Unlike cha cuon la lot, cha cuon la xuong song has an irresistible aroma after completion, resembling grilled meat. When tasting, you will find that the cha is seasoned just right, with a unique fragrance of la xuong song leaves. This dish is served with sweet and sour fish sauce, white rice vermicelli, green vegetables, or wrapped in rice paper, and it tastes absolutely delicious.
The dish is a clever combination of the distinctive aroma of la xuong song leaves and ground pork shoulder seasoned with various spices.
Ingredients
– La xuong song leaves: 20-25 leaves
– Pork shoulder: 400g
– Scallions: 1 handful
– Garlic: 1 bulb
– Seasoning powder, black pepper, cooking oil, fish sauce
Ingredients for the dish
Instructions
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Choose mature la xuong song leaves (not too old or too young, medium-sized), wash them, and let them air dry. Gently pound the leaves to soften them and make them easier to roll. Chop a few leaves finely to mix with the meat for a distinctive aroma.
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Marinate the ground pork shoulder (with a mix of lean and fatty meat) with finely chopped la xuong song leaves, minced garlic, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of black pepper. Mix well and let it sit for 15-20 minutes to absorb the flavors.
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Spread out the la xuong song leaves on a flat surface, scoop an appropriate amount of the mixture onto each leaf, and roll them up. Finally, use the stem to secure the rolls. Repeat this process until all the mixture is used.
How to roll the cha in la xuong song leaves
- Heat up some cooking oil in a pan, and fry the rolls over medium heat. Turn them occasionally to ensure even cooking until the rolls turn golden brown and emit a distinctive aroma of la xuong song.
Desired outcome: This dish harmoniously combines the aromatic, slightly spicy fragrance of la xuong song leaves with the sweet and tender ground pork. Served with sweet and sour fish sauce, it’s a simple yet mouthwatering delicacy.
Tasty and tender cha cuon la xuong song
The dish is a clever combination of the distinctive aroma of la xuong song leaves and ground pork shoulder seasoned with various spices. When you take a bite, you’ll notice a unique fragrance reminiscent of essential oils. The outer layer of the cha is golden brown, while the inside remains tender and moist.
