Many people often wonder whether the best Vietnamese pork sausage (giò lụa) is the type with a smooth, dense surface or the kind that reveals tiny air holes when sliced. According to culinary experts, there is a clear answer—and it may surprise you.

Vietnamese pork sausage, known as giò lụa in the North or chả lụa in the South, is a beloved traditional dish made from finely ground pork seasoned with fish sauce, tightly wrapped in banana leaves, and simmered until firm. Thanks to its naturally sweet flavor and delicate aroma, it has long been a staple on family dining tables, festive gatherings, and holiday celebrations. Yet many consumers still debate: Is a perfectly smooth roll better, or should a good sausage have a few small holes on the inside?

Should you choose smooth sausage or one with small air holes?

Culinary specialists explain that a high-quality sausage typically has a slight moist sheen, a fine texture, and a scattering of tiny air pockets inside. These holes are formed when small air bubbles trapped during the pounding and wrapping process burst while being cooked. Their presence is a normal sign of traditional handmade preparation.

A moist, slightly springy slice also indicates that the sausage was made from fresh, high-quality pork without being overly processed. Importantly, such texture is a strong sign that the product does not contain borax or other chemical additives used to artificially firm up the meat.

For this reason, consumers should select sausages that feel soft, slightly humid, and show a few tiny air holes. These are generally tastier and safer than rolls that appear unusually dense, dry, and perfectly smooth.

How to distinguish authentic sausage from sausage mixed with borax

Some producers add borax or other chemicals to increase crunchiness, prolong shelf life, and enhance elasticity. Fortunately, there are several visual clues to help you tell the difference.

A good sausage usually has a pale ivory or light pink color, accompanied by a mild aroma of pork and fish sauce. When sliced, it appears fine-grained, slightly moist, and tender. The taste is lightly sweet and naturally savory, with a gentle, pleasant chewiness.

In contrast, sausage containing borax often has an unnaturally smooth and glossy surface and lacks fragrance. When heated, it may crumble, release powdery residue, or feel oddly tough. While borax is odorless and tasteless, it strengthens protein and starch bonds, making the product artificially firm and crisp. However, consuming borax regularly can be extremely harmful. High intake has been linked to acute poisoning, showing symptoms such as nausea, diarrhea, kidney failure, and neurological irritation.

Although considered a medium-toxicity chemical, borax can accumulate in the body over time, negatively affecting digestion, nutrient absorption, and the function of major organs. Long-term exposure may lead to loss of appetite, unexplained weight loss, digestive issues, and kidney impairment. Therefore, it is essential to buy giò from reputable shops or trusted home-made suppliers.

Some of the most famous varieties of Vietnamese giò

1. Giò lụa (Traditional pork sausage)
The classic and most iconic version, made from finely pounded pork loin and premium fish sauce, wrapped in banana leaves, and simmered to perfection. It is simple yet elegant—suitable for everyday meals or formal celebrations.

2. Giò ngựa (Horse-meat sausage)
Made from lean, naturally sweet horse meat, this specialty is prized for its distinctive flavor. Because horse meat contains very little fat, producers typically add pork fat in balanced proportions to keep the sausage moist and tender.

3. Giò bì (Pork-skin sausage)
This version combines shredded cooked pork skin with hand-pounded pork and savory fish sauce. After cooking, the sausage becomes firm and aromatic, with a delightful chewy texture. It is a favorite appetizer at festive gatherings.

4. Giò me (Veal sausage)
Native to Nghệ An, this sausage uses tender veal (from calves under one year old), free-range chicken eggs, and high-quality seasonings including pure fish sauce. Slow-steamed for up to 12 hours, each slice reveals a rosy, evenly cooked cross-section that is flavorful without being dry.

5. Giò bò (Beef sausage)
Prepared from premium beef mixed with dill and crushed peppercorns, this sausage is bold, aromatic, and slightly spicy. It pairs wonderfully with pickles, chili sauce, fresh garlic, or even traditional dishes like bánh mì, bún mắm nêm, and rice porridge.

6. Giò thủ / Giò xào (Head-cheese sausage)
A Northern specialty, giò thủ is made from finely sliced pork head parts such as ears, nose, tongue, and cheeks. These are stir-fried with seasonings, mixed with minced pork and gelatin-rich skin, then tightly pressed until firm. It offers a unique blend of textures—crunchy, savory, and richly flavorful.