Cha lua – Snow White of the Sausages
Today it snows…
… in Texas. Yep, College Station… It was 70°F yesterday, and this morning I went outside at 10:30, seeing shrubs, lawns, cars, and the roof of the All Faiths Chapel covered in white. But I didn’t have my camera with me then. And it is snowing outside my window right now, for hours, but little Kodak can’t capture this momentous event through 2mm thick and dirty glass, so that I have no hope of disproving people who laugh at Texas for not having snow. Not that it will be long. AccuWeather says Sunday may reach record high of 82°F set in 1921. Aw… you mean I can wear my gloves only one day a year?
That’s what you get for living in the South your whole life (so far). Have some snow white food instead. (Presented to you by Eistube with limited commercials, production of Gio Cha Duc Huong, Houston, TX.) I have faith in sausages. I’ll try haggis when I find a place in America that has it. Meaty, seasoned, high in calorie, compact, preservable, easy for cooking, efficient, what more can you expect from a food? It is tofu for meat-eaters. I’ve never come across a type of sausage that makes me cringe and run away. But if you think about it, it comes from the black sheep of the meat production line, it’s bits and scraps stuffed in an intestine. Is there any kind of sausage with a cleaner background? Yes. There is. At least one that I know of. This is the purest form of sausage in my list, and possibly in the world.
Just lean pork (no fatty allowed, sorry) and a little fish extract (nuoc mam).
“…The pork has to be pounded until it becomes pasty; it cannot be chopped or ground as the meat would still be fibrous, dry, and crumbly…” (Wikipedia – Cha lua)
No intestine. No skin. No liver or kidney. No congealed blood. Usually people eat it right after they got it out of the banana leaf wrap. But my mom, having her own way of doing things, boils it. That lessens the flavor of nuoc mam and keeps the cha lua 1-2 weeks longer.
Did you know sausage is lighter than water? It floats.
And it’s still snowing outside…
Hi
1I would appreciate your adbise on how to make cha lua taste like cha lua
I’ve been making cha lua from scratch over 5 times without great success. I got the recipes from different websites and youtube.
I followed the recipe to the T yet they came out flavorless with meaty taste.
Initially i used turkey then used pork. Pork is less meaty taste but still do not taste like store bought cha lua
Hi Anh Loan,
2It’s a bit hard for me to know why your cha lua tastes differently without knowing which recipes you followed and what you added to the meat for flavoring. The quality of the pork and the type of cut also have an effect on the taste. Have you tried this recipe: http://www.theravenouscouple.com/2010/02/cha-lua-vietnamese-ham-recipe.html ?
Best,
🙂
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