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Food & Receipts

The Ultimate Guide to Preserving Your Holiday Meat: A Few Drops Go a Long Way

6 October, 2024

This traditional Vietnamese dish has gained popularity across the country, with variations of the recipe emerging in different regions. Some recipes call for the addition of pig’s tongue, while others include pork hock. Each family has its own unique way of seasoning the giò thủ, but one essential ingredient remains constant: fish sauce.

Despite these variations, the distinctive flavor of giò thủ remains intact. It boasts a delightful combination of crispy pig ears, chewy and fatty pork skin and fat, spicy pepper, savory fish sauce, and refreshing wood ear mushrooms.

In this article, Bếp Eva will share an incredibly delicious and simple recipe for making giò xào, a perfect addition to your Tết feast.

Ingredients for Giò Xào

– Pig ears: 2 pieces

– Pig tongue: 0.5 kg

– Pork cheek: 1 piece (can be substituted with pork hock)

– Dried shiitake mushrooms: 5 – 10 pieces

– Wood ear mushrooms: 200 grams (adjustable to taste)

– Seasonings: Fish sauce, salt, pepper

Guide to Choosing the Best Ingredients

* Selecting Pig Ears

– Look for pig ears with a bright, pinkish hue, as this indicates freshness.

– Press your finger onto the surface of the ear; if it bounces back with a slight indentation, it’s a good sign.

– Pig ears have a distinct smell. Avoid purchasing if there is any unusual or foul odor.

* Choosing the Best Pig Tongue

– Opt for tongues with a bright, pink color. The area near the throat should be white without any discoloration.

– Preferably, select tongues from freshly slaughtered pigs. If you detect any strange odors, it’s best not to purchase, as this could indicate spoilage.

– Avoid tongues with abnormal colors or spots on the surface.

Simple Homemade Giò Xào Recipe

Step 1: Prepare the Ingredients

Pig Ears

– Use a sharp knife to scrape off any hair remaining on the surface of the pig ears.

– Rub the ears with a mixture of lemon and salt to clean and remove any unpleasant odors.

– Note: Be sure to clean all the nooks and crannies of the ears to ensure they are safe and flavorful.

– Soak the ears in diluted lemon juice for about 10 minutes to thoroughly clean them.

Pork Cheeks

– Similar to the pig ears, scrub the pork cheeks clean and use a knife to remove any remaining dirt.

– Soak the cheeks in a mixture of salted vinegar or lemon juice for about 10 minutes.

– Remove the cheeks from the mixture and proceed to the next step.

Pig Tongue

– Place the tongue in a clean basin and add a small amount of white wine and salt.

– Scrub the surface of the tongue thoroughly to remove any dirt.

– Bring a pot of water to a boil and blanch the tongue for about 5 minutes.

– Remove the tongue from the pot and use a knife to scrape off the white layer on the surface.

– Rinse the tongue with clean water and set it aside to be used in the giò.

Dried Shiitake and Wood Ear Mushrooms

– Soak the mushrooms in hot water until they soften and expand. Cut off the stems and rinse thoroughly before slicing into thin strips.

Step 2: Boil the Pork

– Place the tongue, cheeks, and ears in a pot and add just enough water to cover the meat.

– Bring the pot to a boil and cook for about 5 minutes before turning off the heat.

– Drain the meat and rinse it thoroughly to remove any scum that may have formed during boiling.