On the Tet traditional tray of food according to Vietnamese culture, with traditional dishes such as Chung cake, chicken meat, spring rolls and so on, “giò” is one of the dainty morsels. Today, when “giò” almost become daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed…
There are many types of “giò” such as: giò lụa (pork-pie), giò bò (beep dumpling), giò bì (pork and skin paste), giò mỡ (lean and fat pork paste), giò xào (fried pie), etc. Each type has a particular taste but the most important thing to make “giò” dish really attractive is that the fragrance of banana leaves and fish sauce combined in the piece of “giò”.
Giò xào (fried pie)
In all kinds of “giò”, fried pie is the easiest one to prepare, so families often make it themselves when Tet is coming. The main materials are parts of pork such as: ear, nose tongue, pork cheeks and “mộc nhĩ” (cat’s ear). The materials must be subjected to premilitary treatment, boiled through hot water, sliced, mixed with spices, pepper and fried.
Giò lụa (pork-pie)
Pork is chosen to make pork-pie must be lean, delicious and fresh meat. It is continuously ground until the meat is fine. These days, the meat is ground by machine, which makes the process more quickly and helps to save the maker’s strength.
However, the pork-pie is make in the traditional way remains the delicious flavor that is different from the one ground by machine, since the makers must use more strength so they take proper care of their product. Fish sauce for making pork-pie must also be tasty and fragrant. When being cut, the pie must has the color of ivory-white and the surface has some small holes, surely that the pie is so delicious!
Giò bì (pork and skin paste)
Pork and skin paste is a local specialty of Pho Xuoi (Hung Yen Province). It is also made from uncooked pork-pie and pork skin that are sliced, then wrapped into small ones like fingers. Pork and skin paste is delicious, it means that pieces of pork skin must be white, clean, boiled, cut into small ones and mixed with uncooked pork-pie. The piece of pork and skin paste is so crispy and crunchy.