The Ultimate Chef’s Guide to Fried Cha La Lot: A Simple Twist for Tender, Aromatic Patties That Won’t Splatter.

Cha la lot is a traditional dish beloved by many for its robust and delicious flavor. To make tender and fragrant cha la lot without oil splatter during frying, many chefs have shared a simple yet effective tip: adding one extra ingredient to the filling.

1. Ingredients:

• Fresh la lot leaves: 20-25 large, lush green, and intact leaves.
• Minced pork: 300g (opt for meat with some fat for juicier patties).
• Shallots: 1 bulb, finely chopped.
• Garlic: 2 cloves, finely chopped.
• Wood ear mushrooms (black fungus): 5 pieces, soaked, and minced.
• Egg: 1 piece.
• Cornstarch: 1-2 small spoons.
• Seasonings: Fish sauce, MSG, ground pepper, and seasoning powder.

The addition of a spoonful of cornstarch to the cha la lot mixture is the secret to achieving tender patties without oil splatter.

2. How to Make Cha La Lot Without Oil Splatter:

• Prepare the filling: Mix minced pork with shallots, garlic, wood ear mushrooms, egg, and cornstarch. Season with fish sauce, seasoning powder, MSG, and ground pepper to taste. Cornstarch is the “key” to binding the ingredients and creating a softer texture without falling apart.
• Roll the patties: Clean and dry the la lot leaves. Place the smoother side down, and put a spoonful of the meat mixture in the center. Roll from the stem end to the tip. Fold in the ends to secure the filling and shape the patty firmly.
• Fry the patties: Heat a pan with a thin layer of oil. Once the oil is hot, place the patties in the pan and fry over low heat. The cornstarch in the filling will help absorb just enough oil, preventing splattering.
• Flip the patties: When one side is golden brown, flip and cook the other side until both sides are crispy, the la lot leaves turn a deep green, and an aromatic fragrance is released.

3. Tips for Tender, Aromatic Patties Without Oil Splatter:

• Cornstarch: Apart from binding the ingredients, cornstarch helps absorb excess oil, ensuring the dish is not too greasy and preventing oil splatter.
• Low heat: Frying the patties over low heat ensures even cooking from the inside out and prevents burning the la lot leaves.
• Moderate oil: A thin layer of oil in the pan is sufficient; avoid using too much oil to prevent the dish from becoming overly greasy.

4. Serving Suggestions:

Cha la lot is best enjoyed hot to savor its full flavor. It can be served with rice vermicelli, rice rolls, or steamed rice, accompanied by a dipping sauce made from fish sauce, garlic, chili, and a sweet and sour blend for a perfect balance.

With the addition of cornstarch to the filling, cha la lot becomes not only tender and fragrant but also easier to prepare. This simple trick boosts any home cook’s confidence in the kitchen, eliminating worries about oil splatter and dryness. We hope you succeed in making delicious cha la lot to impress your family and friends!

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