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"Gio lua", also known as cha lua, is a Vietnamese New Year dish. Cha lua is often used to make New Year's Eve snacks for feasts, festivals, ... .Cha lua can be preserved but it is better to keep it in the refrigerator; It will keep for 3 to 4 weeks. Cha lua originated in North Vietnam in the middle of the 18th century. Later when it came to the South, it may be because it has a tubular shape. This is a very delicious dish during the holidays.

Gio lua might be the best friend you never knew you had because it features in many Vietnamese dishes. The versatile pork sausage is a integral part of banh mi or xoi, and a number of other dishes that span salty northern Vietnamese cuisine to sweet southern dishes. It commonly comes wrapped in the banana leaf it was cooked in, although, for the first wave of the Vietnamese diaspora, for whom the leaves were in short supply, tin foil often had to suffice. What makes gio lua special is the pounded raw pork. If it’s chopped or ground, the meat is too fibrous and dry—pounding gives it its perfectly smooth texture. Wrapping is important too. The swaddling, whether a banana leaf or a substitute is used, has to be watertight, or the cooked sausage won’t last long once it’s opened.