Ninh Hoa grilled fermented pork named among top 10 Vietnamese specialties in 2023

Khanh Hoa province’s Ninh Hoa grilled fermented pork, locally known as nem nuong, has been recognized among the top 10 Vietnamese specialties in 2023 by Asia Book of Records.

Asia Book of Records has recognized 60 of Vietnam’s specialties since 2012, according to VietKings (Vietnam Record Association).

Local Dang Thi Hoa said the traditional Ninh Hoa grilled fermented pork has been known far and wide for a long time due to its unforgettable and aromatic flavor.

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

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

She said nem nuong is made by hand with the technique being handed down from generation to generation.

The main ingredient of the dish is pork from special pigs raised in Dat Do district. This famous local breed is vital to creating the special characteristics of the nem, Hoa said, noting that makers has to choose lean meat.

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

She said that the secret to making the dish delicious 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, chili and peanuts, all simmered for 5-6 hours and well stirred before use.

The sweet, buttery richness of this sauce is always a favorite, she added.

It is often eaten with fried crispy brown or white rice paper produced by artisans from Dien Khanh district’s Dien Hoa and Dien Thuy 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.

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