Vietnamese Pork Sausage with Fungus (Gio Lua or Cha Lua) is another common item on the traditional Tet menu. As we mention, Tet is a time for families to come together and celebrate the new year with a fresh start. But it’s also a time to remember and honor the past. During Tet, cha lua is frequently used as an offering to relatives that have passed and placed before the ancestral alter in each home. And of course since it’s a filling for the traditional new year snack banh day (sticky rice cakes), you can’t have a shortage of Giò Lụa/Chả Lụa around the house during Tet.
The rest of the year however, Vietnamese Pork Sausage with Fungus (Giò Lụa) is something that’s so ubiquitous in Vietnamese cuisine, that we often take it for granted. Cha lua goes well with anything from banh mi, banh day (sticky rice cakes), banh cuon (steamed rice rolls), xoi gac (red sticky rice), and noodle soups such as bun thang, bun moc (pork and mushroom noodle soup), and bun bo hue. Or it can simply be fried (cha chien) and dipped in a chili fish sauce and eaten with rice.