Ingredients with Measurements:
- 1 lb. ground pork
- 1/4 cup tapioca starch
- 1/4 cup fish sauce
- 1 tbsp. sugar
- 1/2 tsp. black pepper
- 1/4 cup water
- Rice paper wraps
- Lettuce leaves
- Mint leaves
- Cucumber, julienned
- Carrots, julienned
Special equipment needed:
- Food processor or blender
- Steamer basket
Step-by-step instructions:
1. In a food processor or blender, blend the ground pork until it becomes a smooth paste.
2. In a mixing bowl, combine the pork paste, tapioca starch, fish sauce, sugar, black pepper, and water. Mix well.
3. Transfer the mixture into a steamer basket and steam for 30-40 minutes until cooked through.
4. Once cooked, remove from the steamer basket and let cool.
5. To assemble the wraps, dip a sheet of rice paper into a bowl of warm water for a few seconds until it becomes pliable.
6. Place a lettuce leaf on top of the rice paper, followed by a few mint leaves, julienned cucumber and carrots, and a slice of the cooked Chả Lụa.
7. Fold the sides of the rice paper over the filling and roll tightly.
8. Repeat with the remaining ingredients.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- Makes approximately 12 wraps
Nutritional information:
- Calories per serving: 110
- Total fat: 4g
- Cholesterol: 20mg
- Sodium: 470mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Cornstarch can be substituted for the tapioca starch.
- Hoisin sauce can be substituted for the fish sauce.
Variations:
- Add sliced avocado or mango for a tropical twist.
- Use different types of lettuce leaves such as butter lettuce or romaine.
- Add sliced jalapeño for a spicy kick.
Tips and tricks:
- Make sure to blend the pork until it becomes a smooth paste to ensure a smooth texture in the Chả Lụa.
- Dip the rice paper into warm water for a few seconds until it becomes pliable, but not too long or it will become too soft and tear easily.
- Serve with a dipping sauce made from fish sauce, sugar, lime juice, and chili garlic sauce.
Storage instructions:
- Store the cooked Chả Lụa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Chả Lụa, steam for a few minutes until heated through.
Presentation ideas:
- Arrange the wraps on a platter and garnish with additional mint leaves and sliced lime.
Garnishes:
- Mint leaves
- Sliced lime
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Vietnamese pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the Chả Lụa is too dry, add a little more water to the mixture before steaming.
- If the rice paper tears, try dipping it into the water for a shorter amount of time.
Food safety advice:
- Make sure to cook the Chả Lụa thoroughly to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Chả Lụa is a traditional Vietnamese pork sausage that is commonly used in many Vietnamese dishes.
Flavor profiles:
- The Chả Lụa has a mild, slightly sweet flavor with a smooth texture. The rice paper wraps add a refreshing crunch, while the mint and vegetables add a fresh and herbaceous flavor.
Serving suggestions:
- Serve the Chả Lụa and Rice Paper Wraps as an appetizer or light meal.
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Region: Vietnamese