Delicious Thanh Hoa-style fermented pork sausage with roasted rice powder.

Nem thính is a more elaborate and difficult dish to make than nem chua. What's special is that while nem chua might be unavailable during Tet (Vietnamese New Year), almost every family has a few nem thính at home to entertain guests.

Nem thính, a unique dish from Thanh Hoa province.

The main ingredients for this unique spring roll are pork, fragrant roasted rice flour, guava leaves, and betel leaves, along with a combination of various spices such as pepper, garlic, and chili... all mixed together, wrapped in banana leaves, and left for about 2-3 days before being ready to eat.

According to Mr. Doan Quoc Ky (residing in Quang Xuong district, Thanh Hoa province), he doesn't remember exactly when nem thính (fermented pork sausage with roasted rice powder) originated. He only knows that when he was a child, during the traditional Tet holiday, he would often sit by the fire in the days leading up to Tet watching his father wrap the sausages. As he grew up, he also learned how to wrap the sausages to serve guests during Tet.

"This fermented pork sausage dish is very demanding; selecting the ingredients is the most important. The pork must be pork belly or shoulder meat with not too much fat, the meat must be fresh, still warm when received, the pork skin must be fresh and pink, and the guava leaves and betel leaves must be tender (not too old and not too young). The meat used to make the sausage must absolutely not be washed with water, as washing it will ruin the flavor," Mr. Ky said.

This is a famous delicacy from Thanh Hoa province, second only to fermented pork sausage (nem chua).

Nem thính is also a famous delicacy of Thanh Hoa.

The pork is then sliced ​​into thin strips, not too thick and not too thin, so that the seasoning is evenly absorbed when wrapping, ensuring proper fermentation. The pork skin is cleaned and also sliced ​​into very thin strips. After slicing the meat, it is marinated with salt, fish sauce, MSG, and black pepper, with minced garlic added, the amount depending on taste. Mix well to allow the flavors to penetrate, then sprinkle with roasted rice powder and mix until just dry. Roasted rice powder can be made from rice or corn, roasted until golden brown and fragrant, then ground or pounded into a powder. The amount of roasted rice powder added is entirely based on the feel and secret recipe of the nem maker.

Nem thính is usually wrapped in banana leaves, and the choice of banana leaves is very important. The leaves commonly chosen for wrapping nem are those of the seeded banana or the royal banana, as these are two types of banana leaves that are soft, pliable, and not brittle or bitter like the leaves of the Cavendish banana. After cutting, the banana leaves are wilted over a fire to make them more pliable, then cleaned and torn into small pieces, just the right size for the nem being wrapped.

The final step is wrapping the nem (fermented pork sausage). The meat is divided into small pieces for wrapping. Two or three pieces of banana leaf are selected, lined with a layer of guava leaves and betel leaves, then the meat is placed on top and wrapped tightly. After about 2-3 days (depending on the weather), the nem is cooked and ready to eat. "In rural and mountainous areas, after the nem is finished, it is usually tied into strings and then hung in the kitchen attic. Hanging the nem near the fire helps speed up the fermentation process, making it cook faster," Mr. Ky shared.

Fermented pork sausage (Nem thính) can be eaten after fermentation, or it can be grilled over a fire until cooked.

Once the fermented pork sausage is cooked, it can be unwrapped and enjoyed. The way to enjoy fermented pork sausage varies depending on the region. In some areas of Thanh Hoa province, when the sausage is cooked, simply peel off the banana leaf wrapper, place it on a plate, and use chopsticks to gently break it apart. Enjoying it this way allows the sausage to retain the sweetness of the meat, blended with the sourness of the fermentation, and the spices like garlic, chili, and dill, creating an indescribable delicious flavor. To enhance the richness, you can dip it in a little fish sauce or chili sauce.

However, in some places, nem thính is grilled before eating. In this method, the whole nem, still wrapped in banana leaves, is buried in hot ashes, with embers placed on top to cook until the banana leaves are charred. This way of eating offers a very different flavor as the pork fat melts, making the nem rich and fatty. However, the characteristic sour taste remains unchanged.

During Tet (Vietnamese New Year), instead of preparing elaborate feasts, there's nothing better than enjoying a few spring rolls with a glass of wine by the fire.

Source: https://nld.com.vn/thom-ngon-nem-thinh-xu-thanh-196240210112815934.htm