Ingredients for Cha La Lot
– Pork: 400g
– La Lot leaves: 20-30 leaves
– Spring onions, shallots, garlic
– Seasoning powder, seasoning sauce, monosodium glutamate, pepper, fish sauce, cooking oil
How to Fry Cha La Lot Deliciously
Step 1: Prepare the ingredients
Rinse the pork, pat it dry, and then grind or finely mince it. You can also ask your butcher to grind it for you.
Peel and rinse the shallots and garlic, crush them, and then finely chop. Clean the spring onions and cut them into small pieces about 0.3 – 0.5 cm long. Rinse the la lot leaves and set the nice ones aside. Chop the ugly or torn leaves and put them in a bowl.
Step 2: Marinate the pork
In a bowl, mix the ground pork with the chopped shallots, garlic, spring onions, and la lot leaves. Then, season with 1 teaspoon each of seasoning powder, seasoning sauce, monosodium glutamate, and pepper, and 2 teaspoons of fish sauce.
Once all the ingredients are combined, put on some gloves and mix everything thoroughly. Let the meat marinate for about 30 minutes to absorb all the flavors.
You can add a little cooking oil to prevent the meat from drying out, which will result in softer and tastier patties.
Step 3: Roll the patties
Place a la lot leaf on a flat surface, veiny side up. Use a spoon to put a suitable amount of filling on the leaf and roll it up. Continue until you run out of filling.
Step 4: Fry the patties
Place a pan on the stove and turn on the heat. Once the pan is hot, add enough oil to coat the surface.
Gently place the patties in the pan, starting with those that have the leaf edges sticking out. This will help secure the rolls while cooking.
Fry the patties for about 10-15 minutes, turning them occasionally, until the leaves turn a golden-brown color. When done, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.
Step 5: Serve
You’ve successfully made a delicious dish of Cha La Lot for your family to enjoy! The perfect Cha La Lot should be evenly cooked without any burnt spots, with a soft filling and a fragrant aroma.
Note: For the ultimate experience, serve Cha La Lot with fresh herbs and a sweet and sour fish sauce dip. The combination of soft patties, fragrant leaves, fresh herbs, and balanced dip is a true delight for the senses.
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