Chả lụa (Vietnamese pork sausage) is a traditional dish enjoyed by many. Here's a simplified version of how you can make it:

Ingredients

• 1 kg pork (preferably lean meat)

• 30 grams potato starch or tapioca starch

• 5 grams baking powder

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder (optional)

• Banana leaves or plastic wrap for wrapping

Instructions

1. Prepare the Pork:

   • Freeze the pork for about 1-2 hours until it's firm but not completely frozen. This helps with the texture.

2. Grind the Pork:

   • Cut the pork into small pieces and grind it in a food processor until it becomes a fine paste. You can also use a meat grinder if you have one.

3. Mix the Ingredients:

   • In a large bowl, combine the ground pork, starch, baking powder, fish sauce, sugar, salt, black pepper, and garlic powder (if using). Mix well until everything is fully incorporated.

4. Knead the Mixture:

   • Knead the mixture for about 10-15 minutes. The goal is to get a smooth, elastic texture.

5. Shape and Wrap:

   • Divide the mixture into portions and shape them into logs. Wrap each log in banana leaves or plastic wrap tightly. If using banana leaves, tie the ends with kitchen twine.

6. Steam the Sausage:

   • Place the wrapped sausages in a steamer and steam for about 45-60 minutes, or until fully cooked. You can check by slicing one open to ensure it's not pink inside.

7. Cool and Serve:

   • Allow the sausages to cool down before slicing. Chả lụa can be enjoyed on its own, in banh mi sandwiches, or in various Vietnamese dishes.