Well chef Tuan it’s time to make goi thu again this time I’m going for the spicy version, but I might make a regular loaf just because ( I love it !) did you make a vid on making and baking Banh mi for the sandwich? 🤔
Up Date ; I’ve made this a couple of times now , it’s so good , plus I’m lucky enough that the local viet sandwich shop makes these Banh mi goi thu sandwich’s , just in case I get a craving, 👍🏼
You can use pork butt r pork shoulder. Basically anything w the skin and bones because you need the natural gelatin. Then after your meat is cooked to tender, remove the meat amd reduce the cooking liquid to half. Then you'll be ready to for the head cheese.
So if you can’t get a pigs head , pork hocks or shanks are ok , or can I substitute and use pork shoulder with skin maybe some pork tongue and add , agar agar, to the broth to stiffen it up , ? 🤔. 7/4/21. 🇺🇸💥
Yes that's OK. I wouldn't use agar. Use trotters for the most collegen. And at the end, reduce your liquid by at least half before using to set your headcheese.
@@cheftuan , will try it with pigs feet , after watching your video I got to wondering if you could make a pho flavored terrine ? Or chicken , or shrimp and crab 🦀? 🤔
Absolutely! Flavor the liquid any way you want. As for the seafood, obviously cook them separately and then fold them into the mixture and aspic. As yo not overcook them.
Only if you vacuum seal it w a food saver or something similar. But when defrosting, you have to do it in the fridge otherwise the natural gelatin will melt and it'll all fall apart.
Thanks for the video, chef. I have a question. If I wanted to do a smoked head cheese, would smoking the head come before or after the boil? Is the boil necessary? Thanks in advance.
I would boil the meat to get the gelatin and collagen in the braising liquid which would eventually be used to set your headcheese. I would smoke the meat after it had been pulled once it cooked. Then put it in the mold and pour the aspic over it to set.
Can I do this in a Ninja Foodi or Instant Pot pressure cooker? If so how long should I pressure cook it? Also how long can these keep in fridge? Thanks
Thank you for watching my video. Yes you definitely can mae it those pots. I'd say, full power for about 35-45 minutes or until soft, but NOT fall apart tender. You want the meat to hold its shape. I'd say it keeps for about a week or so. But if you can vacuum seal it in a vacuum bag, it can go for about a month.
The first time I bought head cheese to make homemade banh mi i was like uhh wtf did I just buy? I didn’t realize THAT was in my banh mi. And now when i order cold cut banh mi I pay extra for extra head cheese (and pate and butter) 😂.
I go to Little Saigon often. Banh Mi Chi Cali is my go to. When I want a head cheese Banh Mi what do I ask for? Ba Xa hates it’s when this dude steps in the kitchen. I told her I’m going to buy a cheese press. She says for what? So I can make a little extra $. Then she says OK lol.
Thanks followed your recipe and made it today. You can check out my Banh Mi from scratch @asian.munchies on IG. One question for you. So instead of using a whole pork head I used 3 pig ears, 2 pigs tongue and 1 pork hock and cooked it in the Instant Pot. Mean was super tender and a little over cooked TBH to the point where parts of the pigs ear skin were just falling off. Next time I'll reduce the cook time. My problem is that after slicing the terrine it easily fell apart after a few minutes. The broth that held it together melted, I guess not enough collagen. What would you suggest? Add a little bit of gelatin next time? Thanks!
Awesome! I'll check it out. It seems like either there wasn't enough collagen in your stock or your stock wasn't concentrated enough. Try reducing your cooking liquid in half or adding more gelatin. A pig head has a lot of collagen and connective tissue. Thats why I don't run into the same issues you did. And cooking in an Instant Pot, you definitely need to check the "doneness" of your pork periodically to check on how tender your pork is. Also, you should let the terrine cool in the refrigerator for at least 12-24 hours before cutting into it. I hope you try this recipe again!
@@cheftuan Thanks I will definitely be trying this recipe again. The terrine was my favorite part of the banh mi and yeah I let it chill overnight. Next time will add a little gelatin. :)
I thought you only need the pink salt if you’re doing something like a dried sausage why do you need it if you’re making something that’s going to be cooked and refrigerated
watching all those snouts and ears go into it...😣I don't find it appetizing. But if someone served me the finished product I'd probs eat it. (yes I'm aware hotdogs and probably McDonald's food use these off parts of the animal)
![[ENG SUB] Sáng tạo cách làm Giò Thủ mới giòn dai để được lâu không cần khuôn | Pork Sausage Recipe](http://i.ytimg.com/vi/m-Yxpiw78xQ/mqdefault.jpg)
![[ENG SUB] Sáng tạo cách làm Giò Thủ mới giòn dai để được lâu không cần khuôn | Pork Sausage Recipe](/img/tr.png)
Thank you for watching! I had a blast making and eating this dish. I hope you give it a try! Also go check out my blog www.cookingwithcheftuan.com
That’s amazing, no waste. I don’t eat that but I will make it for others. Thanks for sharing. 🙏
Looks delicious. Craving now for banmhi. Waaah. 😁
Subscribed just now. Thanks chef. ❤️
Haha...banh mis will do that to you! Thank you so much for your support.
Oh my goodness! The crunch of the loaf... bliss! That is a beautiful thing!
New subscriber here. Thanks for the video. I'm trying this on my channel tonight
Awesome thank you!
Thank you, love this recipe!
Thank you!
Шеф! Это прекрасно!))) И едите Вы очень аппетитно!👍👏🌹Подписываюсь!😊
I actually will try this, you made it look easy and very tasty!
It's a crowd favorite around here. Happy cooking!
🎉as close to my grandmothe's I've EVER SEEN! THANK YOU❤
Bravo...Looks fantastic....Making some with snouts, tongue and feet......Cheers Jeff
Haha..it's the best.
@@cheftuan Thanks for the support
@@csufjeff let me know how it turns out!
I forgot the pink salt and mine is a little brown, but good. Thanks...Cheers Jeff
That's awesome!!! Enjoy!
Thxs for sharing can’t wait to do this recipe this week
My pleasure. Can't wait to hear about the results!
@@cheftuan what’s your IG please so I can follow you
@cooking_with_chef_tuan
@@cheftuan thx u
Well chef Tuan it’s time to make goi thu again this time I’m going for the spicy version, but I might make a regular loaf just because ( I love it !) did you make a vid on making and baking Banh mi for the sandwich? 🤔
Awesome. I did do a banh mi bread video!
I just purchased some from an Italian family vendor, so now I know what to do with it. Thanks ❤
تسلم الايادي احلى الفيديوهات 👍👍
This looks incredible
Thank you!
Thnx
Can't wait to make this 😉
You didn't use eggs in your broth. Your recipe is so easy. Wow.
What can you use in replace of a pigs heads , I live in UK bit hard to come across
You can use any part of the pig. The shoulder, butt, trotters, ears you can use all that.
Up Date ; I’ve made this a couple of times now , it’s so good , plus I’m lucky enough that the local viet sandwich shop makes these Banh mi goi thu sandwich’s , just in case I get a craving, 👍🏼
That's so awesome. I'm glad you got this in your rotation.
Do you have to use the head? Can you use other parts of the pig?
You can use other parts.
Can I not use the nitrite? I do not like chem8cals.
Sure.
That looks gorgeous
Thank you. It tastes just as good! Hope you give this recipe a try! Have a Happy Holidays!
@@cheftuan I will! Happy holidays to you as well
So yummy.
Thank you!!!
If my local viet store does not sell pig head, what is something similar I can use instead?
You can use pork butt r pork shoulder. Basically anything w the skin and bones because you need the natural gelatin. Then after your meat is cooked to tender, remove the meat amd reduce the cooking liquid to half. Then you'll be ready to for the head cheese.
Making this today!
Jerry Seinfeld eats headcheese? Awesome! Haha...let us know how it turns out! Have a great day.
We put green onion at the end also.😅
Do they have this head cheese loaf ready to eat for sale at the store?
Some Asians stores may have it.
I have eaten head chesse, but I am wondering if the Brains are in there as well? Or do they take it out before they cook it?
I cook it with the brain in but I don't put it in the final product.
@@cheftuan I wonder if the food processing companies remove the Brain? I'm scared about eating brain, but everything else Im ok with eating.
I thought it required so much more! Im making this asap
😀 lmk how it turns out!
So if you can’t get a pigs head , pork hocks or shanks are ok , or can I substitute and use pork shoulder with skin maybe some pork tongue and add , agar agar, to the broth to stiffen it up , ? 🤔. 7/4/21. 🇺🇸💥
Yes that's OK. I wouldn't use agar. Use trotters for the most collegen. And at the end, reduce your liquid by at least half before using to set your headcheese.
@@cheftuan , will try it with pigs feet , after watching your video I got to wondering if you could make a pho flavored terrine ? Or chicken , or shrimp and crab 🦀? 🤔
Absolutely! Flavor the liquid any way you want. As for the seafood, obviously cook them separately and then fold them into the mixture and aspic. As yo not overcook them.
Bro. This looks amazing. I’ll go get myself a pig head this weekend
If I wasn't leaving out of town this weekend, I'd go get one too! Hahaha
@@cheftuan your food videos are inspiring. Thx. Followed liked and sub
@@hpham909 thank you so much for your support. It is deeply appreciated!
Thanks you for the recipe.
Can you keep this is the freezer?
My absolute pleasure! Thank you for watching! I wouldn't recommend freezing it. I vacuum seal mine and keep in the fridge.
Can you boil curing salt?
Some camps say "yes" others say "no". Do a quick Google search and decide what you're comfortable with.
You make it look so easy😊Now I just gotta find me a pig head!
😀
Hello there, can you freeze it?
Only if you vacuum seal it w a food saver or something similar. But when defrosting, you have to do it in the fridge otherwise the natural gelatin will melt and it'll all fall apart.
Hi chef pork ear meat tongue cook it first than i can use pork skin to wrapp n boil or steam.
Sounds good!
最愛法國麵包
Thanks for the video, chef. I have a question. If I wanted to do a smoked head cheese, would smoking the head come before or after the boil? Is the boil necessary? Thanks in advance.
I would boil the meat to get the gelatin and collagen in the braising liquid which would eventually be used to set your headcheese. I would smoke the meat after it had been pulled once it cooked. Then put it in the mold and pour the aspic over it to set.
My favorite nhau food
Hell yeah. Một hai ba dô!!!
Hi Chef Tuan! Thank you so much for the video - just wanted to ask if the head must come with the skull? Would it affect the flavour of the stock?
Bones always improve the flavor of the stock. It's not mandatory but it makes a difference.
Hi, cho mình hỏi "pink curing salt" bạn dùng là loại #1 phải ko?
Yes.
beautiful
Thank you!
Looks amazing! What flavor stock do you recommend??
Use the cooking liquid. You may need to reseason.
@@cheftuan Thank you so much!!
My biggest problem whenever I make this, I sometimes eat it all before I can finish making it.
Hahaha
Can I do this in a Ninja Foodi or Instant Pot pressure cooker? If so how long should I pressure cook it? Also how long can these keep in fridge? Thanks
Thank you for watching my video. Yes you definitely can mae it those pots. I'd say, full power for about 35-45 minutes or until soft, but NOT fall apart tender. You want the meat to hold its shape. I'd say it keeps for about a week or so. But if you can vacuum seal it in a vacuum bag, it can go for about a month.
Do you scrape off the little hairs first before you boil?
Yes. Or use a torch.
Hello Chef Tuan! When buying a pig's head, is it ok if I ask the butcher to cut the head into large pieces?
Absolutely! Just make sure to wash the head very thoroughly.
@@cheftuan : Thank you for your quick reply 👋 Happy Thanksgiving 🥧
@@Lucky33x88 Happy Thanksgiving!!!
The first time I bought head cheese to make homemade banh mi i was like uhh wtf did I just buy? I didn’t realize THAT was in my banh mi. And now when i order cold cut banh mi I pay extra for extra head cheese (and pate and butter) 😂.
It's one of my favorite sandwiches! That and the banh mi dac biet w all the cold cuts.
I hope you make this recipe.
Gave thumbs up for the head shot
Haha..thank you!
Very nice.
I guess you can buy the pork pieces separately if you can’t find a pig head
Ngon Qua
Cám ơn Vi.
I go to Little Saigon often. Banh Mi Chi Cali is my go to. When I want a head cheese Banh Mi what do I ask for?
Ba Xa hates it’s when this dude steps in the kitchen. I told her I’m going to buy a cheese press. She says for what? So I can make a little extra $. Then she says OK lol.
Lol. Ask for gio thu
@@cheftuan I will. Wife says now you cook I don’t eat lol. I will buy enough meat so only I eat then😋
@@Blueskies-h3e hahaha
mmmmmmmmmmmmm I Love Head Cheese..
It's so delicious! Haha
Thanks followed your recipe and made it today. You can check out my Banh Mi from scratch @asian.munchies on IG. One question for you. So instead of using a whole pork head I used 3 pig ears, 2 pigs tongue and 1 pork hock and cooked it in the Instant Pot. Mean was super tender and a little over cooked TBH to the point where parts of the pigs ear skin were just falling off. Next time I'll reduce the cook time. My problem is that after slicing the terrine it easily fell apart after a few minutes. The broth that held it together melted, I guess not enough collagen. What would you suggest? Add a little bit of gelatin next time? Thanks!
Awesome! I'll check it out. It seems like either there wasn't enough collagen in your stock or your stock wasn't concentrated enough. Try reducing your cooking liquid in half or adding more gelatin. A pig head has a lot of collagen and connective tissue. Thats why I don't run into the same issues you did.
And cooking in an Instant Pot, you definitely need to check the "doneness" of your pork periodically to check on how tender your pork is. Also, you should let the terrine cool in the refrigerator for at least 12-24 hours before cutting into it. I hope you try this recipe again!
@@cheftuan Thanks I will definitely be trying this recipe again. The terrine was my favorite part of the banh mi and yeah I let it chill overnight. Next time will add a little gelatin. :)
Asian.munchies
Gotta drip it with some MAGGI SAUCE 🤤🤤🤤
Oh for sure!!!
you dont need to use the head. just pork skin and some meat. the key is gelatin.
Nobody "needs" to do anything. But for the sake of making a video about headcheese, I only find it fitting.
👍👍👍
👍👌
👍👏👏👏👏
Hog jowels!
The best!
I thought you only need the pink salt if you’re doing something like a dried sausage why do you need it if you’re making something that’s going to be cooked and refrigerated
So the meat doesn't turn the color of grey cooked meat.
French cuisine
watching all those snouts and ears go into it...😣I don't find it appetizing. But if someone served me the finished product I'd probs eat it.
(yes I'm aware hotdogs and probably McDonald's food use these off parts of the animal)
Haha..only the finest parts.
Looks good but don’t know about the skin norm
I love it.