Vietnamese Head Cheese
Vietnamese head cheese is a favorite food of many people because it is crispy but not hard, fat but not greasy. It tastes surpisingly delicious and smells good with mushrooms and peppers. It is one of the most iconic dishes on Tet Holiday in the north of Vietnam. Vietnamese head cheese is a delicious dish of Tet in North Vietnam. In Vietnamese, its name is "Giò Thủ". “Giò” is a meat pie and often called with “Chả”. “Thủ” here means the head of the pig. “Giò Thủ” is known as Vietnamese head cheese in foreign countries although it is not made out of cheese but from the various parts of a pig. The way to make Vietnamese head cheese is not as simple as daily dishes. There are many steps and the most important one is “Giò” stir-frying stage. Therefore, it is necessary to be careful and skilful to have the most delicious Vietnamese head cheese. For those who are interested in this food, the following content is the secret to make Vietnamese head cheese.
Vietnamese head cheese
Ingredients needed for this dish: Ingredients - Pig ears: 150g - Pork meat: 200g - Pig snout: 150g - Pig tongues: 200g - Garlic and shallot juice: 2 tablespoons - Peppercorn powder: 1 tablespoon - Banana leaves: 1 kg - Bamboo strings, plastic bag - Seasoning, salt, pepper, fish sauce, soy sauce
Step 1: Preliminary - Shave hair and clean pig ears and snout, and then rinse and drain. - Wash tongue pigs with water, dip them in boiled water for a while, and then scrape the white membrane around the tongue. - Dip mushrooms into the water; after that cut into 3cm cubes. Mix with tablespoon garlic and shallot juice, ¼ tablespoon peppercorn powder, and 1/3 tablespoon seasoning. - Wash pork meat with water and then drain.
Pig ears are being cut.
Step 2: Processing - Put all kinds of meat into the water and boil 80-85% and then take out and soak in cold water immediately. After that, take out to drain and then cut them into thin and large pieces. - Heat the oil in a pan and stir-fry the meat, put 1/2 tablespoon salt, 1 tablespoon garlic and shallot juice, 2 tablespoons pepper, 1 tablespoon fish sauce, 1 tablespoon crushed pepper and 1 tablespoon seasoning. Next, stir-fry the meat again and then put the mushrooms into the meat and stir until they are ripe, then turn off the heat. - Arrange banana leaves on the tray. Put the meat into a plastic bag, then use bamboo strings to wrap up and tie securely. Let it cool and put it into a refrigerator.
Vietnamese Head Cheese
Step 3: How to use - Cut the Vietnamese head cheese into 1cm thick pies and cut into pieces, dip in soy sauce and sliced peppers. Serve with rice.
Hint: You should choose white meat for a better color. Do not overcook the meat because the meat will not be brittle. With the way to make delicious head cheese above, you can make it by yourself to enjoy it.