From Minh Hayes's kitchen in Vietnam. 
Best Ham Hocks (Giò heo hầm)
This dish is from the Americas, and I learned it from my husband. The cooking method is simple, but simmering the ham hocks takes the most time—this is what allows the flavors to soak in and makes the meat melt-in-your-mouth tender. This dish is often served at holiday parties like Thanksgiving, Christmas, or New Year’s.
Best Ham Hocks (Giò heo hầm)
This dish is from the Americas, and I learned it from my husband. The cooking method is simple, but simmering the ham hocks takes the most time—this is what allows the flavors to soak in and makes the meat melt-in-your-mouth tender. This dish is often served at holiday parties like Thanksgiving, Christmas, or New Year’s.
Open in Cookpad AppSteps
- 1
Rinse the ham hocks with vinegar to clean them, then rub them with the seasonings above to let the flavors soak in. Add 4 1/4 cups water (about 1 liter) to a pot, then add the ham hocks and the marinade. Simmer. Boil the white beans separately until tender. When the ham hocks start to become tender, add the white beans to the pot. Adjust the seasoning to taste. After turning off the heat, add a small glass of cognac or champagne to give the broth a fragrant aroma.
- 2
Sprinkle black pepper on top. Serve with rice or bread, and enjoy with a glass of red wine.
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