Boiled Lean Pork Sausage Vietnamese Gio Lua Recipes

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.

BOILED LEAN PORK SAUSAGE (VIETNAMESE GIO LUA)

Steps:

• Clean meat of fat and tendon.
• Use a mortar to pound meat till smooth.
• Add fish sauce and salt.
• Mix well.
• Wrap meat into a log using banana leaves, tie well with strings.
• Boil meat in a large pot over medium heat for 1-1.
• 5 hours.
• Drain the cooked meat, let cool before opening the leaves.
• To serve, slice meat into rings, then wedges and dip into fish sauce.

CHA LUA VIETNAMESE HAM RECIPE

Steps:

• In mixing bowl, add the pork, fish sauce, and sugar and mix. In separate bowl add the water, tapioca flour, and baking powder and mix. It will foam and bubble up-that's normal. Fold this into the pork mixture. It will be quite moist. Cover and allow to rest at least 6 hrs, but preferably over night in the fridge. When ready to cook, grind the mixture one more time in small batches in your food processor. It's very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth-this is the consistency of gio song (stop here if you're just making gio song for bun moc). You can either wrap it up in banana leaf or in plastic wrap. While it's prettier and you get a slightly more fragrant cha lua with banana leaf, wrapping the cha lua in plastic wrap is much faster and easier. We made both sausage and round shaped cha lua. Remember that the cha lua will rise and expand a bit when cooked. Steam for about 20-25 minutes (will vary depending on size). *Cooks note: The amount of Alsa baking powder and tapioca flour will determine the cha lua's "bounciness" and chewiness.Other brands of single acting baking powder should work, although we have never tried and we have not tried using any double acting baking powder. Cha Lua Vietnamese Ham Recipe Monday, February 8, 2010 | 72 comments » Cha lua or gio lua (Vietnamese ham/sausage) is another common item on the traditional Tet menu. As we mention, Tet is a time for families to come together and celebrate the new year with a fresh start. But it's also a time to remember and honor the past. During Tet, cha lua is frequently used as an offering to relatives that have passed and placed before the ancestral alter in each home. And of course since it's a filling for the traditional new year snack banh day (sticky rice cakes), you can't have a shortage of cha lua around the house during Tet. The rest of the year however, cha lua is something that's so ubiquitous in Vietnamese cuisine, that we often take it for granted. Cha lua goes well with anything from banh mi, banh day (sticky rice cakes), banh cuon (steamed rice rolls), xoi gac (red sticky rice), and noodle soups such as bun thang, bun moc (pork and mushroom noodle soup), and bun bo hue. Or it can simply be fried (cha chien) and dipped in a chili fish sauce and eaten with rice. Hang with us for a second now-here's where the terminology can be tricky. Before the cha lua/gio lua is cooked, it's in a form of a pork paste called gio song (song in this context means uncooked)-a lean cut of pork is grounded/pounded into a paste and seasoned. This gio song is what you find in the frozen section of your Asian grocer and is used to make our bun moc (pork and mushroom noodle soup). From this gio song base you can also make cha que (cinnamon pork pate). The gio song is then traditionally wrapped in banana leaves and then boiled or steamed, and then you have your cha lua/gio lua. This is my mom's cha lua recipe and she insists that the French Alsa baking powder is the only one that works well so look for that in your Asian Market. My mom buys it by the case load since she always makes her own. Cha Lua / Gio Lua Recipe (Vietnamese Ham) Printable recipe •2 lbs fresh lean pork loin- ground twice-ask your butcher (substituting other lean meats such as chicken or turkey may work-we just haven't tried) •1 cup water •2 tbs fish sauce •1/2 tbs sugar •*2 bag of Alsa baking powder (try to use this brand-commonly found in Asian markets or other Single acting baking powder) •*2 tbs tapioca flour In mixing bowl, add the pork, fish sauce, and sugar and mix. In separate bowl add the water, tapioca flour, and baking powder and mix. It will foam and bubble up-that's normal. Fold this into the pork mixture. It will be quite moist. Cover and allow to rest at least 6 hrs, but preferably over night in the fridge. When ready to cook, grind the mixture one more time in small batches in your food processor. It's very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth-this is the consistency of gio song (stop here if you're just making gio song for bun moc). You can either wrap it up in banana leaf or in plastic wrap. While it's prettier and you get a slightly more fragrant cha lua with banana leaf, wrapping the cha lua in plastic wrap is much faster and easier. We made both sausage and round shaped cha lua. Remember that the cha lua will rise and expand a bit when cooked. Steam for about 20-25 minutes (will vary depending on size). *Cooks note: The amount of Alsa baking powder and tapioca flour will determine the cha lua's "bounciness" and chewiness.Other brands of single acting baking powder should work, although we have never tried and we have not tried using any double acting baking powder. Pan fry some cha lua until golden brown for some great cha chien. So tasty, easy, and inexpensive to make at home. Cha lua keeps well in the freezer for months so there's no reason why you have to pay $4-5 per roll of cha lua in the market. Enjoy some cha lua for Tet this year!