Cha Lua Kho- Vietnamese Braised Cha Lua
If you know this, then you know where it’s at! :)
Cha Lua is one of the most common type of sausage in Vietnamese cuisine. It’s made from pork and are traditionally wrapped in banana leaves. It’s also a very popular traditional Tet menu item as well.
As a kid my parents would do a quick braise in some fish sauce and black pepper and serve it with a side of warm sticky rice….
A Northern take on this: Here’s another way to make this if you like fish sauce. You can also make this by frying up some oil, adding the ham slices, and caramelizing with a tsp of sugar then just adding fish sauce and black pepper to taste!
Who else knows is familiar with this dish?
Ingredients
1/4 of a Cha Lua sausage (cut into thick 1/2” rounds, then sliced about 1/2” wide or so)
1/4 cup + 2 tbs water
2 tbs Kikkoman light soy sauce
1/2 tsp sugar
Black pepper (to taste)
Fish sauce (I used Son Fish sauce, optional to taste)
Garnish
Green onions (cut into long 1” segments, cook in last minute of braising)
Preparation
Cut Cha lua sausage
Boil water in a small pot, soy sauce, sugar, and black pepper and bring to boil
Add sausage slices and let braise for a few minutes until it sausage turns stained brown from the braising liquid.
Taste braising liquid, add more black pepper, soy sauce or fish sauce for your salt preference. The cha lua is already a little salty so keep careful with the salt level.
Toss in some optional green onions, mix for a few seconds and remove from heat.
Serve with a side of hot jasmine or sticky short rice.