This content is also available in: Vietnamese

Giò Thủ is one of the traditional snacks made around Tết, especially in northern Vietnam, to celebrate the New Year.

Ingredients :

  • 500g pig ear (1 piece)
  • 300g pork tongue (1/2 piece)
  • 400g pig nose (1 piece)
  • 50g dried jelly ear (edible Auriculariales fungus)
  • 2 tsp. crushed pepper
  • 2 tsp. seasoning
  • 2 tsp. sugar
  • 4 tbsp. fish sauce (simmer with sugar until the smell of fish sauce has gone)
  • 1 minced bulb of garlic
  • 6 bulbs of shallot (mince 3 and crush remaining 3)
  • a piece of ginger

Process :

  1. Clean pig ear, tongue, and nose with salt, quickly boil and shave off any white layer.
  2. Boil all above water with ginger and sliced shallots until just cooked, take out and let cool.
  3. Slice pig ear and nose. Dice tongue and mix with seasoninsg (milled pepper, seasoning, sugar, fish sauce, minced garlic, crushed shallot, ginger).
  4. Soak jelly ears for 30 minutes, cut off stems and shred. Fry garlic and shallots with a teaspoon of cooking oil until fragrant, then add jelly ears and season with salt and pepper.
  5. Heat your cooking pan, fry garlic and shallots with 2 tablespoons of cooking oil until fragrant. Add remaining pork and keep frying until the fat starts to melt. Add jelly ears, quickly stir then turn off stove.
  6. Shape the mixture in a mold or wrap it up in banana leaves.

After letting it cool down, then put it into refrigerator for approximately 8 hours.

Notes : Optionally add a tablespoon of Mai Que Lo cooking wine for added fragrance.