Vietnamese Fermented Pork Roll (Nem Chua)

Vietnamese fermented pork roll (Nem Chua) is a meat roll with a sweet, sour, salty and spicy taste which makes the mouth salivates with each bite. Vietnamese fermented pork roll possesses the local character of each region of Vietnam, due to the differing ingredients and sauces used. It is the reason why it becomes the Traditional Vietnamese Food. Most versions of Vietnamese fermented pork roll can be distinguished by their name, which is usually named after the area it originated from, such as Thanh Hoa, Dong Ba fermented pork roll in the ancient royal capital of Hue, and Ninh Hoa fermented pork roll in Khanh Hoa Province, Yen Mac fermented pork roll in Ninh Binh Province, etc.
 

Vietnamese Fermented Pork Roll (Nem Chua)
 

To make this Traditional Vietnamese Food, the main ingredient is pork thigh. It is made from minced pork, sliced pigskin and a mixture of seasoning and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh leaves (usually in banana leaves) into small, boxy rolls before being stored for natural fermentation process for three to five days in a cool place before eating.
 

Inside Vietnamese Fermented Pork Roll (Nem Chua)

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