Choosing Lalot Leaves
When making cha la lot (Vietnamese pork sausage wrapped in betel leaves), it is best to select leaves that are slightly mature but not too old or young. For an aesthetically pleasing presentation, opt for larger, intact leaves. Clean the lalot leaves thoroughly and let them air dry.
You can chop up younger or torn leaves and mix them with the meat filling to enhance the fragrance of the sausages.
Choose larger, mature leaves for the best presentation when wrapping the cha la lot.
Ingredients for Cha La Lot
The filling for cha la lot typically consists of minced pork, scallions, and finely chopped onions for added aroma. Opt for pork with a mixture of lean meat and fat to ensure the sausages remain moist and tender. If using lean ground pork, mix in a small amount of chopped fat.
When mixing the filling, add a little cooking oil to retain moisture and prevent the sausages from drying out.
Additionally, you will need some seasoning such as fish sauce, salt, seasoning powder, MSG, and pepper. Adjust the amounts of these seasonings to suit your taste.
Some people like to add chopped wood ear mushrooms for a crunchy texture or mix in an egg to bind the filling together. Feel free to customize the ingredients according to your preferences.
If you prefer a vegetarian option, you can replace the pork with tofu.
Marinating the Filling
Marinate the ground pork with fish sauce, seasoning powder, MSG, and pepper to taste. Add the chopped onions, scallions, and a portion of finely chopped lalot leaves to enhance the flavor. Mix well and marinate for about 10 minutes to allow the flavors to infuse the meat.
Wrapping the Cha La Lot
There are several ways to wrap cha la lot. You can choose to roll them into traditional elongated shapes or triangle-shaped parcels, depending on your preference.
Note that when wrapping, the glossy side of the leaf should be facing outwards (place the glossy side down on a cutting board or flat surface).
For neat and uniform sausages, fold in the two sides of the leaf, add the filling in the center, and roll it up.
You can wrap the cha la lot in either elongated or triangular shapes, depending on your preference.
A helpful tip to maintain the vibrant green color of the leaves is to blanch them in boiling water for a few seconds. Simply dip the lalot leaves into the boiling water and immediately remove them. Rinse them under cold water or soak them in ice water until completely cooled, then pat them dry before using them to wrap the sausages.
Frying the Cha La Lot
To prevent oil splatter when frying, ensure that the lalot leaves are thoroughly dried before placing them in the pan.
Frying cha la lot over medium heat ensures even cooking, and the leaves retain their green color.
If you prefer your sausages with a crispy, slightly charred exterior, you can first steam them until cooked, then deep-fry them in hot oil. Remove them from the oil once they achieve your desired color, drain the excess oil, and arrange them on a plate.
