Cha Que Vietnamese Cinnamon Pork Pate Recipe

I absolutely love this recipe because it combines the comforting flavors of ground pork with aromatic spices and the unique umami kick from fish sauce, creating an irresistible and savory delight. Plus, the process of wrapping and steaming in banana leaves makes me feel like I’m crafting a culinary work of art right in my own kitchen!

I adore making Cha Que, a delectable Vietnamese cinnamon pork pâté. My recipe melds the ground pork with the intense tastes of fish sauce and cinnamon.

The use of sugar, just enough for a hint of sweetness, balances well with the Virginia’s minced garlic and the black pepper. For me, the shining moment is when the banana leaves or foil in which I wrap the pâté allow it to achieve such a lovely crust.

Ingredients

Ground Pork:
High in protein, which is vital for the development and repair of muscle tissue.

Fish Sauce:
Imparts umami complexity; mineral-rich, and amplifies meaty taste.

Sugar:
Counteracts saltiness and adds a slight sweetness.

Cornstarch:
Functions as a binder; imparts a silky texture.

Ground Cinnamon:
Injects warmth and spice; is rich in antioxidants.

Garlic:
Enhances taste; aids immune system and contains lots of allicin.

Ingredient Quantities

• 1 pound ground pork
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Banana leaves or aluminum foil (for wrapping)

Instructions

1. In a large mixing bowl, combine the pork, fish sauce, sugar, cornstarch, ground cinnamon, baking powder, salt, and ground black pepper. Mix thoroughly until the ingredients are evenly incorporated.

2. Cooking oil should be heated in a small pan over medium heat. Minced garlic should be added and sautéed until fragrant and lightly golden, about 1-2 minutes. From medium heat, the small sautéing pan should remove from heat and cool down while working on the next step.

3. Sauté the garlic and oil, and add them to the pork mixture. Mix until the garlic is evenly distributed throughout the pork.

4. Prepare banana leaves or aluminum foil for wrapping by cutting them into rectangular sheets (about 10×12 inches).

5. Take about a quarter of the ground pork mixture and place it in the middle of a banana leaf or a sheet of foil. Form it into a log shape that is about 6 inches long and
1.5 inches thick.

6. Ensure that the banana leaf or foil is rolled tightly around the pork log, with no air pockets anywhere in the assembly. If you are using banana leaves, you may want to pass them over a flame briefly to soften them before rolling.

7. To seal the log, twist the ends of the banana leaf or foil; then fold them under to secure the wrapping.

8. Complete the wrapping procedure with the left-over pork mixture, resulting in four total log forms.

9. Place the pork logs, wrapped in cloth, into a pot with a steamer basket. Add enough water to the pot to create steam, but not so much that it touches the logs. Bring the water to a boil, then reduce the heat so that the water is just simmering. Cover the pot and steam the logs for 45 to 50 minutes. Use a food thermometer to check the internal temperature of the logs; it should read 160°F (71°C) when they’re done.

10. Take them out of the steamer and let them cool a bit before unwrapping. Cut the Cha Que into rounds and serve them warm or at room temperature. The rounds can be pan-fried for a crispy exterior, which I highly recommend!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Small pan
4. Wooden spoon or spatula
5. Knife for mincing garlic
6. Cutting board
7. Banana leaves or aluminum foil
8. Scissors (for cutting leaves or foil)
9. Tongs or heat-resistant gloves (optional, for handling banana leaves)
10. Pot with a lid
11. Steamer basket
12. Food thermometer

FAQ

• Q: Can I use a different type of meat instead of pork?While Cha Que is traditionally prepared with pork, you can use ground chicken or turkey for a leaner substitute.
• Q: How can I ensure the pate is not too dry?Be certain to mix the components completely and not to overdo it in the cooking department. When you’re wrapping it, be sure to do so tightly with either banana leaves or foil; this will absolutely make the dish retain its moisture when cooking.
• Q: Can I omit the cinnamon if I’m not a fan?Cinnamon is central to the unique flavor of Cha Que, but if you want a milder taste, you can use less of it.
• Q: Is the baking powder necessary?A: Yes, baking powder helps the pate achieve a texture that really is light and airy, which makes it absolutely essential for the kind of authenticity we’re after.
• Q: How do I wrap the pate correctly?A: Position the meat mixture on the banana leaf or foil, and roll it up tightly, securing the ends to prevent leakage when you steam it.
• Q: Can I freeze the cinnamon pork pate?Absolutely. After cooking, let it cool completely, then pack it tightly in a container that seals. You can keep it in the freezer for up to 3 months.
• Q: What can I serve with Cha Que?Q: It goes well with steamed rice, noodles, or in a Vietnamese bánh mì sandwich.

Substitutions and Variations

1 pound of ground pork: Substitute with ground chicken or turkey for a lighter version.
1 tablespoon fish sauce: For a different taste, use soy sauce or tamari.
1 tablespoon sugar. Use honey or maple syrup as alternative sweeteners.
1/2 teaspoon ground black pepper: Substitute with white pepper for a milder taste.
Parchment paper makes a fine alternative when it comes to using banana leaves or aluminum foil for wrapping.

Pro Tips

1. Pre-Treatment of Banana Leaves If using banana leaves, gently pass them over an open flame or immerse them briefly in hot water before wrapping. This will help make the leaves more pliable and easier to wrap without tearing.

2. Even Consistency For a more uniform texture in your pork mixture, consider using your hands to mix the ingredients thoroughly. This ensures the fish sauce, sugar, cornstarch, and spices are evenly distributed throughout the meat.

3. Chill Before Steaming After forming the pork logs, chill them in the refrigerator for about 15-20 minutes. This helps the logs hold their shape better during the steaming process.

4. Enhance the Flavor For added depth of flavor, consider incorporating finely chopped fresh herbs like cilantro or scallions into the pork mixture. This will complement the existing ingredients nicely.

5. Pan Fry with Oil After steaming, if you choose to pan-fry the rounds for a crispy exterior, use a bit of neutral oil like vegetable or canola oil. This will help achieve a lovely golden-brown crust without burning.