Food & Receipts

The Ultimate Guide to Four Delicious Variations of Thanh Hoa’s Famous Fermented Pork Roll: A Culinary Adventure You Don’t Want to Miss!

Have you ever indulged in the delights of Thanh Hoa's unique fermented pork rolls? Nem Chua Thanh Hoa, as they are locally known, are a specialty of the region and can be enjoyed in a myriad of ways beyond the traditional chili sauce dip. Prepare to embark on a flavor journey as we explore the versatile world of this iconic Vietnamese delicacy.

Administrator

29 September, 2024

Nem chua is a famous delicacy from Thanh Hoa, a province in Vietnam, and has become an ideal gift for travelers. However, not many people know that there are several types of nem chua, each with distinct flavors and wrapping methods. Let’s explore the most popular types of nem chua in Thanh Hoa today.

Nem Chua Dai

Nem Chua Dai, or ‘long sour meat’, is one of the most famous and beloved types of nem chua in Thanh Hoa. These small, finger-sized cylinders are made with a combination of meat, pork skin, basil leaves, garlic, chili, and toasted rice, creating a delicious and unique flavor profile synonymous with the region’s cuisine.

Skilled artisans carefully roll these by hand, ensuring a tight wrap to facilitate quick fermentation and a consistent shape. The outer banana leaf layer adds a unique texture and blends the flavors impressively. For first-timers, the sour, spicy, and slightly sweet taste, coupled with the chewy pork skin, creates an unforgettable sensory experience.

Nem Thinh

Nem Thinh, or ‘fermented meat with toasted rice’, differs from Nem Chua Dai as it does not require a meat grinder in its preparation. Instead, the meat is finely chopped and mixed with pork skin. Larger in size than Nem Chua Dai, Nem Thinh is about two fistfuls and rolled into a cylindrical shape.

True to its name, toasted rice is an essential ingredient in Nem Thinh, facilitating quick fermentation and imparting a distinctive flavor. The meat mixture is wrapped in multiple layers of banana leaves, preserving the aroma of the toasted rice and the rich, fatty flavors of the meat and pork skin, resulting in a delightful culinary experience.

Nem Nuong

Nem Nuong, or ‘grilled sour meat’, is a specialty of Tho Xuan district, renowned for its higher ratio of lean meat compared to other types of nem chua in Thanh Hoa. Instead of the traditional basil leaves, Nem Nuong is wrapped in star fruit leaves, which lend a unique fragrance and help regulate the fermentation process, ensuring the meat doesn’t over-ripen.

To achieve the perfect doneness, Nem Nuong is grilled over charcoal or roasted in a microwave oven. As the pork skin melts and combines with the hot charcoal, a captivating aroma is released, signaling the ideal time to indulge with family and friends.

Coi-Shaped Nem Chua

The coi-shaped nem chua is ideal for large gatherings or wedding parties, typically weighing around 1kg. Custom orders can go up to 2.5kg to cater to larger groups. However, it’s essential not to make it too heavy to maintain optimal freshness and flavor.

The preparation of this type of nem chua involves a lengthy fermentation process, requiring strict adherence to hygienic standards and careful preservation methods. Due to these factors, coi-shaped nem chua is generally more expensive than other varieties in Thanh Hoa.