This goes particularly well with some stir-fried veggies and rice, in soup, or in spring rolls. The leftovers freeze quite well too. Enjoy!
Vietnamese Ham (Cha Lua)
Yield: 8 servings
- 2 lbs ground pork
- 2 tablespoons fish sauce
- 1 cup water
- 2 teaspoons baking powder
- 2 tablespoons tapioca flour
- In a large bowl, add the pork and fish sauce and mix.
- In a separate bowl, add the water, tapioca flour, and baking powder and mix.
- Fold this into the pork. It will be quite moist.
- Cover and allow to rest at least 6 hrs in the fridge - preferably overnight.
- When ready to cook, grind the mixture in small batches in a food processor. It’s very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth.
- You can either wrap it up in banana leaf or in plastic wrap. Wrapping it in plastic wrap is much faster and easier. The meat will rise and expand a bit when cooked too.
- Steam for about 20-25 minutes.