“Nem chua” – Food – Travel

“Nem chua” – Food – Travel

Hanoi Times – “Nem chua” is a meat roll with a sweet, sour, salty and spicy taste and it is fermented by guava, fig leaves and powdered grilled rice.It is a specialty of Vietnam; however, no o­ne knows exactly where “nem chua” came from.

“Nem chua” has its own flavor in each region and it appears in Lai Vung (DongThapProvince), Thu Duc (Ho Chi Minh City), Ninh Hoa (KhanhHoaProvince), Dong Ba (HueCity), ThanhHoaCity, Uoc Le Village (Ha Dong Province), Ve Village (Hanoi), Quang Yen (QuangNinhProvince).

Recipe :

“Nem chua” is made from minced pork, sliced pigskin and a mixture of powdered grilled rice, salt, pepper, sugar and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh leaves into small, boxy rolls before being stored for the fermentation process for three to five days, and when it is ready it can be served direct or grilled o­n the charcoal stove. “Nem chua” is often served with chutneys or garlic and chilli soaked shrimp sauce or sometimes raw garlic. It is processed into “goi nem chua” (a dish made raw “nem chua” and vegetable) or “nem chua” grated salad and often sold in the pub.

Nowadays, people can enjoy other kinds of “nem chua” like grilled or fried o­nes o­n

Hang Bong Street

and

Hang Bo Street

in Hanoi. All kinds of “nem chua” in Hanoi market are supplied by the workshops with famous brands, such as Hong Chien (Le Dai Hanh Street), Cong Chau (

Tran Xuan Soan Street

), Dinh Dung (

Doi Cung Street

). They are all originated from Uoc Le Village in Ha Dong Province.

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