Giò Thủ, or Vietnamese cold meatloaf, is a quintessential dish gracing tables during Tet, the Vietnamese Lunar New Year. This savory, flavorful loaf, a testament to generations of culinary tradition, is far more than just a simple meatloaf. Its rich, complex taste arises from a harmonious blend of ground pork, carefully selected spices, and a subtle sweetness that balances the richness. The glossy, firm exterior gives way to a tender, succulent interior, making it a truly irresistible centerpiece. It's a dish that embodies the celebratory spirit of Tet, representing prosperity and good fortune for the year ahead.
The preparation of Giò Thủ might seem daunting at first glance, but with careful attention to detail, you too can master this culinary masterpiece. This recipe breaks down the process into manageable steps, guiding you through each stage from preparing the ingredients to achieving that perfect, glistening finish. Ready to embark on a culinary journey and create your own Giò Thủ? Let's begin!
Tools Needed
- Knife
- Basin
- Pot
- Plastic wrap
- Rubber bands
- Tam stick
Ingredients
- Dragon head thigh meat: 800g
- Pork skin: 500g
- Pig ear: 300g
- Salt: 1 tbsp + 1 tsp
- White wine: 200ml
- Red salt: 1/2 tsp
- Fried garlic: 1 tbsp
- Fried shallots: 1 tbsp
- MSG: 1/2 tsp
- Sugar: 1 1/2 tbsp
- Pepper: 1/2 tsp + 1 tbsp (whole pepper, roasted)
- Fish sauce: 1 tbsp
- Wood ear mushrooms: 100g (soaked)
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Clean and prepare the pork skin and pig ears. Remove hair and fishy smell by scrubbing with salt and white wine. Rinse thoroughly.
- Boil pork skin and pig's feet for 50 minutes until soft.
- Cut the dragon head thigh meat into pieces.
- Skim off foam while boiling the pork skin and pig's feet.
- Cool the boiled pork skin and pig ears in cold water for easier cutting.
- Cut the pork skin and pig ears into desired sizes.
Step 2. Marinate and Cook the Meat
- Marinate the meat, pork skin, and pig ears with all the spices.
- Stir-fry the marinated mixture over medium heat for 20 minutes until cooked through and sticky.
- Add 70ml of filtered water during stir-frying.
Step 3. Shape and Wrap the Giò Thủ
- Prepare the plastic wrap and roll the meat mixture tightly. Use a Tam stick to remove air pockets and secure the ends with rubber bands.
- Wrap the roll tightly with multiple layers of plastic wrap and secure with many rubber bands.
Step 4. Chill and Set
- Refrigerate overnight.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using dragon head thigh meat gives a beautiful red color to the dish.
- Roasted whole pepper enhances the flavor.
- Adjust the amount of salt to your preference.
- Fried garlic and shallots add fragrance and prevent spoilage.
- The tighter you wrap the meatloaf, the softer it will be.
Nutrition
- N/A
FAQs
1. Can I make Giò Thủ ahead of time?
Absolutely! Giò Thủ is best made a day or two in advance to allow the flavors to meld and the loaf to firm up. Store it in the refrigerator.
2. What can I substitute for the pork?
While pork is traditional, you can experiment with a combination of pork and ground chicken or turkey for a leaner version. The flavor will be slightly different, but still delicious.
3. My Giò Thủ cracked during steaming. What went wrong?
This often happens if the mixture is too dry or if you haven't properly sealed the loaf. Ensure you've added enough water/broth and tightly wrapped the loaf in banana leaves or plastic wrap.
Making Giò Thủ is a rewarding experience, connecting you to Vietnamese culinary heritage and the spirit of Tet. This delicious cold meatloaf, a symbol of prosperity and good fortune, is sure to impress your family and friends. Enjoy the fruits of your labor and savor the rich flavors of this traditional festive treat!