Go Back
L. Nguyen

Chả Lụa (Vietnamese Steamed Pork Roll)

The foundational cold cut of the bánh mì. Lean pork processed until smooth, seasoned with fish sauce and tapioca starch, wrapped in banana leaves and steamed. The ingredient that defines the classic sandwich. [ INTERMEDIATE ]
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 bánh mì
Course: Condiment
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

The Pork Paste
  • 500 g lean pork (pork loin or pork leg), cut into 2cm cubes
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp fine salt
  • ½ tsp white pepper
  • ½ tsp baking powder
  • 2 tbsp tapioca starch
  • 2 tbsp cold water
  • 1 tsp neutral oil
The Wrap
  • 2 banana leaves, cleaned and softened over a flame (or aluminium foil as substitute)
  • 1 length kitchen twine for tying

Equipment

  • Food processor
  • Steamer basket
  • Kitchen thermometer
  • Kitchen twine
  • Banana leaves or aluminium foil

Method
 

Prepare the Pork
  1. Cut pork into 2cm cubes. Place on a tray and freeze for 20 minutes. The pork should be very cold but not frozen solid. Cold fat and protein process more cleanly and produce a smoother paste.
First Process
  1. Add the cold pork cubes to a food processor. Process on high for 2 minutes until the pork breaks down into a coarse paste. Scrape down the sides.
  2. Add fish sauce, sugar, salt, white pepper, baking powder, tapioca starch, cold water, and neutral oil. Process on high for another 5 to 6 minutes, stopping every 2 minutes to scrape down the sides.
  3. The paste is ready when it is completely smooth, slightly sticky, and pulls away from the sides of the bowl cleanly. It should look almost like a pale pink putty. If it still has visible texture, process for another 2 minutes.
Shape and Wrap
  1. Lay a piece of banana leaf or aluminium foil on a flat surface. Scoop the pork paste onto the centre. Shape into a cylinder approximately 5cm in diameter and 20cm long.
  2. Roll the banana leaf or foil tightly around the paste, tucking the ends in as you go. The roll should be firm with no air pockets. Tie both ends with kitchen twine and tie two additional loops around the middle to keep the shape during steaming.
Steam
  1. Place the wrapped roll in a steamer over boiling water. Steam for 45 minutes. The internal temperature should reach 70°C / 158°F.
  2. Do not open the steamer during the first 30 minutes. The steam environment needs to stay consistent for the texture to develop correctly.
Chill
  1. Remove from the steamer. Let cool at room temperature for 15 minutes. Then refrigerate for a minimum of 2 hours before slicing. The chả lụa firms up significantly as it chills and slices much more cleanly when cold.
Slice and Serve
  1. Unwrap and slice at 3 to 4mm thickness. The slices should be smooth, pale, and slightly translucent at the edges. They should hold their shape without crumbling.

Notes

Unwrap and slice at 3 to 4mm thickness. The slices should be smooth, pale, and slightly translucent at the edges. They should hold their shape without crumbling.
Keep the pork very cold throughout the process. If the paste starts to feel warm during processing, stop and refrigerate for 10 minutes before continuing. Warm fat smears rather than blending cleanly.
Banana leaves add a subtle grassy flavour to the outer layer of the roll. If unavailable, aluminium foil is a perfectly acceptable substitute. Use two layers and wrap tightly.
Store-bought chả lụa is available at Vietnamese grocery stores in the refrigerated deli section. Look for a smooth uniform texture, pale pink to white colour, and clean smell with no sourness. It is sold in cylindrical rolls wrapped in banana leaves or plastic.
This recipe keeps for 4 days refrigerated. Freezes well for up to 2 months. Slice before freezing for easier portioning.