Cha-lua

Chả lụa or giò lụa, is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves. The term giò lụa (Vietnamese pronunciation: [zɔ̀ lûˀə] or [jɔ̀ lûˀə]) is part of the northern Vietnamese dialect, while chả lụa ([ca᷉ lûˀə]) is from the central and southern Vietnamese dialects.

Traditionally, chả lụa is made of lean pork, potato starch, garlic, ground black pepper and nước mắm (fish sauce). The pork has to be pounded until it becomes pasty; it cannot be chopped or ground as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of nước mắm are added to the meat for flavour, but salt, ground black pepper, and sugar can also be added. The meat is now called giò sống, meaning “raw sausage”, and can be used in other dishes as well.

The mixture is then wrapped tightly in banana leaves into a cylindrical shape and boiled. If the banana leaf is not wrapped tightly and water leaks inside while it is being boiled, the sausage will spoil easily if kept at room temperature. The sausage has to be submerged vertically into boiling water, and typically for a 1 kg sausage it takes an hour to cook. When making chả lụa by hand, a common way to tell if it is well cooked is to throw the sausage onto a hard surface; if it bounces, the sausage is good.

Other variants include:

Correctly made chả lụa can be stored at room temperature for about one week, but it is recommended to keep it refrigerated until used, where it can be stored for up to 3 - 4 weeks.

...
Wikipedia