Vietnamese Cold Ham (Gio Lanh): A Festive Recipe

Updated at: 08/06/2025

Giò Lạnh, or Vietnamese cold ham, is a culinary masterpiece, a festive centerpiece gracing countless Vietnamese tables during Tet and special occasions. This savory, subtly sweet, and intensely flavorful meatloaf is a testament to Vietnamese culinary artistry, a complex yet rewarding dish that showcases the perfect balance of textures and tastes. The rich, aromatic blend of pork, spices, and sometimes even quail eggs, creates a mouthwatering experience that transcends a simple appetizer; it's a celebration in every bite. Its preparation is a time-honored tradition, passed down through generations.

The unique process of creating Giò Lạnh requires patience and precision, but the results are undeniably worth the effort. From the meticulous preparation of the ingredients to the careful steaming and chilling, each step contributes to the final product's exquisite flavor and satisfying texture. Ready to embark on this culinary adventure and create your own delectable Giò Lạnh? Let's dive into the detailed step-by-step instructions.

Tools Needed

  • pot
  • chopping board
  • knife
  • bowls
  • cooking gloves
  • frying pan
  • basin
  • baskets
  • plastic wrap
  • toothpicks
  • elastic bands

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Ingredients

  • Boil pig skin and ears in warm water, skimming foam to keep them white and clean. Don't cover the lid to prevent them from becoming too soft.
  • Once soft, remove, wash thoroughly with water immediately to maintain color and crispiness.
  • Cut the thigh meat into thick pieces (about two finger joints thick). Do not boil the meat; this preserves its sweetness.
  • Marinate the meat with seasoning powder, fish sauce, sugar, salt, and pepper. Mix well and let it sit.
Boil pig skin and ears in warm water, skimming foam to keep them white and clean. Don't cover the lid to prevent them from becoming too soft.Once soft, remove, wash thoroughly with water immediately to maintain color and crispiness.Cut the thigh meat into thick pieces (about two finger joints thick). Do not boil the meat; this preserves its sweetness.Marinate the meat with seasoning powder, fish sauce, sugar, salt, and pepper. Mix well and let it sit.
Prepare the Ingredients
  • Thinly slice the pork skin and pig ears after removing excess fat. Tilt the knife downwards for thinner slices.
  • Mix thinly sliced pig skin and ears with tapioca starch, then rinse thoroughly (5-7 times) until white and clear. This helps preserve and enhance crispiness.
Thinly slice the pork skin and pig ears after removing excess fat. Tilt the knife downwards for thinner slices.Mix thinly sliced pig skin and ears with tapioca starch, then rinse thoroughly (5-7 times) until white and clear. This helps preserve and enhance crispiness.
Prepare the Ingredients

Step 2. Cook and Season the Meat Mixture

  • Combine the marinated meat, sliced pig skin and ears. Mix well to distribute the spices.
  • Heat cooking oil in a pan. Sauté minced garlic until fragrant.
  • Stir-fry the meat mixture over medium heat until the meat is cooked through and the pig skin and ears are resinous. Add 2 tablespoons of water (or coconut water) near the end.
  • Add sliced Chinese sausages and continue to stir-fry until the mixture is fragrant and slightly sticky. Remove from heat.
Combine the marinated meat, sliced pig skin and ears. Mix well to distribute the spices.Heat cooking oil in a pan. Sauté minced garlic until fragrant.Stir-fry the meat mixture over medium heat until the meat is cooked through and the pig skin and ears are resinous. Add 2 tablespoons of water (or coconut water) near the end.Add sliced Chinese sausages and continue to stir-fry until the mixture is fragrant and slightly sticky. Remove from heat.
Cook and Season the Meat Mixture
  • Add the remaining sautéed garlic and pepper.
Add the remaining sautéed garlic and pepper.
Cook and Season the Meat Mixture

Step 3. Cool and Wrap for Setting

  • Let the mixture cool slightly.
  • Wrap the cold ham in plastic wrap, using meatball powder to help seal it. Secure tightly with elastic bands.
Let the mixture cool slightly. Wrap the cold ham in plastic wrap, using meatball powder to help seal it. Secure tightly with elastic bands.
Cool and Wrap for Setting

Step 4. Chill and Serve

  • Refrigerate for at least 5 hours, or until firm.
Refrigerate for at least 5 hours, or until firm.
Chill and Serve

Read more: Quick & Easy Dry Chicken Noodle Pho Recipe

Tips

  • Use good quality fish sauce for best flavor.
  • Don't add too much sugar to prevent the cold ham from souring quickly.
  • Tapioca starch is used instead of alum to whiten and preserve the ham, promoting better health.
  • Sauté garlic separately before adding it to the stir-fry to prevent the cold ham from souring quickly.

Nutrition

  • N/A

FAQs

1. Can I make Giò Lạnh without a steamer?

While a steamer gives the best results, you can try a slow cooker or even a tightly covered pot on low heat. Just be sure to monitor the cooking process closely.

2. How long does Giò Lạnh last?

Properly stored in the refrigerator, Giò Lạnh can last for 3-5 days. Ensure it's completely cooled before refrigerating.

3. What can I substitute for certain ingredients if I don't have them?

Some substitutions are possible, but they might slightly alter the flavor. For example, you can use ground pork instead of minced pork, but the texture may differ. Check the recipe for specific suggestions and alternatives.


Making Giò Lạnh is a rewarding experience, a journey into Vietnamese culinary tradition that culminates in a truly special dish. This festive treat, perfect for celebrations or simply a delightful meal, will impress your family and friends with its unique flavor and beautiful presentation. So gather your ingredients and embark on this delicious adventure!