Wandering around the Old Quarter in the evening, visitors can easily become intrigued by the appetizing aroma and the greasy sweet taste of sizzling fermented pork rolls grilled on a barbecue over charcoals.
The dish is made from rustic ingredients.
It is well known that the traditionally fermented pork roll is not less unique, nor less addictive, compared to the grilled version and that each region in Vietnam brings you different nemchua flavors, all of them are indeed delicious.
Made from rustic ingredients, namely ground pork thigh, minced pork skin, chili, garlic, fish sauce, sugar, salt, which are then mixed, pressed and naturally fermented with tender fig or guava leaves, nemchua has an acquired, highly characteristic, sour, sweet, garlicky and salty taste with a nice crunch of pork rinds.
While the fig leaf cover can be eaten with nemchua, creating a special acrid taste, the banana leaf cover makes its flavor more subtle and attractive. Both traditional nemchua and the grilled version are served with chutney mingled with squeezed kumquat or spicy fish sauce with added lemon juice.
Just a look is enough for guests to salivate over the thought of savoring each bite of nemchua.
Besides, it is common to enjoy the grilled nemchua with fruits such as star fruit, green mango, or jícama, reducing the fatty taste and also whetting the appetite. Just a look is enough for guests to salivate over the thought of savoring each bite of nemchua.
More interestingly, while nemchua of the north in general and of Thanh Hoa province, in particular, has a sour taste and a subtle fragrance of fern-leaf aralia, the southern version prefers sweet and spicy added to with powered grilled rice and pepper. Therefore, there are more choices for gastronomists to enjoy.