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…
You really make it seem really easy with your presentation but I to find this topic to be really one thing which I believe I might never understand. It seems too complex and very wide for me. I’m taking a look ahead in your subsequent submit, I’ll attempt to get the grasp of it!
1Hmm it looks like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to everything. Do you have any recommendations for beginner blog writers? I’d really appreciate it.
2You are a very intelligent individual!
3Thankyou for this tremendous post, I am glad I noticed this site on yahoo.
4What’s Happening i am new to this, I stumbled upon this I have found It absolutely useful and it has aided me out loads. I hope to contribute & aid other users like its helped me. Great job.
5Thanks for another great article. Where else could anybody get that kind of information in such an ideal way of writing? I have a presentation next week, and I am on the look for such info.
6Of course, what a great site and instructive posts, I will bookmark your site.Best Regards!
7Hello, you used to write fantastic, but the last few posts have been kinda boringK I miss your great writings. Past few posts are just a little bit out of track! come on!
8Hello. splendid job. I did not anticipate this. This is a fantastic story. Thanks!
9Hey, you used to write magnificent, but the last several posts have been kinda boring?K I miss your tremendous writings. Past several posts are just a little out of track! come on!
10This web site is really a walk-through for all of the info you wanted about this and didn’t know who to ask. Glimpse here, and you’ll definitely discover it.
11Perfectly composed articles, thankyou for selective information.
12As a Newbie, I am permanently searching online for articles that can be of assistance to me. Thank you
13