Cha Que (Baked Cinnamon Pork Pate)

A step-by-step detailed guide on how to make homemade Cha Que aka Baked Cinnamon Pork Pate. Learn how to get the perfect bouncy texture, why I prefer using a food grinder vs a food processor, and what to do if you want to use store-bought ground pork instead.

One thing that is very distinctly Vietnamese is Cha or Vietnamese ham. I absolutely LOVE Cha, and have ever since I was a kid. Cha Lua was probably the first type of Cha I had, but it was really Cha Que that made me fall in love with Cha in general. Cha Que is my favorite because it contains cinnamon. The combination of pork, cinnamon, and sugar is such a distinctly Vietnamese flavor combination. It is also, in my opinion, the greatest of all ingredient combinations.

What is Cha Que?

Cha is Vietnamese cuisine’s version of ham or sausage. There are a variety of Chas such as Cha Lua, Cha Chien, and this one Cha Que. Cha Lua is the most popular form of Cha, but Cha Que is a close second. Cha Lua and Cha Que are very similar. They both are made of pork and include many of the same flavorings as well as utilizing similar techniques, but what sets them apart is the addition of cinnamon and the cooking method (baking for Cha Que vs steaming for Cha Lua).

When developing this recipe, I didn’t have to do too much testing because of how similar both recipes are. I did 2 tests and tested for the addition of cinnamon and cooking method. I personally love using Vietnamese cinnamon and found that it was the best tasting cinnamon to use for this recipe.

Ingredients, Substitutions & Adjustments

• Pork loin – Pork loin is the cut of pork traditionally used for Cha Que. I would not recommend substituting for any other cut of meat because you won’t get the same results. I do go into a shortcut using ground pork below. It won’t taste the same, but it’s a good enough substitute if you don’t have access to a food processor or food grinder.
• Garlic powder – Traditional Cha Que contains fresh garlic. I chose to use garlic powder because it’s a lot easier to incorporate into the meat. You can also substitute with 2 cloves of garlic. Run the garlic through the food grinder with the meat if you choose to use fresh garlic.
• White pepper – It is important to use white pepper for this recipe. White pepper helps keep the Vietnamese ham white/light beige, and it is the most authentic flavor. Additionally, Cha Hue is the Cha with black pepper or whole peppercorns.
• Ground cinnamon – I used ground Vietnamese cinnamon for this recipe because it is my favorite kind of cinnamon, but feel free to use whatever cinnamon you can find. Different types of cinnamon will change the flavor of the Cha.
• Granulated sugar – Adds sweetness to the pork pate. Do not substitute with brown sugar or coconut sugar since it’ll affect the color of the final product.
• Corn starch – Corn starch helps tenderize the meat and gives it a chewier texture.
• Fish sauce – This is one of the most important flavor components of the dish. No substitutions.
• Salt for seasoning
• Baking powder – This helps the Vietnamese ham rise and gives it an airy texture. This ingredient is so important to the texture. During the cooking process, you will need to whip the meat for long periods of time which will cause the meat to become tough, so baking powder helps make it more tender.
• Ice water – It’s important to use ice water because the ground pork mixture needs to remain cold while you are prepping it. I go into the importance of having cold meat below in the tips.

Equipment You’ll Need

• Food grinder – You will need a food grinder to grind your pork loin. I used the Kitchenaid Food Grinder attachment for my stand mixer, and loved it. I tested Cha in the past with a food processor and was not impressed with the results. I highly recommend a food grinder if you can find one. I go more into why I didn’t like a food processor below. If you don’t want to pay for a food grinder, a great option is to ask the butcher to grind up the pork loin for you.
• Mixing bowl – This is where you will mix all the ingredients for the Vietnamese ham.
• Ziploc bag (freezer safe) – This is where you will put the ground pork mixture before putting it in the freezer.
• Stand mixer with paddle attachment – This is an important tool because the stand mixer whips the ground pork mixture until it is the right consistency. The whipping motion helps give the Cha Que its chewy texture.
• 8×8 baking dish – You will need this for baking the Cha.

Using a food processor vs a food grinder

The key to the best Cha is a smooth ground pork mixture, so it’s essential that you really grind up your meat. I have tried making Cha with a food processor, and I found that there were still big pieces of meat left even after processing the meat for 20-30 minutes. Additionally, I found the clean up more intense than with my food grinder. With the food grinder, I could see more consistent, smoother results. I would run the meat through 2 or 3 times just in case (~10-20 minutes), using the finest grinding setting. Mine came with 2 metal plates – 1 for coarser meat, and 1 for finer meat.

If you don’t want to buy a food grinder, you can use a food processor, but make sure to process the meat until it is very fine. A better option could be to ask your butcher to grind up the pork loin for you.

How to make Cha Que

First, grind 2 lb of pork loin using a food grinder. Run it through the food grinder twice for the smoothest texture. Add the ground pork loin to a bowl. Add 1 tsp of garlic powder, 1/2 tsp of white pepper, 2 tsp ground cinnamon, 5 tsp of granulated sugar, 2 tbsp of corn starch, 1/4 cup of fish sauce, 1/2 tsp of salt, 2 tsp of baking powder, and 1/2 cup of ice water to the bowl. Mix until well combined.

Add the ground pork mixture to a Ziploc bag and freeze for 1 ½ hours. Flatten the ground pork so it’s as thin as possible. This will help the pork reach the correct temperature faster. Save the Ziploc bag for later. Empty the ground pork into the bowl of a stand mixer. Whip on speed 4 for 5 minutes. Increase the speed to 6 and whip for another 5 minutes. Transfer the ground pork back into the Ziploc bag and freeze for 40 minutes. Make sure to flatten the pork mixture. After 40 minutes, empty the ground pork into the the stand mixer bowl, and whip on speed 6 for another 10 minutes.

Preheat the oven to 350 degrees F (177 degrees C). Grease a 8×8 baking pan with neutral oil. Press the pork mixture into the baking sheet. Bake for 40 minutes until brown on top. Cool for 10 minutes in the pan and slice into strips for serving.

Tips on how to make the perfect Cha Que

Grind the meat twice for the smoothest consistency

I have emphasized this a few times already, but I think it’s worth mentioning again. This is definitely one of the most important parts of this recipe. Grinding up the meat into the finest, smoothest consistency is key to getting that bouncy, chewy texture that everyone loves about Cha.

Make sure the meat is always very cold

This is another key part of the process because if the meat is not cold, the final product will be soggy.

How do you store Cha Que?

Cha Que should be stored in an airtight container in the fridge for up to 3 days. If the texture starts to get mushy, it has gone bad.

Using store bought ground pork

One shortcut you can use for making Cha Que is by using store bought ground pork. This shaves 20-30 minutes off your prep time. The only drawback for using ground pork is that most ground pork at the store is made with pork butt while this dish is usually made with pork loin, so it won’t be the most authentic Cha. It will however be good enough.

How do you eat Cha Lua?

Cha Que can be served in the same dishes as Cha Lua is served. Some notable ones include Banh Mi, Bun Thang, Bun Bo Hue, Bun Rieu, and Banh Cuon. For a simpler dish, I like to eat it with some rice, freshly sliced cucumbers, and nuoc cham as a dipping sauce for the Cha. It is such a versatile protein. The possibilities are endless.

Did you make this dish?

If you made this dish, I would love to see!

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