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Vietnamese Ham

Vietnamese Ham (Moo Yor - หมูยอ)

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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.
Course Main Course, Side Dish, Snack
Cuisine asian, Vietnamese Inspire
Keyword gio lua, moo yor, vietnamese ham, หมูยอ
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 cups
Author Mary Thatcher

Equipment

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 steamer 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

Notes

Note 1 :
I sincerely thank you for visiting my blog and I appreciate you checking out my passion - recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.
Note 2: The ham is more springy if you leave them in the fridge overnight and slice them the next day.
Note 3: If using tin foil as a wrapper, make sure to spray or brush the foil with oil before adding the pork mixture.
Note 4 : If using banana leaves as a wrapper, wash the leave with hot water to make them a little wilt and more pliable. Pat them dry and stack 3-4 layers before adding the pork on to the wrapper. 
Note 5: There are many variation of this ham. Some people in Thailand even add seaweed into the mixture too. Yum! This recipe is the basic kind :D

Nutrition

Serving: 0.5cup