Pauline Nguyen, Luke Nguyen, Mark Jensen

Pork Terrine

Chả Lụa

Preparation info
  • Makes

    1

    terrine. This is a component of and is also enjoyed as an appetizer.
    • Difficulty

      Easy

Appears in
top 1000Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
Secrets of the Red Lantern

By Pauline Nguyen, Luke Nguyen and Mark Jensen

Published 2007

  • About

Ingredients

  • 1 kg (2 lb 4 oz) pork leg, minced (ground)
  • 1

Method

Ask your butcher to put the pork leg through the mincer on its finest setting. Fry the salt in a dry wok for a few minutes until aromatic. Place the pork, fish sauce and salt in a food processor and pulse until it forms a very fine paste.

Soak the banana leaf in water for 5 minutes, dry and lay it flat on a bench. Cut the leaf in half and cross one piece over the other. Place the pork p