The fragrant nem (fermented pork sausage) has a mild sourness that blends with the natural sweetness of the meat, combined with the aroma of banana leaves, betel leaves, and lime leaves, enough to make anyone who tastes it once remember it forever - Photo: THANH THUY
For the people of Quang Nam province, Tet (Lunar New Year) doesn't just begin with the apricot blossoms and chrysanthemum pots in front of the house, but also begins very early in the small kitchen, where mother hunches over wrapping banh tet (sticky rice cakes) and father carefully packages each batch of nem chua (fermented pork rolls).
Just seeing Dad wandering around the garden looking for leaves to wrap spring rolls, or smelling the distinctive aroma of meat mixed with spices, and the faint scent of banana leaves heated over a fire, I know Tet is very near.
As Tet approaches, families in the rural areas of Quang Nam province are busy preparing ingredients for making spring rolls. These spring rolls are offered to ancestors and are also a dish to treat friends and family who come to visit.
Spring rolls are wrapped in various leaves such as banana leaves, guava leaves, lime leaves, and betel leaves.
Every time spring rolls are made, the kitchen warms up with a convivial atmosphere. Parents and children gather around, some wiping leaves, others slicing meat, sharing stories of the past year as they work. Therefore, spring rolls are not just a dish, but also the flavor of reunion and family bonding.
For many people in Quang Nam province, wrapping spring rolls is not simply preparing a dish, but a part of the "ritual" of celebrating Tet (Lunar New Year).
Each piece of fresh meat is carefully selected, the banana leaves are meticulously wiped clean... all of this creates a unique Tet atmosphere in Quang Nam province. Fermented pork sausage (nem chua) usually only appears during Tet; it's very rare to find people making or selling it on ordinary days.
To make fermented pork sausage (nem chua), people usually choose freshly slaughtered, still warm pork. The pork used is lean meat, thinly sliced, marinated with spices such as pepper, garlic, salt, MSG, etc., and mixed well.
Unlike other types of fermented pork sausage that are ground or pounded into a paste, Quang Nam-style fermented pork sausage is sliced thinly.
After marinating, the meat is left for a few hours to absorb the spices before being wrapped. The spring rolls are tightly wrapped in layers of banana leaves, betel leaves, guava leaves, and lime leaves. Before wrapping, the banana leaves are quickly heated over a fire to make them pliable and release a unique aroma – an aroma that instantly evokes the feeling of Tet (Vietnamese New Year) upon us.
After being wrapped, the spring rolls are hung above a wood-fired stove and smoked for several days. This is the special step that helps the spring rolls "cook" and creates a distinctive aroma that cannot be mistaken for any other food.
Fermented pork sausage (nem chua) is grilled over charcoal until the outer layer of banana leaves is slightly charred, at which point it's ready to be enjoyed. The sausage is fragrant, with a mild sourness that blends with the natural sweetness of the meat, combined with the aroma of banana leaves, betel leaves, and lime leaves, enough to make anyone who tastes it once remember it forever.
Nem chua is an indispensable local delicacy in Quang Nam province during Tet (Lunar New Year).
Despite its simple preparation, fermented pork sausage (nem chua) has become an indispensable treat during Tet (Vietnamese New Year). It's also a rustic, traditional gift often given to friends and relatives as a way of conveying the flavors of home and New Year's sentiments.
Even with a more modern lifestyle today, many families still maintain the tradition of making spring rolls every Tet holiday. Perhaps for them, making spring rolls is not just about enjoying them, but also a way to preserve the flavors of Tet, reminding them of long-standing traditional values.
Nem chua (fermented pork sausage) encapsulates the flavors of home. Those living far from home, celebrating Tet (Lunar New Year) in foreign lands, often call home to ask, "Dad, are we making nem chua this year?", "Mom, remember to send me some nem chua"... as a way to hold onto memories and savor the taste of Tet in their hometown.
After being wrapped, the spring rolls are usually hung on a rack above a wood-fired stove and smoked for several days.
Source: https://tuoitre.vn/day-mui-nem-chua-tet-dat-quang-20260215155135248.htm
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