Cheese “Five-Color Flower” Sausage (Chả Hoa Ngũ Sắc Phô Mai)

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Save Recipe cheese five color sausage
  • 4Servings
  • 10 mPrep Time
  • 40 mCook Time
  • 50 mReady In
Print Recipe

Chả hoa ngũ sắc (five-color flower sausage) or simply chả hoa (flower sausage) is a type of Vietnamese sausage with vibrant colors from its ingredients. The unique type of unique is popularized the the owner of Năm Thụy, a sausage maker in Cần Thơ province. According to the owner, he combined the Vietnamese sausage (chả lụa) with a five-color sausage dish he ate at a local party. The sinicized term “ngũ sắc” (five colors) represents five elements – Kim (Metal), Mộc (Wood), Thủy (Water), Hỏa (Fire), and Thổ (Earth). So, theoretically, the sausage should have five colors: White/Yellow, Green, Black/Blue, Red, and Brown.

This type of sausage is perfect for the Vietnamese during Lunar New Year “Tết” holidays. Common ingredients for this kind of sausage are pig ears, pounded pork paste, wood-ear fungi, salted duck eggs, carrots and fried eggs. The cheese version (chả hoa ngũ sắc phô mai) includes cheese in the fillings, together with other base ingredients.

The chả hoa ngũ sắc sausage should be eaten with some prickled vegetables to have some acidity taste. The condiment can be fish sauce with black pepper, soy sauce with sliced chilis, or some pepper & salt.


  • Sausage
  • Dipping sauce
  • Side dish

Step by step method

  • Preparing the lean meat paste

    In a large bow, add lean pork paste, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of granule seasoning, 1 teaspoon of fish sauce, then add crushed green peppercorns, and diced carrots. Use a spoon to mix altogether and let the mixture marinated for 15 mins.

  • Preparing the cheese balls with salted egg yolks

    Rinse 3 salted egg yolks with rice wine, steam for about 10 mins, let them cool and cut each into 4 wedges. Squeeze cheddar cheese wedges, and divided into 12 portions. Make 12 cheese balls with salted egg yolk wedge inside.

  • Wrapping

    In a flat surface clothed with a plastic wrap, place the first omelette on top, then place one seaweed sheet on top, spread the marinated lean meat paste evenly over the seaweed sheet. Put peas, Cantonese sausage slices on top, and place 4 cheese balls at the middle. Roll with your hands firmly and then cover with the plastic wrap. Do the same with the remaining ingredients to make two more rolls.

  • Steaming

    Steam the sausage rolls in an Asian steamer for 45 minutes. Then let the sausages to cool completely and then refrigerate for at least 2 hours before slicing to serve.

Tips & variations

  • You can brainstorm with other colorful ingredients like salmon, red beets, etc

  • Leftover sausage slices should be wrapped in a plastic food wrap.

  • Store in the fridge for 4-6 days, or int he freezer for 10 days.

  • To balance the taste, this sausage should be served with a side dish of prickled vegetables to add some acidity.

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