Nem Tai Thính (Vietnamese Fermented Pork Roll)
Món truyền thống · Vietnamese
A classic Vietnamese delicacy, Nem Tai Thính is a fermented pork roll made from thinly sliced pork ear and belly, mixed with toasted rice powder (thính), garlic, and seasonings, then wrapped in banana leaves and fermented. It has a unique chewy texture and a savory, slightly sour taste.
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Nguyên liệu
- Pork ear200g
- Pork belly200g
- Toasted rice powder (thính)50g
- Garlic3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Banana leavesfor wrapping
Các bước
- 1
Clean the pork ear and belly thoroughly. Boil the pork ear until tender, then thinly slice it. Thinly slice the pork belly.
- 2
Finely mince the garlic.
- 3
In a bowl, combine the sliced pork ear, sliced pork belly, toasted rice powder, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- 4
Prepare the banana leaves by washing and softening them over a flame or in hot water. Cut them into appropriate sizes for wrapping.
- 5
Take a portion of the mixture and shape it into a log. Wrap it tightly in banana leaves, ensuring no air pockets. Secure the ends.
- 6
Place the wrapped rolls in a cool, dry place to ferment for 1-3 days, depending on the ambient temperature and desired sourness. Check periodically.
- 7
Once fermented, the Nem Tai Thính is ready to be unwrapped and served. It can be eaten as is or lightly grilled.
