The fermented pork roll is a unique food in Vietnam, especially in Thanh Hoa province. Compared to its grilled one and that each region brings different nem chua flavors, however almost are indeed delicious. Wandering around the Old Quarter in the evening, you can easily be intrigued by the appetizing aroma and the greasy sweet taste of sizzling fermented pork roll grilled on barbecue over charcoals.
Fermented pork roll in Vietnam
Made from rustic ingredients, namely ground pork thigh, minced pork skin, chili, garlic, fish sauce, sugar, salt, those are mixed, pressed and then naturally fermented by tender fig or guava leaves, fermented pork roll- a symbol food of Vietnam has a very characteristic sour, acquired sweet, garlicky and salty taste with a nice crunch of pork rinds. While the fig leaf cover can be eaten with nem chua, creating a special acrid taste, the banana leaf cover makes its flavor more subtle and attractive.
Both traditional nem chua in Thanh Hoa and grilled one are served with chutney mingled with squeezed kumquat or spicy fish sauce added lemon juice. Besides, it is common to enjoy the grilled with fruits such as star fruit, green mango, jícama, not only reducing fatty taste but also whetting appetite. Just a look is enough for guests to salivate over the thought of savoring each bite.