Chả lụa (Vietnamese ham) Recipe

it's easier than you think

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I worked on this recipe a few months ago, but it was around the time of my Grandpa’s funeral and I didn’t feel like posting at the time, so I figured I share it now since someone had asked for it the other day. It’s honestly easier than you think! I was so used to buying it in store, but it’s soooo satisfying to make your own Chả lụa a.k.a Vietnamese ham.

There’s two ways to make it, steamed & fried. I don’t have a favorite because I think each version serves its purpose & it’s also preference. Leave a comment and let me know which version you prefer & if you haven’t tried it this recipe would be a great start.

This ham is usually in Bánh Cuốn (steamed rice rolls), it’s also in soups or can literally be eaten by itself with some sweet chilli sauce 😋.


  • Ground Pork (1 pound)

  • Fish Sauce (2 tablespoon)

  • Sugar (1 tablespoon)

  • Garlic Powder (1 tablespoon)

  • Ginger Powder (1 tablespoon)

  • Cayenne Powder (1 teaspoon) optional*

  • Black Pepper

  • Water (5 tablespoon)

  • Avocado oil or any neutral tasting oil (1 teaspoon)

  • Baking powder (2 tablespoon)

  • Banana leaves (if you’re steaming the ham)

    Frying oil (if you’re frying the ham)


    1. Add ground pork, fish sauce (2 tablespoons), sugar (1 tablespoon), garlic powder (1 tablespoon), ginger powder (1 tablespoon), cayenne powder (1 teaspoon), a little bit of freshly cracked black pepper, a teaspoon of avocado oil and baking powder into a food processor. If you don’t have a food processor, you can place it in a blender, just make sure to clean it VERY well.

    2. Pulse until all the spice is nice and blended into the meat. Slowly add in about 5 tablespoons of water. Add more if the meat mixture is looking dry.

For Steaming

  1. Place the meat mixture in plastic wrap and mold it into a nice thick log. Place it in the fridge for about 30 minutes to firm up.

  2. While waiting prep the banana leaves by giving them a quick rinse and wipe down, I used around 4-5 sheets of banana leaves.

  3. Place the banana leaves on top of each other in perpendicular patterns.

  4. After 30 minutes, take out the mixture, remove it from the plastic wrap and place it in the middle of the banana leaves pile.

    5.Start wrapping up the meat log in the banana leaves and use butcher’s twine to secure it. I also used 2 layers of plastic wrap to secure it & keep its shape.

    6.Steam the secured meat log for about 30 minutes.

    7. After steaming, let it rest, cool off and enjoy (:

For Frying

  1. Form the meat mixture into burger like patties or a long log.

  2. Place the shaped meat mixture in the freezer and let it firm up for about 1 hour.

  3. Fill up a pot with oil for deep frying and bring the oil up to 350.

  4. Fry the ham for about 8-10 minutes or until it is a nice golden brown

  5. enjoy!

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