Vietnamese mortadella , called Chả Lụa , is a traditional dish served on special occasions like Tết (Lunar New Year), but it is also perfect for Christmas. This meat roll, prepared with finely chopped pork and cooked in banana leaves, offers a firm texture and a subtly spicy flavor. Naturally gluten-free and versatile, Chả Lụa can be served as an appetizer, as a side, in sandwiches or as an ingredient in dishes. Here is an authentic version, adapted to bring a little originality to your guests during parties.
Ingredients
Preparation
-
Prepare the meat paste: In a large bowl, combine the ground/blended pork, tapioca or cornstarch, sugar, salt, white pepper, baking soda, oil and fish sauce.
-
Gradually add the ice water while mixing. Work the meat until it becomes sticky and smooth. If possible, use a food processor to obtain a very smooth dough.
-
2. Prepare the banana leaves: Rinse the banana leaves under hot water to make them soft. Wipe them with a clean cloth.
-
Cut them into large rectangles, wide enough to wrap each roll of meat.
-
3. Shape the rolls: Place a portion of meat paste in the center of the banana leaves. Form a tight roll, wrapping the meat well.
-
Fold over the ends of the leaves and secure them with kitchen twine. If you don't have banana leaves, you can use cooking-proof cling film. As for me, I didn't have any more string, so I wrapped the rolls in banana leaves and then in heat-resistant cling film.
-
4. Cooking: Steam the rolls for 45 minutes to 1 hour. Check for doneness by lightly piercing the roll with a toothpick; the juice should be clear.
-
Let cool before removing the leaves.
-
5. Serving: Cut the Vietnamese mortadella into slices and serve it cold or warm. It can be enjoyed alone, with fish sauce, or used to top sandwiches (like Bánh Mì) or rice noodle dishes.
