Head cheese, or giò thủ as it's known in Vietnamese, is a traditional celebratory dish, particularly prominent during Tet. This recipe offers a modern twist on the classic, incorporating fresh ingredients and streamlined techniques for a delectable result that's both impressive and surprisingly easy to make. Forget the overly complicated versions of the past; this new style head cheese boasts a cleaner, brighter flavor profile, perfectly balancing savory and subtly sweet notes. We've simplified the process while preserving the rich textures and satisfying mouthfeel that make giò thủ a beloved culinary tradition.
This updated recipe utilizes readily available ingredients and clear instructions, making it accessible even to novice cooks. You'll be amazed at how simple it is to create this elegant dish, perfect for sharing with family and friends during Tet or any special occasion. Ready to transform your Tet celebrations? Let's dive into the step-by-step instructions to create your own stunning New Style Head Cheese!
Tools Needed
- Pot
- Aluminum molds or glass container
- Strong food net
- Heavy object for pressing
- Plastic bottle (e.g., Coca-Cola bottle)
- Knife
Ingredients
- Pig ears: 1 kg (without 2 ears)
- Pig nose: 1
- Salt: 8g (2 tsp)
- Wine: 2 tbsp
- Onion: 1
- Cardamom pods: 2
- Bay leaves: 2
- MSG: 1/2 tsp (optional)
- Pepper: 1 tsp
- Five-spice powder: null
- Asian pepper: 1 tbsp
- Water: 1 liter
Step-by-Step Instructions
Step 1. Prepare and Cook the Meat
- Thoroughly wash pig ears and nose with salt and spices. Soak in diluted salt water with a little wine for 10-15 minutes.
- In a pot, combine pig ears, pig nose, onion, cardamom pods, bay leaves, salt, wine, and water. Bring to a boil.
- Cook until soft, about 40 minutes, turning occasionally to ensure even cooking. Cover the pot to speed up cooking.
- Once soft, remove from heat. Add MSG (optional), pepper, salt, five-spice powder, Asian pepper.
Step 2. Slice, Season, and Pack
- Cut the pig ears and nose into thin slices.
- Mix the sliced meat with the spices.
- Prepare molds. You can use square aluminum molds, glass containers, or even a plastic bottle.
- Pack the meat mixture tightly into the molds. Use a strong food net and a heavy object to press down firmly.
Step 3. Chill and Set
- Refrigerate for 3-5 hours to set.
Step 4. Serve
- Remove from molds and slice. Serve with salt and pepper, fish sauce, chili, or other preferred dipping sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If you don't have wine, you can substitute with five-spice wine.
- The cooking time may vary depending on the size of the pig ears and nose. Check for softness by inserting a chopstick; it should go in easily.
- For longer storage, keep the head cheese refrigerated for up to a month.
Nutrition
- N/A
FAQs
1. Can I use different types of meat in this New Style Head Cheese recipe?
While the recipe uses a specific combination, you can experiment! Pork belly is key for richness, but you could add small amounts of other lean meats like chicken or pork shoulder for variety. Just be sure to adjust cooking times accordingly.
2. How long can I store the Head Cheese after making it?
Properly refrigerated in an airtight container, your New Style Head Cheese will keep for 3-4 days. For longer storage, consider freezing it for up to 2 months.
With this new style Head Cheese recipe, you've mastered a classic, elevated it for modern tastes, and created a truly memorable dish for your Tet celebrations. Impress your family and friends with this delicious and surprisingly easy-to-make giò thủ. Happy Tet!