Cha lua is like Vietnamese luncheon meat. I used to buy loaves from Viet markets back in New Orleans and cut it up for instant noodles, frying, griddling for breakfast, sliced for sandwiches (banh mi specifically, but anything else as well... griddled and put on white bread with mayonnaise, mustard, hot sauce, and pickles and a fried egg is awesome late at night). I never really thought about making it until recently. In it's basic sense it's pretty easy. There's a good recipe on Ravenous Couple that gives a good texture and serves as a neutral flavor base to build upon.
It's a mousseline paste-like mixture of pork seasoned with fish sauce and sugar combined with a water/tapioca starch/single-acting baking powder slurry. Traditionally rolled in banana leaf, but plastic wrap is good if you're not married to tradition. Steam and done.
The texture is soft and spongey without being rubbery. Maybe I'm easily hooked because my wife keeps a steady supply of fish and shrimp cakes or balls rotating through our fridge, but the texture is up there for me. This piece was deep fried which gave it a papery crispness on the edges probably from the tapioca element.
There is a lot of room to play on flavors, textures, and mouthfeel (adding fatty rich elements definitely) here. Even simply smoking one whole would be damn good and it would be interesting to see the outer texture afterwards.