Chả lụa is the Vietnamese pork sausage traditionally made from finely ground pork.
The pork is seasoned, pounded or processed into a smooth paste, wrapped in banana leaves, and steamed. The finished sausage has a pale color, a firm yet springy texture, and a mild savory flavor. It is commonly sliced and served with rice, noodles, bánh mì, or festive platters.
Chả lụa is also called giò lụa, with the preferred name varying by region. It differs from nem chua, which is a fermented pork preparation with a tangy flavor, and from chả cá, which is made from fish. Lạp xưởng is a Chinese-style dried sausage and is also distinct. Chả lụa’s smooth texture comes from finely emulsified pork rather than from visible meat chunks.