I don’t know when nem chua as known as fermented pork roll became famous throughout the provinces in the country stretching from south to north. The children of Thanh Hoa are proud of where they were born, growing up with specialties that storing the heart of the homeland, which cannot be mixed with any place. To make delicious nem chua, knowing how to make it is not enough, the most important thing is the experience of the chef that could only be handed down from previous generations. That is the reason why each child in Thanh Hoa in particular and all those who have passed through this land often choose nem chua as gifts to their loved ones as a sincere and deepest feelings.
Nem chua Thanh Hoa is famous for its bold sour, crunchy, sweet, spicy taste. To make the nem chua for people to enjoy, the product maker has to work through many stages from raw material selection to packaging.
Previously, Thanh Hoa nem chua was only made during holidays, Tet, weddings or special festivals in the year, mainly self-service. In the 70s of the 20th century, nem chua making business gradually formed and developed in Thanh Hoa city to serve the needs of people in and outside the province. More and more production facilities and business of nem chua opened, including the famous brands such as nem chua Goc Da, nem chua Mrs. Thuong in Tan An sluice, Mrs. Nam in Truong Thi, Cuong Dung, Vu Linh nem chua, etc.
The main raw material of fermented pork roll is meat. The meat must be hot meat, that is when the pig has just been mangled, then the maker of fermented pork rolls must choose the freshest piece of meat to prepare and not leave for so long. If the meat has cooled, it does not have the gloss or adhesion during fermentation. On the day before having the grinder, the worker had to pound the meat by hand. The pig must be also chosen very carefully, to get the pork skin, the pig must be cooked shredded, made with boiling water. By doing that, pig hair will be cleaned and processing time will be less time-consuming. In order to have good, clean pork skins, the worker must thoroughly clean all the remaining fat on the scrotum, until the dermis is clear, white and filmy. The more you prepare for the skin, the more crispy of the pork when being cut into fibers is.
The next step in the process of making the fermented pork rolls is when the raw materials are finished and the meat is mixed with the sugar, alcohol, pepper, sweeteners, molasses and other natural additives. Each package is packed with chili peppers, garlic, and leaves. These ingredients make the rolls taste better, more attractive and also to balance between cold and hot.
Banana leaf for wrapping the fermented rolls are usually thick banana leaves, the leaf is thought and green enough to ensure during transport and storage of fermented pork rolls to continue to ferment. For long-term storage, workers often wrap gloss paper inside the roll. The ripening process of the nem chua depends on the weather, the summer is a day and night, the winter is about 2 to 3 days for being fermented and used. When the nem chua “ripe”, peel the leaves on the outside to be able to feel the delicious aroma characteristic of the dish.
Remove the green banana leaf layer, the dinners have revealed the pink color of the meat, the white of meat and fiber of pork skin, the red of chili. When enjoying the sour taste of meat, the crispy fragrance of spices, spicy chili, garlic aroma, sweet tastes very special that not everywhere have.
It is the process of making fermented pork rolls. If you have ever come here – the land of the spiritual masterpiece with many famous dishes will not forget to enjoy this specialty. When you have the opportunity to stop in this land, nothing is better than enjoying a roll of nem chua with friends and family to experience the Central Vietnam cuisine in this dish.