Recipe Detail

Vietnamese head cheese

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Number of Servings:


  1. 4 - pig ears
  2. 1 - pig nose
  3. 50 grams - wood ear mushroom
  4. 1 - onion
  5. 2 tablespoons - whole black peppercorrns
  6. - Seasoning, fish sauce, pepper, salt


Step 1:
Wash pig ears and pig nose with salt, shave off all the hair and then boil them

Step 2:
Wash wood ear mushroom, cut the root and soak in boiled water in about 3 or 5 minutes to make them mushroom bloom, then take them out and slice slightly.
After cooling ears and nose, slice them slightly.

Step 3:
Fry whole black peppercorns, then take it out and set aside.
Add a little oil into the pot, turn down the stove, put ears and nose in and stir-fry briefly
Add spices and fried pepper. Stir-fry until meat absorbs spices, then add wood ear mushroom and stir in about 5 minutes and turn off the stove.

Step 4:
Put ingredients into the mould, stuff firmly. If it is possible, put something heavy above to press Vietnamese head cheese. You can cool Vietnamese head cheese in the cool compartment of your refrigerator in a couple of hours to have a beautiful cylinder.


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