On the tet traditional tray of food according to Vietnamese culture, besides such traditional dishes as Chung cake, chicken meat, spring rolls, there are some other dishes like Giò. Actually, “Giò” is one of the most dainty morsels. Nowadays, when Giò has become a daily food and there are more various and attractive dishes on the tray, delicious dish of “giò” cannot be missed from tray of food… Say, Giò is not only known as a very tasty food but also an unique cultural feature of Vietnam.
Basically,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 its own particular taste but the most vital thing to make “giò” dish really attractive comes from the fragrance of banana leaves and fish sauce combined in the little piece of “giò”. Now, let’s find out more about 4 typical types of Vietnamese Giò:
- Giò xào (fried pie)
Of all the types of“giò”, fried pie is the easiest one to prepare, so families often make it themselves when Tet holiday is coming around. 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, people keep it in the refrigerator so that all the materials link tightly 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 bò (beef dumpling)
The next type of Giò that is worth mentioning here is Giò Bò (Beef dumpling). Also processed as fried pie, beef 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 beef dumpling.
- Giò lụa(pork-pie)
The most popular type of Giò in Vietnam is Giò lụa ( Pork Pie). As you know, pork is chosen to make pork-pie must be lean, delicious and fresh. It is continuously ground until the meat is fine. Nowadays, the meat is ground by machine, not by handmade ways, the process is much more quickly and this helps to save the maker’s strength.
However, the pork-pie which is made 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 be in the color of ivory-white and the surface has some small holes, surely that the pie is extremely delicious!
- Giò bì (pork and skin paste)
The last one that we would like to show you is Giò bì (pork and skin paste) which is not only attractive, tasty but also amazingly unique.
Giò bì or Pork and skin paste is a local specialty of Giò of Pho Xuoi (Hung Yen Province). It is also made from fresh pork-pie and pork skin that are sliced, and then wrapped into small ones like fingers. Pork and skin paste is delicious, with 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, tasty and crunchy which will surely make you fall in love immediately. Belive or not, let’s try it!