Minced Meat Rolls (Giò Chả)

On the Tet Traditional Tray of food according to Vietnamese Culture, with traditional dishes such as Chung Cake (Banh Chung), Chicken Meat, Spring Rolls and so on, Minced Meat Rolls (Giò Chả) is one of the Traditional Vietnamese Food. There are many types of Vietnamese Minced Pork Rolls such as: pork-pie, beep dumpling, pork and skin paste, lean and fat pork paste, fried pie. Each type has a particular taste but the most important thing to make Vietnamese Minced Pork Roll dishes really attractive is that the fragrance of banana leaves and fish sauce combined in the piece of Vietnamese dainty morsel in spring.
 

 

Fried Pie (Giò xào):

In all kinds of Vietnamese Minced Meat Roll (Giò Chả), 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 cat’s ear mushroom (Mộc Nhĩ). The materials must be subjected to preliminary 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.

Beep Dumpling (Chả bò):

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. This Traditional Vietnamese Food is more welcomed in Northern area.

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