How to Cook Vietnamese Cha Lua - Pork Pate in a Banana Leaf Asian Cooking Recipe Cuisine

Vietnam Pork Pate in a Banana Leaf (Cha Lua)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

3 tbsp fish sauce

2 tbsp vegetable or sesame oil

1 tbsp sugar

2 tsp five-spice powder

2 shallots, peeled and finely-chopped

2 garlic cloves, crushed

750 g ground pork

1/4 cup potato starch

1 1/2 tsp baking powder

1 banana leaf, trimmed into a strip 10 inches wide

vegetable oil, for brushing

salt and ground black pepper

Directions:

In a bowl, beat the fish sauce and oil with the sugar and five-spice powder. Once the sugar has dissolved, stir in the shallots and garlic. Add the pork and seasoning and knead well until thoroughly combined. Cover and chill for 2-3 hours.

Knead the mixture again, thumping it down into the bowl to remove any air. Add the potato starch and baking powder and knead until smooth and pasty. Mould the pork mixture into a fat sausage, about 7 in. long and place it on an oiled dish.

Lay the banana leaf on a flat surface, brush it with a little vegetable oil and place the pork sausage across it. Lift up the edge of the banana leaf nearest to you and fold it over the sausage mixture, tuck in the sides and roll it up into a firm, tight bundle. Secure the bundle with a piece of string so that it doesn’t unravel during the cooking process.

Fill a wok one-third full with water. Balance a bamboo steamer with its lid on, above the level of the water. Bring to a boil, lift the lid and place the banana leaf bundle on the rack. Re-cover and let steam for 45 minutes. Leave the pate to cool in the leaf, open it up and cut into slices.


*Serve pate with a salad or on bread

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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