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Giò Thủ is one of the traditional snacks made around Tết, especially in northern Vietnam, to celebrate the New Year.
- 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
- Clean pig ear, tongue, and nose with salt, quickly boil and shave off any white layer.
- Boil all above water with ginger and sliced shallots until just cooked, take out and let cool.
- Slice pig ear and nose. Dice tongue and mix with seasoninsg (milled pepper, seasoning, sugar, fish sauce, minced garlic, crushed shallot, ginger).
- 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.
- 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.
- 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.