{"id":27414,"title":"Ch\u1ea3 Hu\u1ebf – Vietnamese Garlic Ham","modified":"2025-02-06T10:30:27+01:00","plain":"A traditional Vietnamese charcuterie recipe perfect for banh mi or banh cuon\n\n\n\nHello everyone! Today we're back with a charcuterie recipe that's very, very popular in Vietnam. If you're a fan of nem chua, then you should like this one.   \n\n\n\nYou can use it in your Vietnamese banh mi sandwiches, in banh cuon style dishes, or even in soups like the famous B\u00fan b\u00f2 Hu\u1ebf!\n\n\n\nThe famous banh mi, a vessel for an infinite number of fillings\n\n\n\nWhat is Ch\u1ea3 Hu\u1ebf? \n\n\n\nThis food is part of the Vietnamese cuisine category Ch\u1ea3, which refers to all these steamed wrapped meats such as ch\u1ea3 l\u1ee5a that you surely know. Like the Vietnamese omelette too. \n\n\n\nBut be careful, there's a nuance and I must be thorough. If you're in North Vietnam, Ch\u1ea3 will refer to fried meat. For example, Ch\u1ea3 b\u00f2 will be fried beef. They make a distinction by using Gi\u00f2 to designate steam cooking. This famous Vietnamese pork p\u00e2t\u00e9 will therefore be called Gi\u00f2 l\u1ee5a.    \n\n\n\nThe delicious banh cuon\n\n\n\nBut what about Ch\u1ea3 Hu\u1ebf in all this?\n\n\n\nIt's a southern shortened way of saying \"Steamed pork in the style of Hu\u1ebf city\". The complete technical name should be Ch\u1ea3 l\u1ee5a Hu\u1ebf, and if we're in the north, Gi\u00f2 Hu\u1ebf or Gi\u00f2 l\u1ee5a Hu\u1ebf.  \n\n\n\nThe major difference with Ch\u1ea3 l\u1ee5a is the presence of almost whole peppercorns and lots of garlic, otherwise they are essentially identical and interchangeable in your recipes. It will depend on whether you like garlic or not \n\n\n\nThe main ingredients of Ch\u1ea3 Hu\u1ebf\n\n\n\n\n\n\n\nPork: Use standard ground pork, lean in this case (10% fat) you can alternatively use raw Vietnamese pork paste gi\u00f2 s\u1ed1ng. It's very important to mix the ground meat until it's really a paste and not just mixed ground meat. \n\n\n\nThe fish sauce: Essential seasoning that gives a traditional taste, I recommend the Ph\u00fa Qu\u1ed1c brand but you can use any kind.\n\n\n\nGarlic: Yes, there's a lot. No, it's not optional. \n\n\n\n\n\n\tCh\u1ea3 Hu\u1ebf - Vietnamese Garlic Ham\n\t\t\n\t\tA traditional Vietnamese charcuterie recipe perfect for banh mi or banh cuon\t\n\t\n\t\tButcher's twine, for tyingsteamer basket\t\n\t\n\t\t1 kg ground pork (where to buy raw Vietnamese pork paste gi\u00f2 s\u1ed1ng)1 tablespoon of black peppercorns (coarsely crushed)1 tablespoon of white peppercorns (coarsely crushed)2 garlic heads (finely chopped)1 tablespoon of sugar1 teaspoon of fish sauce24 leaves banana leaf (10 x 15 cm, see notes)\t\n\t\n\t\tPrepare the steamerMix all ingredients in a bowl until well incorporated. You really need to obtain a paste, so you have to be thorough! You can use a blender for example. But in this case, add the pepper after obtaining the paste  Take 1 teaspoon of the mixture and heat it in the microwave for about 30 seconds to adjust the seasoning to tasteAdd more garlic and\/or peppercorns if you want a spicier flavorPlace about 1 heaping tablespoon of the mixture at one end of the banana leafFold the sides and roll the pork mixture in the leafSeal with twineSteam for 10 minutes, or until thoroughly cookedEnjoy immediately or at room temperature\t\n\t\n\t\tBanana leaves are not essential. It's traditional and adds a little flavor, certainly, but you can easily get a 95% similar taste by steaming it in any other wrapper. Rice paper or Chinese cabbage leaves, for example  \nKeeps for one week in the fridge, and freezes very well\n\t\n\t\n\t\tCharcuterie, Main courseVietnamesePorc, Sauce poisson\t\n\n\n\n\n\nCulinary sources\n\n\n\nI used the recipe from the English-language blog \"The Ravenous Couple\" as a base","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27414"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27414\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26707"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}