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…
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.
After wrapping the fried pie, keep it in the refrigerator so that all the materials link together. The pie that is delicious must be wrapped carefully, raw materials must not be too dry and the dish will stir fragrance of the spices.
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 bò (beep dumpling)
Also processed as fried pie, beep dumpling is often added for more fat so that it is not too dry. When cutting a piece of beep dumpling, it is slightly pink as the color of the beef. Especially, pungency and fragrance of pepper feature the typical characteristic of beep dumpling.