Discover the diverse and delicious meat patties that thrive in Vietnam, from the iconic cha lua to unique delicacies like cha muc and cha ruoi. Vietnam is famous for its diverse and flavorful cuisine, and one of its most beloved food categories is "cha"—a term broadly referring to meat patties, sausages, and rolls. Whether served during festive celebrations, at family gatherings, or as part of daily meals, cha comes in many forms and flavors. Here’s a closer look at some of the unique and popular meat patties that have become staples in Vietnamese cuisine.

1. Cha Lua (Steamed Pork Roll)

Also known as gio lua in northern Vietnam, cha lua is a staple during the Tet holiday and at family events like weddings and anniversaries. This steamed pork roll is made by pounding lean pork into a smooth paste, seasoning it with fish sauce, and wrapping it in banana leaves before boiling for about an hour. The result is a savory roll with a light ivory color and a delicate hint of banana leaf aroma.

Cha lua is often served with banh chung (sticky rice cake) during Tet, and it also pairs well with banh cuon (steamed rice rolls), banh mi, or simply with rice for daily meals.

2. Cha Chien (Fried Pork Roll)
Cha chien, the fried counterpart to cha lua, offers a richer and more indulgent flavor. Made with a mix of lean pork and pork fat for a softer texture, the mixture is seasoned with fish sauce and potato starch, then fried to a golden brown after being steamed.

The outer crust is crispy, while the inside remains soft and flavorful, making cha chien a popular side dish for sticky rice, banh mi, and various home-cooked meals.

3. Cha Com (Green Rice Patties)

A Hanoi specialty, cha com is made using com—green rice flakes associated with the autumn harvest. The patties combine green rice flakes, lean pork, and pork paste, seasoned with fish sauce and spices. After steaming, the patties are deep-fried to create a crispy exterior and a chewy, fragrant interior.

Cha com is often served hot with rice or vermicelli, and it's a popular choice in the traditional Hanoian meal known as bun dau mam tom (vermicelli with fried tofu and shrimp paste).

4. Cha Muc (Fried Squid Paste)

Originating from Ha Long in Quang Ninh province, cha muc is a regional specialty made from fresh squid, hand-pounded into a paste and mixed with spices like pepper, garlic, and onions. To enhance the flavor, some versions also include pork fat or shrimp. After shaping into flat patties, the squid paste is fried until crispy and golden.

Cha muc is prized for its tender and crunchy texture, and it's often served with steamed rice rolls or enjoyed on its own as a snack.

5. Lap Xuong (Chinese-Style Sausage)

Lap xuong, or lap cheong in Chinese, is a sausage traditionally enjoyed during Tet but now available year-round. Made from a mixture of lean pork, pork fat, and seasonings like Mai Que Lo wine (a rose-flavored liquor), the sausage is stuffed into small intestines and sun-dried.

When cooked, lap xuong has a sweet and salty flavor with a reddish-pink hue. It can be grilled, fried, or steamed and is a popular addition to dishes like sticky rice, rice paper rolls, and even savory mooncakes.

6. Gio Thu (Head Cheese)
Despite the name, gio thu (head cheese) contains no actual cheese. This northern Vietnamese delicacy is made from various parts of a pig's head, such as ears, nose, cheek, and tongue, mixed with mushrooms and spices, then wrapped in banana leaves and pressed into a mold. The dish is typically enjoyed cold, with a gelatinous, chewy texture and a rich, savory flavor.

It is often served as part of a Tet charcuterie platter alongside fish sauce and pickles.

7. Cha Ca (Fried Fish Cake)
Cha ca is a versatile dish made from mashed fish—typically mackerel—seasoned with fish sauce, black pepper, and sugar, then formed into patties and fried to perfection. The fish cakes have a chewy texture and are lightly spiced, making them a favorite addition to banh mi, noodle soups, or as a standalone snack.

Cha ca is especially popular in Saigon, where street stalls often serve it fresh and hot.

8. Cha Trung (Egg Meatloaf)
Cha trung, or egg meatloaf, is a simple yet flavorful dish made from ground pork, eggs, wood ear mushrooms, and green onions. Before steaming or baking, egg yolk is spread on top to create a golden crust. The resulting meatloaf is light, spongy, and rich in umami, making it a perfect side dish for rice.

Common in home-cooked meals, cha trung is easy to prepare and offers a comforting, savory flavor.

9. Cha Ruoi (Ragworm Omelet)
A seasonal delicacy from northern Vietnam, cha ruoi is made using ragworms (also known as palolo worms), which are harvested in the late fall and early winter. The worms are mixed with eggs, minced pork, tangerine peel, and herbs, then fried until golden.

Despite its unusual ingredients, cha ruoi is beloved for its unique flavor and slightly crunchy texture, often served with noodles and sweet-sour fish sauce.

Conclusion

From the ubiquitous cha lua to the lesser-known delicacies like cha ruoi, Vietnam’s variety of meat patties reflects the country’s rich culinary traditions. These dishes, made from fresh, local ingredients and prepared using time-honored techniques, continue to thrive across Vietnam—delighting locals and travelers alike. Whether served as part of a Tet feast or a quick snack on the street, these unique meat patties are essential to experiencing the authentic flavors of Vietnam.