Vietnamese Ham (Moo Yor – หมูยอ)
If you’ve ever had Vietnamese ham (called Giò Lụa in Vietnamese or หมูยอ in Thai), you know how springy, savory, and satisfying it is! The best part? You can make this at home using ingredients you can actually pronounce. No preservatives, no mystery additives. This is my way of enjoying processed meat that’s healthier, cleaner, and tastier too.
Ingredients Breakdown
- Ground pork: The main protein base. Choose one with a bit of fat for a bouncier texture.
- Garlic Powder: Or use fresh minced garlic. (Double the amount of the powder)
- Salt: Brings out the savory flavor and helps bind the meat.
- Sugar: Balances the salt and enhances that mild sweetness we love in Asian-style hams.
- Pepper: Adds a subtle warmth. I like using freshly cracked black pepper for aroma.
- Chicken or pork bouillon: Boosts umami and gives depth.
- Cornstarch: Helps firm up the texture and gives that signature “spring” when you bite it.
- Ice-cold water: Keeps the meat mixture cool and helps the proteins emulsify for a smooth, bouncy finish.
How to Make Vietnamese Ham in 5 Easy Steps
- Add ingredients: Place ground pork, garlic powder, salt, sugar, pepper, bouillon, and cornstarch into your food processor.
- Blend and add water: Gradually pour in ice-cold water while blending. Add a few ice cubes to keep it chilled as it processes.
- Process until sticky: Continue blending using high speed until the mixture looks creamy, sticky, and uniform. It takes about 2-3 minutes altogether.
- Chill: Transfer the mixture to a bowl or container and refrigerate (or freeze) at least 30 minutes to an hour.
- Wrap and steam: Wrap your ham (see the methods below) and steam for 40–50 minutes. Let it cool completely before slicing.
3 Ways to Wrap the Ham
1. Banana Leaf Method
Stack a few banana leaves, place 1–2 cups of the pork mixture in the center, roll into a cylinder, and tie with twine. I’m not an expert at wrapping, so mine look rustic, but I love the aroma and that subtle green tint from the banana leaves when it’s steamed.
2. Foil Method
Use two layers of aluminum foil, brushed or sprayed with oil. Add the pork mixture, roll it tightly, and twist both ends like candy wrappers. This is the easiest and most fail-proof way if you don’t have banana leaves.
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3. Hybrid Method (Banana Leaf + Foil)
Line the foil with a slightly smaller banana leaf, add the mixture, then roll and twist the ends. You’ll get the aroma of banana leaf with the sturdiness of foil. It is my personal favorite method.
Tip 1 : This recipe makes about 4 cups of mixture. Don’t use more than 2 cups per roll to ensure even cooking.
Tip 2: To make the banana leaves more pliable, I ran them through hot water in the sink first. Then wipe them dry. Some people back in Thailand, ran them through a little bit of flame to soften the leaves before using them for wrapping.
Ways to Enjoy Vietnamese Ham
- Glass noodle salad (Yum Woon Sen) – slice thin and toss for extra protein and texture.
- Jok (Thai congee) – cut into small cubes for a comforting breakfast bowl.
- Khao Piek or Lao Chicken Noodle Soup. Add the Vietnamese ham as an extra topping. Yummy!
- Bánh mì sandwiches – layer with pickled veggies, cilantro, and chili for that perfect bite.
- With rice – slice and serve with jasmine rice and chili sauce.
- High-protein snack – enjoy chilled slices straight from the fridge.
How to Store and Reheat
- Refrigerate: Store cooled ham in an airtight container for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: Steam or microwave for a few minutes until warm — or just slice and enjoy cold! I personally notice that it tastes even springier the next day after chilling overnight.
Vietnamese Ham (Moo Yor – หมูยอ)
Equipment
- 1 food processor
- 1 steamer
Ingredients
- 1. 5 lb ground pork
- 1 TBSP garlic powder
- 1 tsp salt
- 2 tsp sugar
- ½ TBSP black pepper (coarsely grounded)
- 1 TBSP bouillon powder (chicken or pork)
- 2 TBSP cornstarch
- 1 tsp baking powder
- 150 mL ice-cold water plus a few ice cubes
Instructions
- Step 1: Combine ingredients : Add ground pork, garlic powder, salt, sugar, pepper, bouillon, baking powder, and cornstarch to a food processor.
- Step 2: Blend with cold water : While processing, slowly add ice-cold water. Add a few ice cubes to keep it cool and help emulsify the mixture.
- Step 3: Process until sticky : Blend until the mixture turns pale, smooth, and sticky. This should take 2–3 minutes.
- Step 4: Chill : Transfer the mixture to a bowl or container and refrigerate or freeze for about 1 hour. This helps it firm up for shaping.
- Step 5: Wrap : Wrap using one of the three methods: banana leaves, foil, or hybrid. Each roll should contain no more than 2 cups of mixture. If using tin foil, make sure to brush or spray oil before adding the meat mixture. Roll into a sausage shape and twist both ends.
- Step 6 Steam: Fill 1/3 of a teamer with water and bring it to a boil. Steam wrapped rolls for 40–50 minutes on medium heat.
- Step 7: Cool and slice : Let cool completely before unwrapping. For the best texture, refrigerate overnight before slicing.
Video
@stickyricethaikitchen Healthy Processed Meat ….Vietnamese Ham (Moo Yor -หมูยอ) Ingredients . 5 lb ground pork 1 TBSP garlic powder 1 tsp salt 2 tsp sugar ½ TBSP black pepper (coarsely grounded) 1 TBSP bouillon powder (chicken or pork) 2 TBSP cornstarch 1 tsp baking powder 150 mL ice-cold water plus a few ice cubes #vietnameseham#mooyor#ham#asianrecipe#asianfoodtiktok
♬ Pieces (Solo Piano Version) – Danilo Stankovic
