Vietnamese Fermented Pork Roll (Nem chua)

Strolling through the Old Quarter during the evening, you will be captivated by the appetizing aroma and delectable taste of sizzling grilled fermented pork rolls over charcoal. Traditional fermented pork rolls have achieved a reputation for their unique and addictive flavor, with each region of Vietnam offering its own distinct variations of nem chua, each equally delicious.
Photo: beptruong.edu.vn

Crafted from simple ingredients such as ground pork thigh, minced pork skin, chili, garlic, fish sauce, sugar, and salt, these components are mixed, pressed, and then naturally fermented with tender fig or guava leaves. The result is nem chua's signature blend of sour, subtly sweet, garlicky, and salty flavors, complemented by the satisfying crunch of pork rinds. Consumers can enjoy nem chua wrapped in fig leaves for a unique, slightly bitter taste, while banana leaves add a more delicate, enticing flavor. Both traditional nem chua and its grilled counterpart are typically served with a chutney made from kumquat juice or a spicy fish sauce enhanced with lemon juice.
Photo: sieungon.com 

Moreover, it is popular to enjoy the grilled variety with fresh fruits such as starfruit, green mango, and jícama, which not only balance the rich flavors but also stimulate the appetite. A mere glance at this dish is enough to ignite cravings for each bite of nem chua. Interestingly, the north, especially Thanh Hoa province, typically favors a sour taste with the delicate aroma of fern-leaf aralia, while in the south, the preference leans towards sweeter flavors enhanced by powdered grilled rice and pepper. This regional variety provides even more options for food enthusiasts seeking to indulge in this beloved Vietnamese delicacy.