Yen Mac Fermented Pork Roll

No one can pinpoint exactly when this simple dish became part of Ninh Binh's culinary tradition, but it remains a beloved treat not only among locals but also for visitors from distant places.

This dish is known by the name of the region that created it. Historically, it was a popular meal offered to students traveling to exams, who made a stop in Ninh Binh. Today, it has evolved into a sought-after local delicacy, found in numerous restaurants across major cities like Hanoi, Ho Chi Minh City, and Da Nang.

Creating this dish involves a meticulous cooking technique. The preparation requires not only a secret recipe but also a genuine passion for culinary arts. The meat used for delicious Yen Mac fermented spring rolls must be lean pork, and chefs typically select the meat shortly after the pigs are processed to ensure freshness and flavor. The meat is then cut into 2-3 cm long pieces before being ground and mixed with "thính" (a type of ground roasted rice). This mixture is wrapped in cloth to help preserve it. The pork skins are boiled and sliced thinly before being mixed with the meat and thính again, accompanied by a pinch of salt. These are then formed into small rolls, wrapped in guava leaves, and finally encased in banana leaves. The rolls are secured with strings made from giang, a type of bamboo known for its long nodes.
Photo: vneconomy.vn

Yen Mac fermented spring rolls are typically served with guava leaves, fig leaves, and aromatic herbs, accompanied by "nước mắm," a dipping sauce made with garlic, lemon juice, pepper, and chili. When visitors have the opportunity to savor this dish, they can appreciate the rich, savory flavor of the meat, the creamy and fresh essence of the guava and fig leaves, along with the well-balanced sour, sweet, and salty profile of the nước mắm.