Hey Katie, thanks for your rating!
I experimented a bit with bean curd sheets as well and it’s true the dried ones can have a very strong smell during cooking. I recommend using fresh bean curd sheets if you can find them, they are usually lighter in color (cream color) compared to the dried ones that have a light brown color.
Anyway, I’m glad you enjoyed this recipe!

A must-try! 👍 

Thanks for the reply Thomas – yes I have had many cha lua chay, made from frozen bean curd sheets. They surprisingly taste like the pork ones! I had been hoping this would taste like those. I still used it as tasty seitan. But I had been hoping it would taste more like real cha lua. The issue with the frozen bean curd ones is that they usually stuff it tight into a plastic bag and then steam. I don’t really want to be eating microplastics! So that is why I was excited to try your recipe. I might try your parchment paper idea with the frozen bean curd…which falls apart so easily unlike your recipe. Apologies for the review again – I really have loved all of your other recipes and have recommended your site to others.

Sorry to hear you didn’t like this recipe, KC. Have you tried chả lụa chay in Vietnam? It is also made mostly with seitan and very close to this version (we tasted and compared countless brands).

Obviously it cannot taste like pork so it is true than it cannot be exactly like the real one, but it’s an alternative used in almost all vegetarian restaurants in Vietnam.

Sounds like tasty additions! I’m glad you liked this bologna, Gabrielle.
Thanks for your feedback!