Savory Cha Que: Homemade Cinnamon Pork Pate Delight

Last Updated on February 12, 2026 by Antoni Recipes Team

There s something truly special about the warm aroma wafting through my kitchen, blending the fragrant notes of cinnamon and savory pork a scent that transports me to the bustling streets of Vietnam. This is where my love affair with Cha Que, or Baked Cinnamon Pork Pate, began. On those crisp mornings, as the first rays of sunlight glimmered, the rich, chewy texture of this dish would promise comfort and satisfaction, making it a delightful addition to any meal or a standalone snack paired with a tangy dipping sauce.

As I crafted this recipe, I discovered its incredible versatility; it pairs perfectly with a crusty baguette, nestled in a bánh mì, or even as a centerpiece at your next gathering. With just a few simple ingredients, including creamy pork loin and aromatic spices, you ll not only impress your friends and family but also embark on a culinary adventure that celebrates authentic Vietnamese flavors. Join me as we embark on this flavorful journey and bring the essence of homemade Cha Que to your kitchen!

Why is Cha Que a must-try recipe?

Authentic flavors: This Cha Que brings the rich tastes of Vietnamese cuisine right to your kitchen, thanks to the perfect blend of savory pork and aromatic cinnamon.
Simple preparation: With minimal ingredients and straightforward steps, you can whip up this impressive dish in no time, giving your meals a homemade touch.
Versatile delight: Serve it in bánh mì, as a savory snack, or paired with rice this recipe adapts to any occasion!
Healthy choice: Not only is Cha Que protein-rich, but it s also gluten-free, making it a fantastic option for various diets.
Crowd-pleaser: Whether you re entertaining guests or enjoying a family dinner, this dish is sure to impress everyone at the table!

Cha Que Ingredients

For the Pork Mixture
Pork Loin The heart of your Cha Que; choose lean pork loin for a smoother texture.
Garlic Powder Infuses a depth of flavor; fresh garlic can amplify the taste if you prefer.
White Pepper Offers a mild spiciness; substitute with black pepper if you need to.
Ground Cinnamon This key ingredient sets Cha Que apart; opt for Vietnamese cinnamon for true authenticity.
Granulated Sugar Balances out savory notes; feel free to adjust according to your taste.
Corn Starch Essential for binding the mix, ensuring it holds together beautifully while baking.
Fish Sauce Enhances umami flavors; use soy sauce for a vegetarian alternative, though flavors will vary.
Salt Brightens overall taste; reduce usage if fish sauce is added.
Baking Powder Acts as a leavening agent for that perfect texture.
Ice Water Keeps your mixture cool for an optimal texture; don t skip this step for the best results!

Each ingredient plays a vital role in crafting the savory richness of the beloved Cha Que. Happy cooking!

How to Make Cha Que

1. Grind Pork: Begin by grinding 2 lbs of pork loin through a food grinder twice. This ensures a smooth texture, which is essential for creating that delightful chewy consistency in your Cha Que.

2. Combine Ingredients: In a large mixing bowl, gently combine the ground pork with garlic powder, white pepper, ground cinnamon, granulated sugar, corn starch, fish sauce, salt, baking powder, and ice water. Mix until everything is well blended for optimal flavor.

3. Chill Mixture: Transfer your mixture to a Ziploc bag, flatten it out, and place it in the freezer for about 1.5 hours. This chilling step is crucial to achieving the right texture during the whipping phase.

4. Whip the Mixture: After freezing, use a stand mixer and whip the chilled pork mixture on medium speed for 5 minutes. Then, increase the speed for an additional 5 minutes. Return the mixture to the Ziploc bag and freeze for another 40 minutes before whipping again for 10 minutes.

5. Preheat Oven: While your mixture is being whipped, preheat your oven to 350 °F (177 °C). Grease an 8×8 inch baking pan to prepare for baking.

6. Bake: Once the mixture is ready, press it evenly into the prepared pan and bake for 40 minutes or until the top is golden brown and the edges are slightly crisp.

7. Cool & Serve: Allow your Cha Que to cool in the pan for about 10 minutes before slicing it into strips. This cooling step helps set the texture for easier serving.

Optional: Serve your Cha Que strips with a tangy dipping sauce for a burst of flavor!
Exact quantities are listed in the recipe card below.

What to Serve with Cha Que?

Looking for the perfect accompaniments to elevate your Cha Que experience? Here are some delightful options to create a complete meal.

• Crusty Baguette: The perfect vehicle for Cha Que, adding a satisfying crunch that contrasts beautifully with the rich, soft texture of the pate.

• Fresh Herbs: A burst of freshness! Pair with cilantro, mint, or Thai basil to enhance the flavors and provide a vibrant contrast to the savory pork.

• Pickled Vegetables: Tangy pickled carrots and daikon add a refreshing crunch and a zesty kick, balancing the sweetness and richness of the pate.

• Rice Noodles: Light and chewy, these noodles can be a subtle base that lets the Cha Que shine, accompanied by a drizzle of nuoc cham for extra flavor.

• Dipping Sauce: Serve with a tangy nuoc cham or a zesty sriracha mayo. The contrasting flavors will amplify each bite, making your meal even more enjoyable.

• Crispy Spring Rolls: A delightful appetizer that adds a crunch to your meal! The freshness and crispiness will complement the chewy texture of Cha Que perfectly.

• Iced Tea or Lemongrass Cooler: Refreshing drinks like iced tea or a cool lemongrass beverage are perfect to cleanse the palate while enjoying the rich flavors of Cha Que.

With these delicious pairings, your Cha Que will not only satisfy cravings but also transport your taste buds on a delightful journey to Vietnam.

Expert Tips for Cha Que

• Perfectly Ground Meat: Ensure the pork is ground finely for a smooth texture; this is vital for achieving the ideal chewy consistency in your Cha Que.

• Keep It Cold: Maintain the meat and mixture at a cold temperature throughout preparation. This prevents a soggy final product and enhances texture.

• Flavor Balance: Don t hesitate to adjust the sugar according to your taste. A small tweak can elevate the balance of savory and sweet in your Cha Que.

• Diving into Dipping Sauces: Don t skip the dipping sauce! It provides an extra layer of flavor that complements the rich taste of Cha Que beautifully.

• Storage Savvy: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently for the best results!

Cha Que Variations & Substitutions

Transform your homemade Cha Que with these delightful variations and substitutions that will elevate your culinary experience!

• Turkey Substitute: Use ground turkey instead of pork loin for a leaner option while achieving a similar texture.
• Herb Infusion: Add fresh herbs like cilantro or basil to the mix for an aromatic twist that brightens the flavor profile.
• Spicy Kick: Incorporate chopped fresh chili or a dash of cayenne pepper for a delightful heat that balances the savory notes.
• Nutty Texture: Mix in crushed peanuts or walnuts to the pork mixture for added crunch and a unique flavor dimension.
• Different Spices: Experiment with lemongrass or star anise for a distinct twist, enhancing the depth of the Cha Que s flavor.
• Gluten-Free Option: Swap fish sauce for tamari or coconut aminos to keep the dish gluten-free while maintaining a savory richness.
• Sweet Twist: Try adding a drizzle of honey or maple syrup for a different sweet complexity, balancing your savory ingredients beautifully.
• Vegetarian Alternative: Replace meat with mashed chickpeas and adjust spices, creating a lighter, plant-based version that s still full of flavor.

Feel free to choose any combination to create the perfect Cha Que tailored to your taste!

Make Ahead Options

These Cha Que are perfect for busy home cooks looking to save time during the week! You can prepare the pork mixture up to 24 hours in advance by grinding the pork and combining it with all the ingredients, then transferring it to a Ziploc bag and refrigerating. When you re ready to bake, whip the chilled mixture as instructed, and bake it fresh for that delightful aroma. For the best texture and flavor, remember to keep the mixture cold during prep to prevent a soggy result. After baking, store any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the flavors remain as vibrant and delicious as when you first made your Cha Que!

How to Store and Freeze Cha Que

Fridge: Store leftover Cha Que in an airtight container in the refrigerator for up to 3 days to maintain its freshness.

Freezer: You can freeze Cha Que for up to 3 months. Wrap it tightly in plastic wrap or place it in a freezer-safe bag to prevent freezer burn.

Reheating: When you re ready to enjoy the Cha Que, simply thaw it overnight in the refrigerator, then reheat gently in the oven at 350 °F (177 °C) for about 15-20 minutes until warmed through.

Slicing Tip: For easier slicing after storage, let the Cha Que cool completely before refrigerating or freezing, ensuring it maintains a great texture.

Cha Que Recipe FAQs

How do I choose the right pork for Cha Que?
Choosing the right pork is crucial for achieving the best texture and flavor in your Cha Que. I recommend using pork loin, as it s leaner and provides a smoother consistency. Look for pork that has a nice pink color with minimal dark spots; this indicates freshness. If you can t find pork loin, you can also use ground pork, but for the most authentic experience, stick to the whole cut and grind it yourself.

How should I store leftover Cha Que?
To keep your Cha Que fresh, store any leftovers in an airtight container in the refrigerator. It will last for about 3 days. If you need to keep it longer, freezing is a great option! Simply wrap your Cha Que tightly in plastic wrap or place it in a freezer-safe bag to prevent freezer burn.

Can I freeze Cha Que? How do I do that?
Absolutely! You can freeze Cha Que for up to 3 months. Here s how to do it: First, let it cool completely after baking. Then, wrap it tightly in plastic wrap. For extra protection, you can place the wrapped Cha Que in a freezer-safe bag. When you re ready to enjoy it, thaw it overnight in the refrigerator and reheat in the oven at 350 °F (177 °C) for about 15-20 minutes until warmed through.

What should I do if my Cha Que turns out too dry?
If your Cha Que turns out dry, there are a couple of adjustments you could consider for next time. Make sure you re adding enough ice water during the mixing process, as moisture is key to a tender result. Additionally, avoid overcooking it; baking for just the right amount of time creates a balanced texture. If you find it s still too dry upon tasting, consider dipping it in a sauce, like nuoc cham, to enhance the flavor and moisture.

Is Cha Que gluten-free?
Yes, Cha Que is gluten-free! Just be cautious with ingredient choices, especially when it comes to sauces. Ensure that any fish sauce or soy sauce you use is labeled gluten-free, as some can contain gluten. This dish is suitable for various diets, so feel free to enjoy it without any worries!

Can pets eat Cha Que?
While the ingredients in Cha Que are not toxic to pets, it s best to avoid giving it to them. The seasonings, especially garlic and salt, may not be suitable for their digestive systems. If you want to treat your furry friend, consider setting aside a small piece of plain pork without any additives or spices!