Authentic Vietnamese Hue Gio Cha Recipe: A Delight for the Palate

Ingredients

1 kg of pork belly
300 grams of minced pork
200 grams of pork ear
100 grams of pork skin
4 tablespoons of fish sauce
2 tablespoons of sugar
1 tablespoon of salt
1 tablespoon of pepper
6 cloves of garlic, minced
5 banana leaves
2 meters of kitchen string

Steps and instructions

Boil the pork belly, pork ear, and pork skin for about 15 minutes, then remove them from the pot and allow to cool.
Once cooled, chop the boiled pork belly, pork ear, and pork skin into small pieces.
In a large bowl, combine the chopped pork with the minced pork.
Add the fish sauce, sugar, salt, pepper, and minced garlic to the bowl. Mix well until all ingredients are evenly combined.
Lay out the banana leaves and place a portion of the pork mixture in the center of each leaf.
Fold the banana leaves over the pork mixture, forming a tube shape. Secure each end of the tube with the kitchen string.
Steam the wrapped pork tubes over high heat for about 1 hour until fully cooked.
Let them cool before removing the banana leaves. Slice each tube into round pieces before serving.

Tools for making

Pot - A large pot for boiling the pork
Chopping Board - A sturdy surface for chopping the boiled pork
Knife - A sharp knife for chopping the pork into small pieces
Large Bowl - A spacious bowl for mixing the pork with other ingredients
Steamer - A steamer for cooking the wrapped pork tubes
Kitchen String - String used to secure the ends of the banana leaf-wrapped pork tubes

Recipe variations

Substitute pork with ground chicken or turkey for a leaner version.
Add finely chopped shrimp or crab meat to the pork mixture for a seafood twist.
Replace banana leaves with cabbage leaves or lettuce leaves for a different wrapping option.
Add grated carrots or julienned vegetables to the pork mixture for added crunch and flavor.
Experiment with different seasonings such as ginger, lemongrass, or chili flakes to customize the flavor profile.
For a vegetarian version, replace the pork with tofu or tempeh and adjust seasonings accordingly.
Try grilling or baking the wrapped pork tubes instead of steaming for a different texture.
Add chopped herbs like cilantro, mint, or Thai basil to the pork mixture for a fresh herbal twist.
Serve the sliced Gio Cha with a dipping sauce made from soy sauce, lime juice, chili, and garlic for an extra kick.
For a gluten-free option, use tamari or gluten-free soy sauce instead of fish sauce.

Recipe overview

Hue Gio Cha is a traditional Vietnamese dish that is known for its rich flavors and unique presentation. This recipe is made with a combination of pork belly, minced pork, pork ear, and pork skin, which are mixed together with a variety of seasonings including fish sauce, sugar, salt, pepper, and garlic. The pork mixture is then wrapped in banana leaves and steamed to perfection. When it's ready, the dish is traditionally served in slices, revealing a delightful and appetizing pattern of meat and spices. This Hue Gio Cha recipe might require some effort, but the result is a savory and delicious dish that's worth every minute spent on it. Enjoy the cooking process, the pleasing sight of the finished dish, and of course, the taste!

Common questions

Can I use a different type of meat instead of pork? Yes, you can substitute pork with ground chicken or beef if you prefer.
Can I skip the pork ear and pork skin? Although they add texture to the dish, you can omit them if you don't have access to them or prefer not to use them.
Can I use something else instead of banana leaves? If you can't find banana leaves, you can use aluminum foil as a substitute, but the flavor and aroma may differ slightly.
Can I prepare the filling in advance? Yes, you can prepare the filling a day in advance and refrigerate it until you're ready to wrap and steam the gio cha.
How do I know when the gio cha is fully cooked? You can check by inserting a toothpick or skewer into the center of the gio cha. If it comes out clean, it is fully cooked.
Can I freeze gio cha? Yes, gio cha can be frozen. Wrap the cooked and cooled gio cha tightly in plastic wrap and place them in an airtight container before freezing. They can be stored for up to 3 months.

Serving dishes and utensils

Steamer - A steamer is needed to steam the wrapped pork tubes until they are fully cooked.
Kitchen string - Kitchen string is used to secure the ends of the wrapped pork tubes to maintain their shape during steaming.
Chopping board - A chopping board is necessary for chopping the boiled pork belly, pork ear, and pork skin into small pieces.
Knife - A knife is required to chop the ingredients and slice the cooked pork tubes into round pieces before serving.
Large bowl - A large bowl is needed to mix the chopped pork and other ingredients together.
Pot - A pot is used to boil the pork belly, pork ear, and pork skin.
Tongs - Tongs are useful for handling the hot banana leaves during the wrapping process.

Origin stories

Hue Gio Cha, a seasoned pork roll delicacy, emanates from the historic city of Hue, once the imperial capital of Vietnam. The city is renowned for its culinary tradition of meticulously prepared dishes served to Vietnamese royalty in the past. Hue's gastronomic heritage is a blend of royal finesse and rustic simplicity, which is reflected in Hue Gio Cha. This dish was typically served during Vietnamese Lunar New Year (Tet) as a symbol of family unity, and it's customary to share this delicacy with neighbors and friends, emphasizing communal harmony. The use of banana leaves as wrappers is a nod to the resourcefulness of the people, adding a unique aroma to the dish, while the mixture of different cuts of pork epitomizes the tradition of using all parts of the animal, ensuring nothing goes to waste.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.