The sour taste of naturally fermented meat, combined with the aroma of cranberry pepper, garlic, the sweetness of alum sugar, the crunchiness of pork skin … creates a rich aftertaste of Hue sour spring rolls.
Raw materials for making Hue spring rolls include lean meat, pork skin, garlic, chili, rock sugar, spices … and guava leaves, banana leaves. Nem chua delicious or not is due to the stage of meat selection and seasoning. In order to wrap the moderate-sized rolls, the flavor must be supple and fresh; just enough seasoning, the leaves must be clean.
Nem is lean meat, pounded or ground and seasoned with spices, rock sugar to fit. Boiled and dried pork skin, finely chopped, and mixed into the meat mixture mix well. After preparing the ingredients, workers use leaves to wrap rolls. Previously wrapped leaves must be wiped clean and not wet.
The Hue people are very picky in the presentation of the dish, so at the squeezing stage, the workers have to hand evenly to make the rolls equal and beautiful. In turn, each squeezed spring rolls are put a few more slices of garlic, chili up, a little pepper and then wrapped with guava leaves and banana leaves.
After wrapping, spring rolls for about 3 days and can be used. Hue sour spring rolls must have pale pink color, dry surface, when eating, see the sour taste of naturally fermented meat, the toughness of pig skin, fragrant garlic, pepper, chili.