Giò chả, or Vietnamese cold-cut ham, is a culinary masterpiece, a festive staple gracing tables during Tet, the Vietnamese Lunar New Year. Its rich, savory flavor and satisfying texture make it a beloved dish, enjoyed as a standalone appetizer or incorporated into various celebratory meals. This iconic sausage boasts a complex flavor profile, a result of a harmonious blend of pork, fat, and meticulously chosen spices. The process, though seemingly intricate, is surprisingly rewarding for the home cook. Mastering the art of making giò chả allows you to create a truly personalized and authentic experience, far surpassing store-bought versions.
This recipe will guide you through each step, ensuring your homemade giò chả is perfectly balanced in taste and texture, capturing the essence of Vietnamese tradition. From preparing the ingredients to achieving that signature, glistening finish, we'll provide clear instructions and helpful tips to guarantee success. Ready to embark on this culinary adventure and create your own delicious batch of Giò Chả? Let's begin!
Tools Needed
- Steamer
- Bowl
- Knife
- Gloves
- Mold (optional)
Ingredients
- Raw Ham: 400g
- Rat Meat: 400g
- Pork Skin: 400g
- Garlic: 6 bunches
- Onions: 7
- Shallots: 4 bulbs
- Ground Pepper: 1/2 teaspoon
- Sugar: 1/2 teaspoon + 3 teaspoons
- Red Salt (or Pink Salt): 1 spoon
- Green Pressure Tubes: 2
- Black Pepper or Peppercorns: 1 spoonful
- MSG: 1 teaspoon
- Fish Sauce: 2 teaspoons
- Tapioca Starch: 1 tablespoon
- Lemon
- Salt
- Banana Leaves
Step-by-Step Instructions
Step 1. Prepare and Marinate the Meat
- Wash and clean the pork skin with lemon and salt. Wash the rat meat and garlic.
- Boil four shallots to remove odor. Chop the remaining three shallots with garlic.
- Cut the ham and rat meat into small, even pieces to ensure proper adhesion during steaming.
- In a bowl, combine the cut meat, half of the minced garlic and onion, ground pepper, sugar, red salt, green pressure tubes. Mix well and marinate for 20 minutes.
- Boil the pork skin with shallots for 20 minutes, then wash and clean it again. Remove the white layer of fat using a knife. Cut the pork skin into short, even pieces.
Step 2. Combine Ingredients and Prepare for Steaming
- Add the marinated meat, pork skin, remaining minced garlic and onion, black pepper or peppercorns, sugar, MSG, fish sauce, and tapioca starch to a bowl. Mix well, ensuring even distribution of spices.
- Line the mold with banana leaves. Add the meat mixture and pack it firmly.
Step 3. Steam and Cool
- Steam the ham for 1 hour (40 minutes with the mold and banana leaves, then an additional 20 minutes).
- After steaming, let the ham cool down. Then, refrigerate for 6-7 hours.
Step 4. Serve
- Remove the ham from the mold and cut into slices to serve.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use a mold and banana leaves for easier shaping and steaming.
- Refrigerate the finished ham for several hours to allow it to firm up.
- Serve with salt, pepper, or fish sauce as desired.
Nutrition
- Calories: approximately 2400-2800
- Fat: 180-220g
- Carbs: 20-30g
- Protein: 150-180g
FAQs
1. Can I substitute the pork with other meats?
While traditionally pork is used, substituting with other meats like chicken or turkey might alter the taste and texture significantly. It's best to stick with pork for the authentic Giò Chả experience.
2. How can I ensure my Giò Chả is crispy?
Achieving crispiness depends on several factors: Properly draining the mixture before steaming, using a good amount of fat in the mixture, and ensuring sufficient steaming time to render the fat are key.
3. How long can I store homemade Giò Chả?
Store your cooled Giò Chả in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Remember to wrap it tightly to maintain freshness.
Making your own Giò Chả is a rewarding experience, bringing the authentic taste of Tet to your table. This recipe allows you to control the ingredients and create a truly special treat for your family and friends. Enjoy the delicious results of your hard work, and Chúc mừng năm mới! (Happy New Year!)