Giò lua is the most widely eaten of all the Vietnamese charcuterie. A kind of Vietnamese mortadella, the smooth, light-colored sausage is sliced and tucked into baguette sandwiches (page 34), eaten with regular or sticky rice, or presented as part of a charcuterie assortment with pickled vegetables. Cut into matchsticks, it is used as a garnish for bún thang, a popular Hanoi noodle soup (page 217). Although giò lua is stocked in the refrigerated food aisle of nearly every Vietnamese deli and market, I make mine at home. It’s easy. All you need is some meat paste, which may be freshly made or thawed, a piece of banana leaf, and some foil. You shape the paste into a log, wrap it in the foil and then in the leaf, and then boil it. The finished sausage will keep for up to a week in the refrigerator, but it is at its best soon after cooking, when the flavor of the banana leaf still lingers on the meat.
Crispy. Golden. Fluffy. Bubbe would approve.
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