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Darkling414 on
So I’m going to be making a Bahn Mi later this week and since I’ve never had an authentic Bahn Mi and i don’t live near Vietnam or have any places around I’m left to make it myself. That said Cha Lua is a pretty important component of the sandwich so I had to make it.
Cha Lua is pork loin that I ground and seasoned with pepper, fish sauce, water, potato starch, and some sugar, after if grinding and mixing to you have a fine farce roll it up into tin foil or banana leaves and boil or steam it till and internal 165f let cool completely. Taste is pretty subtle would go good with cheese and crackers.
riggedeel on
Made this once years ago. It was translated as “multi-purpose meat paste.” My wife and I still joke about it.
It was actually quite appealing. Can’t say exactly why we haven’t made it since. Maybe we will again.
Andrea Nguyen had the recipe in her excellent Vietnamese Kitchen book if I remember correctly. I almost think we did it with chicken thighs but who can recall. That book is worth its price for the Pho recipe and has loads of other gems as well.
AdSignificant6673 on
🙂 just like how my mom makes it. I’m a grown ass man. She still makes sure I have @ least 3 of these to take home with me so I don’t starve.
4 Comments
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So I’m going to be making a Bahn Mi later this week and since I’ve never had an authentic Bahn Mi and i don’t live near Vietnam or have any places around I’m left to make it myself. That said Cha Lua is a pretty important component of the sandwich so I had to make it.
Cha Lua is pork loin that I ground and seasoned with pepper, fish sauce, water, potato starch, and some sugar, after if grinding and mixing to you have a fine farce roll it up into tin foil or banana leaves and boil or steam it till and internal 165f let cool completely. Taste is pretty subtle would go good with cheese and crackers.
Made this once years ago. It was translated as “multi-purpose meat paste.” My wife and I still joke about it.
It was actually quite appealing. Can’t say exactly why we haven’t made it since. Maybe we will again.
Andrea Nguyen had the recipe in her excellent Vietnamese Kitchen book if I remember correctly. I almost think we did it with chicken thighs but who can recall. That book is worth its price for the Pho recipe and has loads of other gems as well.
🙂 just like how my mom makes it. I’m a grown ass man. She still makes sure I have @ least 3 of these to take home with me so I don’t starve.