One of the things that always has been a challenge is to make chả. Recipes on youtube would require to put the meat in the food processor, freeze it, thaw it out, blitz it again, then steam it.
After some experimenting, I found cooking it with Sous Vide is way easier. You get the same results, because what the freezing and thawing is doing is enabling you to cook it at a certain consistent temperature since it was previously frozen.
Ingredients
- Sous vide machine
- glass mason jars
- 1 tablespoon of tapioca starch
- 1/2 teaspoon of salt
- 1/2 teaspoon of fish sauce
- 1 tablespoon of water
- 1/4 tsp alsa baking powder
- 1 lb of ground chicken thighs (you can change this ratio)
- Whole black peppercorns
Directions
- In a bowl, mix the tapioca starch, salt, alsa baking powder, and water together to dissolve it
- Add the fish sauce, and black peppercorns
- Mix in the ground chicken thoroughly with the mixture
- Cut a little parchment paper on the bottom of the mason jar
- Put the chicken mixture in a mason jar
Sous vide for 160 degrees for an hour.
Remove jar from Sous Vide
- Note the ratio of chicken thigh to chicken breast determines how fatty your cha will be.
Here is another Cha example of sous vide with 75% thigh, 25% breast
