Nem chua An Tho (fermented pork roll)

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Fermented pork roll
Fermented pork roll

Nam Son hamlet, An Tho commune, An Lao, Hai Phong has long been famous for making nem chua (fermented pork roll), – Nem chua An Tho is a trustful brand name. According to villagers, nem chua originally comes from a big idea from ancestor Le Trong Quang, that is to serve for Tet holiday (Lunar new year – the biggest celebration of Vietnamese throughout the year).

Fermented pork roll is a specialty of An Tho

Initially, nem chua is served only in Tet because nem chua tastes good and can be eaten for long. Nowadays, making nem chua is a popular occupation for many households at An Tho commune.

Nem chua An Tho is different from nem chua Thanh Hoa (another famous kind of nem chua). Nem chua An Tho is more tender than nem chua Thanh Hoa, it is served with squeezed lemon and garlic.

Fermented pork roll is a specialty of An Tho
Fermented pork roll is a specialty of An Tho

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How to make fermented pork roll

Nem chua An Tho are made from lean meat and pork skin. Making nem chua is not too difficult, how the nem chua taste is depending on the skill of the workers. Lean meat pigs after purchase from the abattoir has passed quarantine facility shall be brought on production, conduct weed white tendons, fat on the meat stick, how to make the most delicious steak and fresh. Pork skin was shaved, boiled carefully  and chopped by slicers.

Fermented pork roll is a specialty of An Tho
Fermented pork roll is a specialty of An Tho

Then, pork is mixed with pork skin, spiced up with seasonings and sugar for fermentation biology.  Nem chua maintains freshness and delicious taste. You expect to pay 40.000 to 50.000 VND per sour meat balls. Nem becomes sour in a period of 2-3 days, and then be stored in the refrigerator compartment cool and ready use within 10 days. When eating nem chua, add some vegetables and vinegar garlic sauce.