is quicker. You don't have to wait for a large pot of water tk heat up. Plus steaming cooks faster than boiling. Cha chien is different than cha lua where you fry instead of steam/boil. You don't fry cha that's already cooked. As far as a pate recipe, I DO have one. It's in my banh mi sandwich video. I'll include the link. My recipe calls for Prague powder or curing salt which helps keep the pate pink and not that grey color when it oxidizes. Hope this helps! ruclips.net/video/AeUCUqKk7TQ/видео.html
Hi! Just wondering if you can freeze the cha lua after its cooked?
Absolutely!
I had a Vietnamese girlfriend for several years in the 1990s and her older sister owned a small restaurant. She was an excellent cook, the best Vietnamese food I've ever eaten even until this day! She made the fried version and served with my personal favorite banh cuon. Sadly I haven't had banh cuon since. Vietnamese restaurants just don't serve it. ☹
Most Vietnamese restaurants serve that dish. But it's mostly a weekend dish. So call your local Vietnamese restaurants and ask them. A life without banh cuon is a sad one. Don't want you to be sad.
@@cheftuan Where I live there is only one Vietnamese restaurant, and it's more of a Pho noodle house, no banh cuon, or much of anything else I would want, except cha gio.
@@Mr.56Goldtop that's a bummer. Well you got some of my recipes! Give a man a fish feed him for a day. Teach him how to fish...you know how it goes. Haha
@@cheftuan Teach him how to fish and he will make banh cuon. IF the tiny Asian market here has what I need. IF.
@@Mr.56Goldtop haha...I wish you luck!
Hi Tuan! Loved your video! What is the brand and model of the meat grinder? Where can I find it online?
Thank you so much! I use a 3 qt Robot Coupe, but you can use any food processor. I bought mine at a restaurant supply store but you can find it on Amazon.
Here is the link to the food processor you asked about. I hope this helps! amzn.to/2N4D1Tv
Awesome, thank you very much!
i tried this and it was wonderful, however, i found the mixture to be overly slimy and sticky, it stuck to my hands but would not stick to itself. how did you get it so that it didn't stick to your hands?
That's awesome to hear! If you lightly oil your hands, you shouldn't have a problem. Thank you for watching my video and giving this recipe a try. Very much appreciated!
what do u eat those with
and do u eat them warm or cold?
You can eat this w noodles, rice, or sandwiches. Hot or cold.
👍❤️😘
I would like to see you slice a thin piece and bend it to demonstrate its chewy texture. Mine didn't come out chewy like the store-bought kind. Instead, it cracked. What am I doing wrong in this case? Also, does it make any difference using ground pork or whole pork like you did? Thanks for the video.
First of all, thank you fo watching my video! You can see the texture of it when I slice them. Also at the 9:29 mark, you can see the texture of it.
Sounds like there could be a couple things that could have gone wrong. You might not have gotten your pork mix processed smooth enough. That could result in a crumbly texture. You want it as smooth as you can get. Think "hotdog" or mortadella texture.
Second, if you bought preground pork, it might not have enough fat in it to help emulsify the meat mixture. Fat helps everything bind together.
I hope this helps. Give it another try and let me know how it turns out!
Your method is way faster than other youtuber thanks
Other they mix it , than freeze it for a while than grind it also.
Thank you! Yeah, if you have a food processor, it's quick.
What kind of pork did you use to ground up? Will this work with pre grounded pork?
I used pork butt. Preground will work, but then you won't know what part of the pig you're getting.
Thank you for such a quick reply!! I’m so excited to try this 🤩🤩🤩 your video really inspired me.
Can I use chicken instead of pork?
Use dark meat though.
can u buy the ham at asian store and fry it?
I suppose you could.
Can you please let knw what I did wrong bc I followed your directions thoroughly but when I went to steam it, it expanded and busted through the banana leaf and the plastic wrap.
You didn't wrap it tight enough.
@@cheftuan Thank you, I will try that next time.
Use more plastic and make sure you torque it really really tight.
There should be no movement of the filling inside when you wrap it tight.
@@cheftuan Will try that next time. Thank you Chef Tuan and thanks for the quick responses! ♥️
As someone who's from that region of the world and have eaten my fair share of these cuisines, I really don't understand why banana leaves are a requirement. Would using just cling wrap make a big difference in taste or do the leaves impart a unique flavour?
I think because banana leaves are traditional, and people worked with what they had readily available. It does impart a delicate flavor to the end product. Nowadays I see more and more products using just plastic and foil. I still prefer the taste of products made with banana leaves.
@@cheftuan instead of banana leaves, do you think using one of those stainless steel ham makers/meat press would work?
@@Phoenixacorn I don't know what those are. I'm sorry I couldn't answer your question.
Isn't Plastic wrap toxic? Can i skip the plastic wrap?
For this purpose, it's fine. Melted plastic is bad. But if you want to skip the plastic, I'm sure you would. But if for some reason it doesn't turn out, don't blame me. Haha
You forget to introduce your ingredients in the beginning. Maybe your a new youtuber but it didn't make sense if we don't know your Ingredients
Thank you for the tip! I'm still pretty new at this. The ingredients are also listed in the description box of every one of my videos. I'll do a better job at describing/listing the ingredients.
Too much peppers and baking powder
Says who?
Yup, way too much pepper! I thought it was too much, so I did not put any white pepper in. Only the black pepper and the cayenne pepper. I made it with 750 g pork. It was still too spicy. So, I had to throw it all out! I think it would turn out better if the total pepper amount was max 2 tsp and also add a bit of starch to hold it together!