Ingredients for the Delicious “Giả Cầy” Dish
– 800 gr pork knuckles
– 500 gr pork shank meat
– 1 piece of galangal
– 1 piece of fresh turmeric
Spices: Shrimp paste, salt, fermented rice, bean paste, MSG
– Herbs: Vietnamese coriander, spring onions
– Served with tangled vermicelli and fried tofu
Delicious “Giả Cầy” Dish
How to Make the Tasty “Giả Cầy”
Step 1: Prepare the Ingredients
Firstly, to achieve the beautiful color and distinctive smoky aroma of the pork knuckles, people in Hanoi used to be quite meticulous. They would use straw or sugarcane residue to scorch or grill the knuckles until they turn dark brown. Then, scrape off the ash, rub some salt, and rinse. Finally, cut into bite-sized pieces.
For the galangal, choose one that is neither too old nor too young for the best aroma and color. Clean the galangal, cut into slices, and pound it. Do the same for the turmeric. Strain the fermented rice through a sieve to make it smooth. Wash the herbs. The main flavoring agents are salt and shrimp paste. Some people also add bean paste for an old-fashioned taste.
Step 2: Marinate the Pork Knuckles
For the pork shank meat, mix it with the pounded galangal and turmeric, 3 tablespoons of strained fermented rice, 2 tablespoons of shrimp paste, 1 tablespoon of salt, and 1 tablespoon of bean paste. Stir well and marinate for a minimum of 1 hour to absorb the flavors. In winter, if you have the time, marinate it for half a day for more tender and tasty meat. In summer, wrap it in plastic wrap and keep it in the cool compartment of the refrigerator.
How to Make “Giả Cầy”
Step 3: Cook the “Giả Cầy”
The delicious and authentic “Giả Cầy” dish requires cooking with ‘two fires’. Note that in the first fire, you should stir-fry the marinated pork knuckles and shank meat until they change color. Then, add water just enough to cover the meat. When the water boils, skim off the foam, reduce the heat, and simmer for 25-30 minutes before turning off the heat. Before serving, cook for another 8-10 minutes depending on your preference for tender or chewy meat. When it’s almost ready, the “Giả Cầy” broth should be thick and glossy. Adjust seasoning to taste, adding MSG if your family uses it. Finally, throw in the spring onions and Vietnamese coriander, and it’s ready to be served hot.
Step 4: Finishing Touches
Each piece of “Giả Cầy” has an attractive golden-brown color. When eating, the outside is crispy, and the inside is soft, with a thick and glossy broth that is fragrant with shrimp paste and galangal. This dish is perfect for enjoying with vermicelli or white rice, especially during the winter.
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