Khánh Hòa Province’s Ninh Hòa grilled fermented pork (locally known as nem nướng) dish has recently been recognised among the top 10 specialties of Việt Nam 2023 by Asia Book of Records.

Asia Book of Records has recognised 60 of Việt Nam’s specialties since 2012, reported VietKings.

Grilled fermented pork known as nem nướng in Khánh Hòa Province's Ninh Hòa Town is an unforgettable dish for many, including gourmets.

Local Đặng Thị Hoa said the traditional Ninh Hòa grilled fermented pork has been known far and wide for a long time ago due to its unforgettable and aromatic flavour.

No one knows exactly when the grilled fermented pork dish came into being, but local elders said it was brought to Ninh Hòa by immigrants from the central province of Thanh Hóa.

Hoa said, in addition to nem nướng, Ninh Hòa also has sour fermented pork mixed with pork skin, a slice of garlic and fresh chili, wrapped in banana leaves.

Hoa said the nem nướng has been made by hand with the techniques being handed down from generation to generation for a hundred years.

The main ingredient of the dish is pork, from special pigs raised in Đất Đỏ District. This famous local pig breed is vital to create the special characteristics of nem, Hoa said, noting that maker has to choose lean butt meat.

It is well ground and mixed with garlic, pepper, fish sauce and sugar for half an hour before being rolled into long stick, then grilled over charcoal until it turns to golden brown and emits a rich spicy scent, Hoa said.

She told that the secret to making the dish more attractive is its dipping sauce, made with glutinous rice soaked overnight and ground well, soy sauce, tomato, minced lean pork, pig liver, fresh shrimp, sugar, garlic, chilli and peanut, all simmered for 5-6 hours and well stirred before use.

The sweet, buttery richness of this sauce is always a favourite, she said.

It is often eaten with fried crispy brown or white rice papers produced by artisans from Diên Khánh District’s Diên Hòa and Diên Thủy craft villages, Hoa said.

The dish is more enjoyable with herbs and fruits such as fish lettuce, basil, perilla, cucumber, young banana and sour star fruit, but it should always be eaten with chives for a slightly sweet after-taste, she said.

She added that at some places, cooks also serve them with green mango or pickle and fermented salted onion.

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Source: VNS