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Vietnamese gluten-free mortadella (Chả Lụa): A festive specialty for Christmas

Vietnamese mortadella, Cha Lua

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.

Preparation time 20 mins
Cooking time 45 mins
Total time 1 hr 5 mins
Cooking method: ,
Difficulty: beginner
Servings: 5
Ingredients
  • 500 g of pork fillet mixed into a paste
  • 1 tbsp tapioca starch (or corn starch)
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1 tsp ground white pepper
  • 1 tbsp fish sauce (gluten free)
  • 1 Tbsp of vegetable oil
  • 1 tsp baking soda
  • 50 ml of iced water
  • Fresh or defrosted banana leaves (available at Asian grocery stores)
  • Kitchen twine or cling film for cooking
Preparation
  1. 1
    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.
  2. 2
    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.
  3. 3
    2. Prepare the banana leaves: Rinse the banana leaves under hot water to make them soft. Wipe them with a clean cloth.
  4. 4
    Cut them into large rectangles, wide enough to wrap each roll of meat.
  5. 5
    Vietnamese mortadella roll3. Shape the rolls: Place a portion of meat paste in the center of the banana leaves. Form a tight roll, wrapping the meat well.
  6. 6

    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. 

  7. 7
    Cooking Vietnamese mortadella4. 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.
  8. 8
    Vietnamese mortadella, Cha LuaLet cool before removing the leaves.
  9. 9
    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.
Keywords: Vietnamese mortadella recipe, Chả Lụa recipe, Vietnamese gluten-free recipe
Read it online: https://glutenevasion.fr/recette/mortadelle-vietnamienne-sans-gluten-cha-lua-une-specialite-festive-pour-noel/