Fermented pork rolls

In the past, fermented pork rolls are made only in the special occasions but now people can enjoy it every time in the year. There are many families in Cot Co and Hac Thanh streets (in Thanh Hoa city) which have make fermented pork rolls for a dozen of years. In order to for nem chua has such an famous flavor as today’s, Thanh Hoa people combine the other area’s elites to make the rolls are suitable for local’s taste.

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Fermented pork rolls
In the past, fermented pork rolls are made only in the special occasions but now people can enjoy it every time in the year. There are many families in Cot Co and Hac Thanh streets (in Thanh Hoa city) which have make fermented pork rolls for a dozen of years. In order to for nem chua has such an famous flavor as today’s, Thanh Hoa people combine the other area’s elites to make the rolls are suitable for local’s taste. Thanh Hoa’s fermented pork rolls are not spicy as Hue’s are but not sweet as the Southern’s are.

The ingredients are mixed
According to the recipe, fermented pork rolls are made of fresh pork. The pork has to be used immediately when the pig is slaughtered. The pork is minced and processed in a lot of steps.

Other ingredient in this recipe is pigskin. Pigskin is cleaned with boiled water then cut into the thin fibers.

The fermented pork rolls are packed
When pork and pigskin are processed, they will be mixed with other ingredients, such as “thính”, salt, sugar, and fish sauce. Next is the packing process. Each roll is added garlic, chili… which will make fermented pork roll more fragrant. Normally, the packed rolls can be eaten after 2 or 3 days.

The fermented pork rolls are often used with chili

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