Giò Thủ (Vietnamese Head Cheese Sausage)
85% chuẩn vị · Vietnamese
A regional variation of Vietnamese sausage, Giò Thủ is made with pork head meat, pork skin, and wood ear mushrooms, giving it a distinct chewy and gelatinous texture. It's often seasoned with fish sauce and pepper.
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Nguyên liệu
- Pork head meat300g
- Pork skin200g
- Wood ear mushrooms50g (dried)
- Shallots2 tbsp (minced)
- Fish sauce2 tbsp
- Black pepper1 tsp
- Wateras needed
- Banana leaves4-5 large
Các bước
- 1
Soak dried wood ear mushrooms in warm water until rehydrated. Drain and chop them into small pieces.
- 2
Boil pork head meat and pork skin separately until tender. Drain and cut the pork head meat into small, bite-sized pieces. Cut the pork skin into thin strips.
- 3
In a large bowl, combine the chopped pork head meat, pork skin strips, chopped wood ear mushrooms, minced shallots, fish sauce, and black pepper. Mix well.
- 4
Prepare banana leaves as described in the traditional Giò Lụa recipe. Line a log mold with the leaves.
- 5
Pack the pork mixture tightly into the banana leaf mold, shaping it into a firm log.
- 6
Wrap the log securely with the banana leaves and then with aluminum foil.
- 7
Steam the Giò Thủ for 60-75 minutes, ensuring it is cooked through and the gelatinous components have set.
- 8
Let the sausage cool completely, then chill in the refrigerator for at least 4 hours or overnight to allow it to set fully. Slice and serve.
