Fermented pork roll grilled on barbecue over charcoals can be found easy when you wandering around the Old Quarter in the evening.
It is well known that the traditional fermented pork roll no less unique and addictive is compared to different grilled flavors and every region in Vietnam brings you to nem chua, which are truly delicious.
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, Vietnamese fermented pork roll- Nem chua 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 fermented pork roll, creating a special acrid taste, the banana leaf cover makes its flavor more subtle and attractive. Both traditional fermented pork roll and grilled one are served with chutney mingled with squeezed kumquat or spicy fish sauce added lemon juice.
In addition, it is common to enjoy grilled fruits like carambola, green mango, jicama, not only reduce fat taste but also boring appetite. Just one look is enough for the customers to mouth water thinking to taste every nem chua bite. More interestingly, while nem chua of the north in general and of Thanh Hoa province in particular is in favor of sour taste and has subtle fragrance of fern-leaf aralia, the southern one prefers sweet and spicy added by powered grilled rice and pepper. Therefore, there are more options for gourmets to savor.
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