Chả lụa is one of the main meats used when making Saigon style Bánh mì sandwiches. This sausage is also sliced and eaten with bánh cuốn, or xôi, or braised in fish sauce and black pepper and added to other meat dishes. When fried, it is called chả chiên.
I’ve read that the way to tell if the sausage is cooked well is to drop the roll onto a hard surface and if it bounces it’s done right. 🙂 I however will not vouch for this highly scientific test.
- 1 1/2 lbs boneless pork loin, cubed
- 2 eggs, Beaten
- 1/2 cup wood ear mushrooms, finely chopped (optional)
- 1 1/2 tsp sugar
- 3 shallots, roughly chopped
- 2 cloves garlic, sliced
- 3 tbsp cooking oil
- 2 tbsp fish sauce (Nước chấm)
- 1 tbsp cornstarch
- 1 tbsp black pepper
aluminum foil and water for steaming
- Heat oil in a large frying pan over medium heat, saute shallots and garlic until soft.
- Add mushrooms and pepper. Cook, stirring until mushrooms are softened. Place in a medium bowl and cool.
- In a small bowl add eggs, sugar and fish sauce, combine well and pour over pork.
- In a food processor add pork and cooked mixtures. chop to a very smooth paste, adding the cornstarch to bind it.
- Brush an 8 x 12 inch sheet of aluminum foil with oil, place the filling in the center and roll tightly into a long barrel shape. Tightly fold in the ends. (you do not want water to enter the roll while cooking or it is ruined)
- Steam roll for 1hr minimum.