Vietnamese Head Cheese (Giò thủ)


Hubby (getting out of the shower): Okay, I confess. I have been using your facial cream. So clean!!

Me: Which one?

Hubby: The green one… exfoliant something…

Me: No problem, babe! And btw, it’s my foot scrub.

(Lesson for all hubbies out there: The sooner you confess, the better).

Vietnamese Head Cheese (Giò thủ)

500g pork head meat (ears, nose, cheek, tongue)
50g dried wood ear mushroom (soaked, thinly sliced)
2 tsp pepper powder
2 tsp salt
1 tbs canola oil
4 garlic cloves (finely minced)
6 shallots (finely minced)
1 1/2 tbs fish sauce
1 tsp whole peppers
A medium-sized container (tin cans, plastic bottle,…)
Banana leaves

  1. In a saucepan, cover pork head meat with water. Cook until soften. It may take up to 45 minutes for the ears to be fully cooked.
  2. In a large bowl, mix cooked meat + sliced wood ear mushroom + pepper powder + salt.
  3. In a nonstick skillet under medium heat, fry garlic and shallot with 1 tbs oil until fragrant.
  4. Add meat mixture.
  5. Turn the heat to low.
  6. Add fish sauce, and re-adjust if necessary.
  7. Cover and cook for another 5-10 minutes.
  8. Layer banana leaves in a medium-sized container.
  9. Fill the container with warm cooked meat mixture. Make sure it is tightly packed.
  10. Seal the top, and let it cool.
  11. When completely cool, remove head cheese with banana leaves from the container, and store in refrigerator.