Nem Chua Yen Mac

Traditionally, to make Nem chua, the main ingredient is pork thigh. Nem chua is made from minced pork, sliced pigskin and a mixture of seasoning and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh leaves (usually in banana leaves) into small, boxy rolls before being stored for natural fermentation process for three to five days in a cool place before eating.

Nem chua Yen Mac has  existed long time ago, but now in Yen Mac, the number of people who can make this special rolls is just a few, because apart from tricks of the trade, it also requires passion, love for the job. Processing process must strictly follow: nem made to ensure clean, delicious, fresh colors, fibers must move them, to be used every week and not degraded.

Compared with nem chua Vietnam’s famous market district nem, nem Lai Vung or Thanh Hoa nem, nem Yen Mac has a very special flavor. Recipe is therefore different from the other types. While most types of rolls are made from minced pork nem Yen Mac is back made from pork rump meat sliced ​​and crushed.

Yen Mac Nem pink glow characteristic of rolls, and the pure white fiber packaging, with slices of garlic and chilli Martha left stimulate the taste. Nem spicy sour tart when eaten the same point or with garlic chili sauce is delicious no nothing. 

Legend has it that At the Nguyen, in the village of Thuong Yen Mo (Yen Mac), there’s Mr. Pham Than Duat, , primeminister in the court of Hue dynasty. His daughter is Pham Thi Thu, followed his father into the city of Hue. Knowing his preference for sour drink with Hue spring rolls, so she learned the celebrity chef’s palace to make spring rolls for sanding sour wine. There guests to play house, specifically discounts are treated sour spring rolls made daughters by herself. Everyone has to be tasty, nem chua than in imperial party tray given. Guests often buy and get out the tools on offer as gifts.