What is gio lua

Preparation Since silky lean pork sausage, beef sausage or chicken sausage has the similar method of processing meanwhile pig head sausage is a little bit different in ingredients, preparation and cooking method, it will be chosen to introduce today. Cut meat in to thin slices and freeze for 2 hours.

Grind well and mix with prepared spice. Beat with electric mixer for about 10 minutes until well combined, let sit for about 20 minutes. Stuff the mixture in to a round mold, press it down firmly to compact the mixture. Gio, the Vietnamese Pork Roll. Follow my recipes! All rights reserved. Pork paste then places on a banana leaf and tightly wraps into a cylindrical shape, slightly rolls to spread the mixture evenly.

Cha lua is wrapped by multi layers of banana leaves to avoid water leak when it is being boiled. It must be firm. Otherwise, pork paste will be ruined. Boiling process is another important factor of determining the quality of Cha lua. Uncooked Cha lua will be submerged vertically into boiling water and fully covered with water. Temperature of boiling water must maintain at the same level all the time. For one kilogram of Cha lua, it takes approximately one hour to finish.

The correctly-boiled Cha lua can be stored at room temperature within one week. When it is opened, however, Cha lua must be kept in the fridge. When serving, a good quality Cha lua has a color of white but lightly pink with a few tiny holes on the surface.

Cha lua is thought as a simple dish but it carries unique culinary features. Moc Chau pan-seared veal. Boiled-beef summer rolls. Bread made from dragon fruit. Xoi che, an elegant desert.

A distinctive flavor of Hanoi. Banh khuc co Lan. The flavor of Autumn in Hanoi. Banh canh ghe.