Unique and famous straw-wrapped meatballs from Binh Dinh.

Chả tré wrapped in dry straw is a unique and delicious dish from Binh Dinh province.

Chả tré is a prominent specialty of Binh Dinh province in particular and Central Vietnam in general. Despite its unusual appearance, the flavor of this dish is unforgettable. Binh Dinh's chả tré is made from pig's ears, pig's head, pork belly, and spices such as sesame seeds, roasted rice powder, galangal, chili, and garlic. Specifically, the pig's head is boiled until cooked and then finely chopped, while the pork belly is braised before being marinated with spices like black pepper, galangal, sesame seeds, seasoning powder, salt, roasted rice powder, and garlic. This method is completely different from Hue 's chả tré, which includes beef simmered in fish sauce and sugar, along with a generous amount of ginger.

The main ingredients of tré (a type of Vietnamese sausage) are pig's ears, pig's head, and pork belly. Photo: Bà Bé's Mixed Tré.

After the filling is prepared, everything is wrapped in young guava leaves, then surrounded by bundles of dry straw. In some places, they even wrap it in plastic bags before wrapping it in straw. This wrapping process requires particular meticulousness, skill, and dexterity, because wrapping it too tightly or too loosely can ruin the dish or cause it to lose its delicious flavor. These wrapped sausages are then stored in a dry place for about 3-4 days before being ready to eat.

Binh Dinh-style fermented pork sausage (chả tré) is wrapped in bundles of dried straw, creating a very unique and eye-catching presentation. Photo: Tré Trộn Bà Bé

When eating, diners simply peel off the straw wrapping, then use chopsticks to loosen the meat pieces, arrange them on a plate, and enjoy. The dish has a salty, sour, and spicy taste on the tongue. It can be wrapped in rice paper with some fresh vegetables and pickled cucumbers, dipped in fish sauce or chili sauce for an even more delicious experience. In Binh Dinh, cha tre is an indispensable traditional dish on the feast table during holidays, Tet (Lunar New Year), or weddings. The ways to enjoy tre are quite diverse, depending on individual taste and personality. However, in Binh Dinh, cha tre is usually enjoyed with Bau Da rice wine – a specialty of the region. The pungent spiciness of the wine combined with the rich sour and spicy flavor of the cha tre creates an unforgettable explosion of taste.

Chả tré (a type of Vietnamese sausage) leaves a lasting impression on diners due to its uniquely intense sour and spicy flavor. (Photo: Bà Bé's Mixed Pork Sausage)

This March, visitors to Binh Dinh shouldn't miss the opportunity to watch the UIM-ABP AQUABIKE motorboat race from March 22-24, 2024, with approximately 70 racers from 30 countries participating. The UIM F1H2O International Professional Motorboat Race will take place from March 29-31, 2024. This marks the first time Vietnam has been on the world map in Formula 1 motorboat racing, competing against teams from China, UAE, France, Finland, Norway, Portugal, and more. Throughout the series of events, there will be side activities aimed at attracting tourists and foreign investment, such as: the 1st Binh Dinh Province Traditional Boat Race and Stand-Up Paddleboarding Open 2024, held from March 25-27; and the Binh Dinh Province Cross-Country Race in response to the Olympic Day for Public Health on the morning of March 28. The Binh Dinh Food Festival will take place from March 22nd to 24th, with the highlight being the "77-dish buffet of exquisite Binh Dinh specialties," followed by a Michelin chef demonstration on April 23rd. Cultural and artistic activities will be held in the evenings from March 23rd to 31st, including: Amazing Binh Dinh Fest; street music performances; Binh Dinh Boxing Night; Street Carnival; International Music Night featuring world-renowned stars; Aquabike show...