Delicious Vietnam dishes from pork

Delicious Vietnam dishes from pork

In Vietnamese cuisine, pork is the main ingredient in many savory dishes. Here is a look at some of them.

Fermented pork

For Vietnamese, fermenting is a favorite way of cooking pork. This comes in many variations around the country, but the recipes are quite similar.

Fermented pork (nem chua) is made by wrapping minced or pounded pork, pork skin, spices, and guava or fig leaves in a thick layer of banana leaves. In 3 to 5 days the pork ferments and turns sour.

It can be shaped like a box or a stick. In some places, people eat fermented pork with chili sauce. In others, the pork is squeezed into small pieces. Some people even enjoy grilling or frying the pork which adds a fatty savor to it.

Vietnamese sausage

Vietnamese sausage, also called gio lua, is a popular dish. The dish, made from minced pork, is a popular dinner dish, eaten stuffed into baguettes or as a snack. It is a must in the New Year meal.

To make the dish, people mince the pork, wrap it in banana leaves and steam it until cooked. Vietnamese sausage has a mild taste and is not salty or greasy. It is thus a favorite with people of all ages.

Pig’s trotters

Pigs’ feet may look a bit strange to some people, but it is a nutritious ingredient in a soup or stew. Pork feet soup is often recommended on a cold day, while braised trotters is a dish many like to eat with a bowl of hot rice.

In the days leading up to the Lunar New Year people go to the market and buy the cleanest, freshest trotters to cook a sizzling bowl of bamboo shoot soup. The feet are chopped into smaller pieces and braised in a pressure cooker. The meat stock, with spices and bamboo shoot added, makes for a warm soup to start a new year.

Braised pork belly

Braised pork belly with eggs is a popular dish in everyday meals in Vietnam. The dish is usually prepared for a meal in the busy Lunar New Year because it can be preserved for a long time.

Before cooking, it is essential to caramelize some sugar. It is cooked in a pan until it turns into a brown liquid, which is added to the braising pot to give the dish its beautiful brownish color.

The dish whets one’s appetite with a combination of fatty elements from pork belly and the eggs soaked in spices. But despite the attraction of the meat and eggs, some people just enjoy a bowl of rice with the braised stock.

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