Giò

Giò is a Vietnamese cold cut that combines minced meats and spices, often steamed in banana leaves.

Truc Tran (Kris)

By Truc Tran (Kris)

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
  • Traditional
Home » Dishes A-Z » Giò

Fact: Giò is integral to the Vietnamese Lunar New Year.

Flag of Vietnam#61 in Vietnam

Basic Information

Giò: Basic Information

Pronunciation

zhee-oh

Alternative Name(s)

Chả

Dish Type

Charcuterie and cheese boards

Course

Main Course, Appetizer

Mealtime

Anytime
Origin and Region

Giò: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Vietnam Map
A Deep Dive

Popular Giò Variations

Gio Thu

Giò Thủ

Gio Bi

Giò Bì

Gio Bo

Giò Bò

Gio Me

Giò Me

Gio Hoa

Giò Hoa

Gio Ngua

Giò Ngựa

Gio Tai

Giò Tai

Ingredients and Preparation

Giò: Ingredients and Preparation

Main Ingredients

Pork or beef or horse or veal

Main Cooking Method

Boiling or steaming

Preparation Process

Mix minced meat with seasonings, wrapped in banana leaves, then boiled or steamed
A Deep Dive

Giò: A Deep Dive

Cultural Significance

A popular food in Vietnam, especially during festivals and celebrations like Tết (Lunar New Year)

Taste

Savory

Texture

Slightly firm

Aroma

Mild

Color

Varies based on variants

Serving Style

Often sliced and served as part of a meal or platter

Serving Temperature

At room temperature or slightly chilled

Accompaniment

Pickles, vegetables, herbs, or dipping sauces

Occasions

New Year, festivals

Seasons

Year-round

Special Diets

Gluten-free

Calories

Varies based on variants

Popularity

Vietnam

Popular Similar Dishes

  1. Chinese Sausage
  2. Mortadella
  3. Kielbasa

Popular Dining Area

Street vendors, restaurants, eateries, and households in Vietnam

Giò is a term for Vietnamese cold cut typically made from finely minced meat (normally pork, beef, chicken, etc.) mixed with other ingredients (like seasonings, fish sauce, etc.), then tightly wrapped in banana leaves and steamed or boiled.

Gio Infographic

Giò is a popular food across Vietnam, from the North to the South, and based on region, giò variations are also abundant.

Plus, it is also a traditional food during the Tết holiday (Vietnamese Lunar New Year) and other festive feasts.

You’ll be surprised how diverse giò varieties are and how to serve it with other Vietnamese dishes.

What’s more? There are also upsides and downsides that you need to know before eating it. And don’t skip the FAQs part and similar foods of giò for a comprehensive understanding of this delicious food of Vietnam.

Key Points

  • Giò is made from finely minced meat (pork, beef, chicken) with seasonings, and fish sauce, wrapped in banana leaves.
  • Giò is normally steamed or boiled.
  • It is widely enjoyed across Vietnam with multiple regional variations.
  • Giò is versatile in Vietnamese culinary recipes.

What Are Variations of Giò?

Giò comes in various styles made from different components. Each style is unique and tasty in its own way. Here are eight common varieties of giò.

Gio Bi

Giò Bì

Is a Hung Yen specialty (Northern Vietnam)
Includes lean pork and pig skin

Gio Bo

Giò Bò

Made from beef tenderloin and pork fat

Gio Me

Giò Me

Is a Nghe An specialty (in North-Central Vietnam)
Made from veal, and chicken eggs

Gio Hoa

Giò Hoa

Includes Vietnamese pork paste mixed with scrambled eggs, displaying yellow egg patterns.

Gio Ngua

Giò Ngựa

Made from lean horse meat and pork fat
Popular in Bac Giang (Northern Vietnam)

Gio Tai

Giò Tai

Include thinly sliced pork ears mixed with pork paste.

Gio Thu

Giò Thủ

Includes pork head parts, stir-fried with wood ear mushrooms, wrapped, and pressed in leaves.

Cha Lua

Chả Lụa

Known as giò lụa in Northern and chả lụa in Southern part. Made from finely ground pork tenderloin, fish sauce, and wrapped in banana leaves before boiling.

Next, keep reading to see what pluses and drawbacks of this Vietnamese cold cut.

Pros and Cons of Eating Giò

The following table will show you some advantages and disadvantages of consuming giò.

Pros

  • Versatile Dish: It can be used in various dishes, from sandwiches to noodle soups.
  • Gluten-Free: Most traditional giò recipes are gluten-free
  • Rich in Protein: Giò, as made from meat, is a good source of protein.

Cons

  • High in Fat: Some versions, especially those with added pork fat, can be high in saturated fats.
  • Preservatives: Commercially produced giò may contain preservatives and additives.

Besides these good and bad sides, there are other queries that many people want to know about giò.

Giò FAQs

While traditional giò is meat-based, some chefs create vegetarian versions using tofu or other plant-based proteins.

Yes, giò can be made at home, though it requires specific ingredients and preparation methods. Giò lụa (aka chả lụa) is one of the simpler types to start with.

It’s best kept in the refrigerator and consumed within a few days.

Giò is available at Vietnamese markets, Asian specialty stores, and some online retailers specializing in Asian cuisine.

Giò is an essential ingredient in bánh mì (Vietnamese sandwich), or it can be added to noodle dishes like bún riêu, bún mọc, and more.

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Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)
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Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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