Tre Ba De
Tre Ba De is a renowned dish of the Da Nang-Quang Nam region, primarily made from pork. In 2025, it continues to be a beloved local delicacy, captivating both residents and visitors from across the country with its unique and unforgettable flavors.
Photo: dacsandathanh.com
In Da Nang, Tre Ba De is often enjoyed as a savory snack, offering a spicy kick that leaves a lasting impression on anyone who tries it. While it may initially resemble Nem Chao, a popular dish from Northern Vietnam, the preparation of Tre Ba De is distinct. The main ingredients consist of both the meat and skin of pork, which are cut into small, stick-like pieces. These pieces are combined with garlic and galangal, and the mixture is left to ferment for about 2 to 3 days. This process results in the dish’s signature aroma, a delightful blend of fermented pork, galangal, and garlic. Authentic Tre Ba De is traditionally wrapped in a combination of banana leaves and guava leaves, enhancing its fragrance and flavor.
The accompanying sauce for Tre Ba De is Ba De chili sauce, crafted by frying boiled and ground chilies with various spices. This sauce strikes a perfect balance between spicy and sweet, perfectly complementing the dish.
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