When mentioning about the specialties of Thanh hoa, Fermented pork rolls (Nem Chua) must be included. Thanh Hoa’s fermented pork roll has its own quality and attractiveness which can’t be found anywhere else in Vietnam.
To get the final products takes a lot of careful manipulation which must be closely followed from the moment of selecting fine pork skin and additives to the moment of processing the mixture. The main ingredients used for Thanh Hoa fermented pork rolls are pork skin, pork, ground roasted rice, and guava leave or dinh lang leave (Polyscias fruticose). The secret lies with the spices to be used which cooks decline to disclose. Fresh lean meat and pork skin from shoulder or hip of pig are chosen because they offer the best chewy texture.
The pork skin is boiled and cut into thin strips. Instead of cutting the skin by hand, cooks now have a machine to do the job. Then, the lean meat is ground and mixed with pork skin, roasted ground rice and some pepper. Especially, slices of garlic, dinh lang leaves and chilies are added to enhance and balance the meat’s flavor.
The pork is wrapped in banana leaves which should still be fresh and thick. Before being wrapped in banana leaves, the pork is covered entirely with a thin clear plastic sheet.
The process of fermentation is also a key to the preparation. After two to three days of fermentation, the pork meat rolls are ready for use.
The final products look best when the inside part is brightly pink with some Polyscias fruticosa leaves, garlic, red hot pepper after unwrapping the banana leaves. This kind of food is often served with drinks like wine, beer.
Not only Thanh Hoa, many other provinces in Vietnam also have delicious Nem chua. And each has its own specific flavor as well as seasoning.
– Fermented pork roll in Hue: The ingredients are still pounded fresh meat and chopped pork skin, but Hue fermented pork roll is mixed with more spices.
– Fermented pork roll in Lai Vung – Dong Thap: It is processed very meticulously, the ingredients to make delicious spring rolls must be 8 parts of meat, 2 parts of skin mixed with chili pepper and lined with Vong leaves and then wrapped into squares.
– Fermented pork roll in Binh Dinh: Also wrapped into spares like in Lai Vung, but the Nem Chua in Binh Dinh are seasoned with different ingredients. They even have the Guava leaves cover the Nem chua before the banana leaves.
Nem Chua is the choice of gift you should consider to bring back to the hometown of visitors or even take a bite when they travel to Thanh Hoa.
Whether you are into Nem Chua or Vietnamese dishes, Vietnam will satisfy your taste.
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*This above information is for reference purpose only
Source: thesaigontimes.vn