The Vietnamese word "giấm ghém" refers to a simple dish that typically consists of boiled pork and a variety of fresh, raw vegetables, all served with vinegar for dipping. It is a frugal meal, often enjoyed for its refreshing taste and health benefits.
"Giấm ghém" is commonly eaten as a light meal or appetizer. It’s popular in Vietnamese cuisine, especially during hot weather when people prefer something light and refreshing. You can prepare it by boiling pork (often belly or shoulder) until tender, then slicing it thinly and serving it with a selection of fresh vegetables like lettuce, cucumbers, and herbs. The vinegar can be either plain or seasoned with spices and sugar to enhance the flavor.
In some regions of Vietnam, "giấm ghém" can also refer to variations that include different types of meat or even seafood. The dish can be adapted according to personal taste, making it versatile for different occasions.
There are no direct variants of the word "giấm ghém," but it may be associated with other dishes that feature vinegar, such as "gỏi" (salad) or "nộm" (a type of salad made with various ingredients).
While "giấm" means vinegar, "ghém" can imply mixing or combining. Thus, "giấm ghém" can also signify the act of dipping or combining the ingredients with vinegar, emphasizing the interaction between the fresh components and the tangy flavor of the vinegar.