Chả lụa

Chả lụa, also known as giò lụa, is a cherished sausage in Vietnamese cuisine. Made primarily from pork, this delicacy is traditionally wrapped in banana leaves, imparting a distinctive flavor and texture. The preparation begins by pounding lean pork with ingredients such as potato starch, garlic, black pepper, and fish sauce, resulting in a pasty mixture called giò sống. This mixture is then tightly wrapped in banana leaves and boiled until cooked.

Several delightful variations of chả lụa exist, including chả bì (with shredded pork skin), chả bò (made with beef), chả chiên (fried), chả Huế (a spicier version from Huế), and chả quế (with cinnamon).

When properly made, chả lụa can be stored at room temperature for about a week or refrigerated for 3-4 weeks. In the United States, where banana leaves might be difficult to find, aluminum foil is often used as a substitute.

Chả lụa is incredibly versatile. It can be sliced and served with dishes like bánh cuốn (steamed rice rolls), bánh mì (Vietnamese sandwiches), or xôi (sticky rice). It can also be braised in fish sauce and black pepper for a flavorful twist. When fried, it is referred to as chả chiên.

Interestingly, in Thai cuisine, chả lụa is known as moo yor, a term borrowing from the Vietnamese words for pork and sausage. This delectable treat has certainly made an impact beyond Vietnam!