Cha chien (Vietnamese sausage)


My mom used to make this sausage all the time while I was growing up. I’ve never thought of making it myself until recently when I rediscovered the joys of being in the kitchen again.

This sausage can be made with ground chicken or pork.

This sausage can be eaten in a banh mi, with rice, as a topping in a soup or with rice vermicelli and salad.


  • 500g ground meat
  • 2 stalks of spring onion, finely chopped
  • 1 clove of garlic, peeled and chopped
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ginger powder
  • 2 teaspoons baking powder
  • 2 tablespoons oil
  • 3 tablespoons cold water
  • Freshly ground white pepper


Step 1

Combine all ingredients in a food processor and processed until sticky, about 5 minutes

Step 2

Wrap the meat in plastic wrap and place in the fridge overnight.

Step 3

Remove the meat from the fridge and divide it into 4 portions. (Use a spoon that has been dipped in hot water.)

Step 4

Fry the meat patties in 1 tablespoon oil on medium heat until cooked through.

Step 5

Place on kitchen paper for the oil to be absorbed. Slice when cooled.


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