Chả Lụa

Yield 2 logs

2 lbs ground pork (thịt đùi) - ground it THREE times at the market

2 Tbsp sugar

2 Tbsp tapioca flour

1 tsp white pepper

3 Tbsp fish sauce

1 Tbsp oil

1 bag Alsa baking powder

4 Tbsp ICE COLD water

-Mix ingredients together in a bowl then pour in the meat, mix well. 

-spread it evenly in a baking sheet, put it in freezer for about 3 hours. 

-take the baking sheet out of the freezer and divide the meat into 8 small pieces. 

-take out the first 4 small pieces (leave the rest of the meat in the freezer), using food processor to grind every 2 small pieces at a time, pulse the machine 10 seconds then let it rest 10 seconds, then put them all in the machine and pulse 30 seconds for the last time. 

-put it in the wrapped paper and roll it into a log. bounce it against the table to empty the air out. 

-put the finished log in the refrigerator while working on the second 4 small pieces (repeat the same process).

-let 2 meat logs chill in refrigerator for 20 mins. 

-cut the banana leaves into 14'' x 14'' (need 3 pieces for 1 log of meat). Position them with the shine part up: vertically - horizontally - vertically. Spread oil on the top banana leaf piece. Remove the wrapping nylon film, put the meat log in to wrap with the banana leaves, then finish wrapping with a layer of wrapping nylon film, then tie it with a twine (not too tight to allow the meat log to expand during steaming).

-let the water to rapid boil then reduce it to low heat, steam them for about 30 mins.