Vietnamese Cha Bo – Beef Roll

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Print Recipe
5 from 1 vote

Vietnamese Cha Bo

A beef sausage with exotic flavors
Prep Time1 hr 30 mins
Cook Time2 hrs 30 mins
How much do you want to make? 500 grams

Ingredients

  • 450 g Lean Beef
  • 50 g Pork Back Fat
  • 5 g salt
  • 4 g cracked black pepper
  • 6 g sugar
  • 12 g minced garlic
  • 3 g baking soda
  • 1.5 g dried dill
  • 15 ml fish sauce
  • 16 g potato starch
  • 80 g ice cold water
  • banana leaves optional

Instructions

  • Cut the fat into small cubes by hand (5 mm x 5 mm) and blanch in boiling water for 2 minutes. After 2 minutes rinse in cold water.
  • Candy the blanched back fat by adding sugar to a small bowl, next add a layer of blanched fat, top it with a layer of sugar. Repeat this process till you are out of back fat. Cover and let it rest on your countertop for at least 3 hours
  • Cut your beef into small cubes and chill it. The temp of your meat should be just above freezing.
  • In your food processor (with sharp blades) add the meat, the rest of the ingredients and 1/3 of the water. Chop your meat for 30 -45 seconds.
  • Open the lid and scrape down the sides, add another 1/3 of your ice cold water and continue to chop fo 30 seconds more
  • open the lid one more time, add the potato starch and the rest of the ice water, continue to chop till your meat has turned into a smooth meat paste (farce)
  • Mix the candied pork fat with the meat and form into a roll. Slam the roll several times on the counter to remove any air pockets, then reform into a roll.
  • Wrap the Cha Bo in banana leaves or stuff it tightly into a 70mm casing.

How to cook the Cha Bo

  • Place the Cha Bo in a steamer basket and steam for 30 minutes. After 15 minutes open the top to release the steam and continue steaming. Once you have steamed for 30 minutes, turn the fire off and let the cha bo remain in the steamer for 2 hours undisturbed.
  • Once cooked you can refrigerate, freeze for later, or enjoy now!!

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3 thoughts on “Vietnamese Cha Bo – Beef Roll

  1. Guillermo Rougier
    Guillermo Rougier

    Excellent! I do enjoy all you do. I have been making sausages for a few years, but mortadella has never come out like a good Italian one. I’ll give this one a try.

    In the video you show the use of gelatine, which does not show in the ingredient list. About how much? In your opinion is there any difference in using gelatine or long boiled pork skin as a binder?

    Any real difference in the binding properties or taste of different starches: potato, corn, wheat, manioc? Manioc is the standard in South America.

    Congrats on a great site, very helpful, great products. All the best!

  2. Kuthullu
    Kuthullu

    You forgot to put the use of the starch on the written recipe

    1. Eric
      Eric

      Thank you. I just fixed it

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