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Traditional Gio Thu (Vietnamese Head Cheese)
Rate this recipeThis traditional dish can be made ahead and enjoyed many times over.
Meals with a plate of gio thu on the side are delicious, and it's perfect for parties too.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
75 minutes
Servings
6
Level
Medium
Ingredients
Pig's ears
2 piece
Wood ear mushrooms
200 g
Pig's tongue
1 piece
Pork hock
500 g
Shallots
2 piece
Minced garlic
1 tablespoon
Implementation Steps
01
- Wash the pork hock, ears and tongue and boil for about 40 minutes, then lift them out and soak in cold water.
- Soak the wood ear mushrooms in boiling water, then cut into thin strips.
- Soak the wood ear mushrooms in boiling water, then cut into thin strips.
02
- Thinly slice the pig's ears.
- Pig's tongue: scrape it with a knife, then slice thinly.
- Thinly slice the pork hock.
- Pig's tongue: scrape it with a knife, then slice thinly.
- Thinly slice the pork hock.
03
- Heat oil in a non-stick pan.
- When the oil is hot, fry the garlic; once fragrant, add the tongue, ears and pork hock and stir-fry with the wood ear mushrooms.
- Season with a little pepper, sugar and fish sauce and stir-fry well for about 10 minutes.
- When the oil is hot, fry the garlic; once fragrant, add the tongue, ears and pork hock and stir-fry with the wood ear mushrooms.
- Season with a little pepper, sugar and fish sauce and stir-fry well for about 10 minutes.
04
- Line the bottom of a mould with a plastic bag.
- Add the gio thu mixture and press down firmly so the meat fills the mould, then seal the bag.
- Take it out of the mould; refrigerate for 2-3 hours so the gio thu sets.
- Eat it a little at a time and keep it refrigerated.
- Add the gio thu mixture and press down firmly so the meat fills the mould, then seal the bag.
- Take it out of the mould; refrigerate for 2-3 hours so the gio thu sets.
- Eat it a little at a time and keep it refrigerated.
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