Vietnamese Food

Vietnamese food - Nem chua is a meat roll with a sweet, sour, salty and spicy taste which makes the mouth salivate with each bite. Nem chua possesses the local character of each region of Vietnam, due to the differing ingredients and sauces used. Most versions of Nem chua can be distinguished by their name, which is usually named after the area it originated from, such as nem Thanh Hoa, nem Dong Ba in the ancient royal capital of Hue, and nem Ninh Hoa in Khanh Hoa Province, nem Yen Mac in Ninh Binh Province, etc.

Traditionally, to make Nem chua, the main ingredient is pork thigh. Nem chua 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.

The northern areas also create their own favorite varieties of Nem chua - vietnamese food . The famous one is Nem Yen Mac, which has been made for a long time in Ninh Binh Province. The number of locals in Yen Mac who can make this kind of Nem chua is small because the work requires not only secret formula but also passion for the work. Nem Yen Mac is eaten with guava leaves, fig leaves and aroma vegetables dotted into nuoc mam (fish sauce) which is mixed with mingled with garlic, lemon juice, pepper and chilli.

While many people prefer the more traditional method of preparation for Nem chua- vietnamese food, others enjoy a grilled and unfermented variety of Nem chua. Both traditional and grilled Nem chua are usually served with uncooked sliced garlic and nuoc mam (fish sauce). Whereas nuoc mam adds saltiness and spiciness, some other  prefer to use chili sauce instead.