Thit Dong: A Guide to Vietnam’s Traditional Winter Dish and Lunar New Year Favorite

When winter rolls around, there’s nothing quite as comforting as a dish like thit dong. This traditional Vietnamese delicacy, often enjoyed during the Lunar New Year, is a savory chilled meat jelly that’s both unique and satisfying. It’s a dish that brings a sense of nostalgia, reminding us of family gatherings and festive celebrations.

What makes thit dong so special is its simplicity and the way it transforms humble ingredients like pork, mushrooms, and spices into something truly extraordinary. Once chilled, the broth sets into a silky jelly that melts in your mouth, pairing perfectly with a side of pickled vegetables or warm rice. It’s the kind of dish that feels like a hug in every bite.

What Is Thit Dong?

Thit dong, also spelled “thịt đông,” is a traditional Vietnamese dish treasured for its unique preparation and taste. Often served chilled, this savory meat jelly is made by simmering pork mixed with aromatic spices and earthy mushrooms, then cooled until it forms a firm gelatin-like consistency. The result is a dish rich in umami flavors, with a silky texture that melts in the mouth.

What sets thit dong apart is its ability to bring comfort during colder seasons. As the dish is served cold, it perfectly complements warm bowls of rice or tangy pickled vegetables, creating a harmonious balance of flavors. Each bite delivers a satisfying combination of tender meat, infused with the delicate aroma of garlic and black pepper, and refreshing pops of crisp veggies. Its versatility and nostalgic appeal make thit dong a culinary staple during Lunar New Year celebrations and chilly winter gatherings.

Ingredients

To make thit dong, or thịt đông, we use a combination of flavorful staples and optional additions that enhance its rich taste and texture. Here’s what you’ll need:

Main Ingredients

• Pork hock (ham hock): 1 pound, cleaned and cut into small pieces for its high gelatin content.
• Pork rind (skin): ½ pound, thoroughly cleaned to contribute additional collagen.
• Wood ear mushrooms: ½ cup, soaked and thinly sliced for their unique texture.
• Shiitake mushrooms: ½ cup, soaked and sliced to complement the flavor.
• Ginger: 2-inch piece, smashed to remove pork’s odor during parboiling.
• Shallots: 3 whole, peeled and added in the initial preparation phase.
• Garlic: 5 cloves, minced to infuse the dish with warmth and aroma.
• Fish sauce: 3 tablespoons, providing a deep umami flavor.
• Salt: 2 teaspoons, for balanced seasoning.

Optional Ingredients

• Pork ears: ½ pound, cleaned and sliced thin for additional texture.
• Black mushrooms: ½ cup, for an alternative earthy note.
• Black peppercorns: 1 teaspoon, whole or cracked for added depth.
• Chicken broth: 1 cup, to enhance the aspic’s richness if preferred.
• Sugar: 1 teaspoon, for a hint of sweetness to balance the savory elements.

These ingredients form the foundation and flexibility for crafting thịt đông with your personal twist.

Tools And Equipment

Making thit dong requires a few essential tools and equipment to ensure the best results. Having the right kitchen items on hand will streamline the process and help the dish achieve its signature firm, gelatin-like texture and full flavor.

Essential Tools:

• Large stockpot: A heavy-bottomed stockpot is crucial for simmering the pork, mushrooms, and aromatics together. It ensures even heat distribution and prevents scorching.
• Sharp knife: Use a sharp knife to slice the pork, pork rind, and mushrooms into uniform sizes. Precision here improves the dish’s texture.
• Cutting board: A sturdy cutting board provides a safe surface for meat and vegetable prep.
• Fine mesh strainer: A mesh strainer is important for skimming impurities from the broth and ensuring the final liquid is clear and clean.
• Mixing bowls: Separate bowls are helpful to soak the wood ear and shiitake mushrooms before preparation.
• Ladle: A ladle allows for easy transferring of the broth and meat mixture into serving containers.
• Heat-resistant containers or molds: These will hold the thit dong as it cools and sets into its iconic chilled form. Glass or ceramic works well, but any food-safe container will do.
• Plastic wrap or lids: To cover the containers after assembly to maintain freshness while the dish sets.

Each tool plays a role in crafting the harmonious texture and flavor balance that makes thịt đông a beloved dish during winter and festive celebrations. Using the appropriate equipment ensures consistent results every time.

Directions

Let’s dive into the step-by-step process of making thit dong. Follow these instructions carefully to achieve the perfect savory, chilled meat jelly.

Prep The Ingredients

1. Smash a 2-inch piece of ginger with the flat side of a knife to release its aroma.
2. Rinse 2 pounds of pork hock and trim off any excess fat. Cut it into bite-sized pieces.
3. If using pork ears, slice 1-2 ears into thin strips. For pork rind, ensure it’s clean and sliced thinly.
4. Soak 1 cup of wood-ear mushrooms and 1/2 cup of shiitake mushrooms in hot water for 15 minutes. Drain, remove stems from shiitakes, and thinly slice both varieties.
5. Peel and slice 1-2 carrots into decorative shapes, such as flowers, for garnish.
6. Mince 5 garlic cloves, and finely chop 2 small shallots. Set these aromatics aside.
7. Prepare seasoning by mixing 2 tablespoons of fish sauce, 1/2 teaspoon of ground black pepper, and a pinch of salt in a small bowl.

Prepare The Gelatin Mixture

1. Place the sliced pork skin or rind in a pot of boiling water. Blanch for 2-3 minutes to remove any impurities.
2. Drain and rinse the skin under cold water. Scrape off any leftover fat, ensuring a smooth texture.
3. Combine the pork skin with 2 cups of water in a saucepan. Simmer on low heat for 30 minutes to extract the gelatin, which is essential for the thit dong texture. Strain and set the gelatin mixture aside.

Cook The Meat

1. Heat a large stockpot over medium heat and add 1 tablespoon of cooking oil. Sauté the minced garlic and chopped shallots until fragrant, about 2 minutes.
2. Add the pork hock (and pork ears if using) to the pot. Stir to coat the meat evenly.
3. Pour in enough water to cover the meat, approximately 5 cups. Bring to a boil and skim off impurities that rise to the surface.
4. Reduce the heat to low and season with the prepared fish sauce mixture. Add the soaked and sliced mushrooms, giving the dish its savory and earthy flavor.
5. Simmer uncovered for 1.5 to 2 hours, or until the pork is tender and the broth is flavorful.

Assemble The Thit Dong

1. Arrange the carrot slices in your desired decorative pattern at the bottom of heat-resistant containers.
2. Gently ladle the tender pork, mushrooms, and broth into the containers, filling them almost to the top. Ensure you distribute the ingredients evenly.
3. Slowly pour the gelatin mixture over the contents to cover everything, ensuring the firm jelly texture once refrigerated.

Refrigerate And Set

1. Cover the containers with plastic wrap or lids to maintain freshness.
2. Place them in the refrigerator for at least 6-8 hours, or overnight, to allow the thit dong to set into a firm, gelatinous texture.
3. Once solidified, remove from the containers, slice into portions, and serve cold with pickled vegetables or warm rice for a perfect balance of flavors.

Serving Suggestions

When it comes to enjoying thit dong, pairing it with the right accompaniments enhances its unique flavors and textures. We recommend these serving ideas to make your meal truly special:

With Rice and Pickles

Serve thit dong with a steaming bowl of hot rice. The contrast is delightful—the chilled aspic melts slightly over the warm rice, creating a comforting harmony of temperatures and flavors. To add a burst of tanginess and crunch, include a side of dưa muối, or pickled mustard greens, which take about 5-6 days to ferment naturally. The pickles’ refreshing tang complements the rich, savory notes of the pork jelly.

Traditional Accompaniments

For a full, traditional spread, serve thịt đông alongside other Vietnamese classics. Braised Pork and Eggs (Thit Kho Trung), Steamed Pork Roll (Cha Lua), or Crispy Roast Pork (Thit Heo Quay) make excellent meal companions. These additions create a beautifully balanced feast of savory, sweet, and umami flavors fit for celebrations or cozy gatherings alike.

Plating Tip

Arrange the gelatinous thit dong slices on a platter with decorative carrot pieces visible, showcasing its intricate preparation. This not only adds visual appeal but also pays homage to its traditional roots. Pairing it with these accompaniments ensures the dish shines at any meal.

Make-Ahead Instructions And Storage Tips

Preparation

To prepare thit dong, we start by parboiling the pork hock and skin or ear to remove impurities and ensure a clean flavor. Afterward, we marinate the cut pieces of pork in a mixture of fish sauce, salt, and ground black pepper for 30 minutes. This step infuses the meat with savory and aromatic seasoning to enhance the dish’s flavor.

Once marinated, we sauté the pork to develop a deeper flavor before simmering it in a clear, flavorful broth. The broth is made even more earthy and aromatic with the addition of wood-ear mushrooms and shiitake mushrooms. During this simmering process, we continuously skim off any impurities or fat from the surface to keep the broth crystal-clear, which is vital for thit dong’s final presentation.

Assembling the Aspic

After the broth and fillings are ready, we carefully arrange slices of carrot and select pieces of pork, mushrooms, and other components into a silicone mold or glass/ceramic bowl. This step allows us to create a visually appealing pattern that will be revealed once thit dong is set. We then pour the strained broth over the arranged solids until they are fully covered, ensuring even distribution of flavors and a firm set.

Setting the Aspic

Once assembled, the aspic needs to set properly to achieve its signature gelatin-like consistency. We refrigerate the molds or containers for 4-5 hours. During this time, the natural gelatin from the pork creates the dish’s iconic firm texture. Once set, the thit dong is ready to be served cold, offering its delightful taste and texture.

Storage Tips

For short-term storage, we recommend keeping thịt đông in the refrigerator once it has set. It can remain fresh and flavorful for several days, making it an excellent dish to prepare ahead of time for special events or family meals. Always store it covered with plastic wrap or a lid to maintain its flavor and prevent it from absorbing other refrigerator odors.

Conclusion

Thit dong is more than just a dish; it’s a celebration of tradition, flavor, and togetherness. Its unique preparation and rich taste make it a standout addition to any winter or Lunar New Year feast. Whether we’re sharing it with loved ones or savoring it on a quiet evening, thit dong brings a sense of warmth and nostalgia to the table. Let’s keep this cherished tradition alive and enjoy every delicious bite!

Frequently Asked Questions

What is thit dong?

Thit dong, also spelled “thịt đông,” is a traditional Vietnamese dish made of chilled meat jelly. It’s prepared by simmering pork, mushrooms, and spices to create a firm gelatin-like texture. It’s often served cold with warm rice or pickled vegetables, especially during winter or Lunar New Year celebrations.

What does thit dong taste like?

Thit dong has a savory, umami-rich flavor, with tender pork infused with garlic and black pepper. The mushrooms add earthiness, and the chilled, gelatin-like texture contrasts beautifully with the warmth of rice or the tanginess of pickled vegetables.

What ingredients are needed to make thit dong?

Key ingredients include pork hock, pork rind, wood ear mushrooms, shiitake mushrooms, garlic, shallots, fish sauce, and black peppercorns. Optional additions like pork ears, chicken broth, or sugar can enhance the flavor. Pickled vegetables and rice are great for serving.

What tools do I need to make thit dong?

You’ll need a large stockpot, sharp knife, cutting board, fine mesh strainer, mixing bowls, ladle, storage containers, and plastic wrap or lids. These tools help ensure the dish’s texture and flavor are consistently on point.

How do you make thit dong?

To make thit dong, simmer pork and mushrooms in a flavored broth and cook down to release gelatin. Assemble the ingredients in molds or containers, then refrigerate the mixture for 4-5 hours until firm. Serve it chilled with warm rice or pickled mustard greens.

How is thit dong served?

Thit dong is traditionally served cold, paired with hot rice for a comforting mix of textures and temperatures. It’s also commonly enjoyed with pickled vegetables like mustard greens. For festive meals, it can be part of a spread with other Vietnamese dishes.

How long can thit dong be stored?

Thit dong can be stored covered in the refrigerator for up to 5 days. The cold setting preserves its gelatinous texture and flavor, making it a great make-ahead option for family meals or celebrations.

Can thit dong be made ahead of time?

Yes, thit dong is an excellent make-ahead dish. It requires refrigeration for 4-5 hours to set properly, so preparing it the day before your event ensures optimal texture and flavor.

What are common occasions for serving thit dong?

Thit dong is commonly enjoyed during winter months and is a staple dish for Vietnamese Lunar New Year (Tet) celebrations. It’s also served at family gatherings and special events due to its comforting, nostalgic appeal.

Can I customize the recipe for thit dong?

Absolutely! You can adjust the ingredients to suit your preferences. Add pork ears or black mushrooms for more texture, or tweak the broth’s seasonings for a richer or lighter flavor while maintaining the dish’s traditional essence.

About The Author