I recently came across a recipe for Cha Lua Chay which is a vegetarian Vietnamese ham, but after some thought I felt like it had a closer resemblance to chicken. With a few tweaks to the flavor I feel like we have a deli style Chick un Roll that can be sliced, chunked, or even breaded and fried!
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The goal of SauceStache is to continue trying something new, something new to me and something different.I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes


  • 1 pound fresh or frozen soy skin
  • 1 can jackfruit
  • 4 cups or water
  • 1 tsp sesame oil
  • 4 tsp mushroom seasoning or vegan chicken stock flavor
  • 1 tsp nutritional yeast
  • 1 tsp poultry seasoning
  • salt
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce
  • black pepper
  • 1 tbsp sugar
  • 1 tsp tapioca starch


  • Simmer water over medium heat
  • adding sesame oil, mushroom seasoning, nutritional yeast, and poultry seasoning
  • Add drained and cleaned jackfruit (removing seeds)
  • cut or tear soy skin into smaller pieces and add to simmering water a little at a time
  • allow soy skin to soften up only around a minute and pick soy skin out of water and place into colander
  • lightly salt each later with kosher salt
  • continue softening up soy skin until complete
  • allow water to boil off jackfruit then pour jackfruit into colander
  • press as much water out of mixture as possible
  • Season with remaining seasoning
  • then using a knife cut up and slice into smaller pieces
  • Place half the mixture onto a large square of parchment paper
  • squeeze very tight and roll into log
  • folding ends in then wrap with foil
  • NEEDS to be VERY TIGHT or it will fall apart
  • secure with butchers twine VERY TIGHT
  • Let sit in refrigerator for at least an hour
  • steam for 45 minutes to an hour
  • enjoy
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