Fermented pork rolls of Ve village

(Cinet)- On all parts of the S-shaped land strip, there are many kinds of delicious and famous meat roll such as Thanh Hoa fermented pork roll, Dong Ba meat roll (in Hue), Ninh Hoa meat roll (in Khanh Hoa), Thu Duc meat roll (in Ho Chi Minh City ) ... and fermented pork roll of Ve village in Ha Noi.

Ve village of Dong Ngac commune, Tu Liem district, Hanoi suburb, has been famous since ancient times throughout the capital city with the fermented pork roll. The fermented pork roll of Ve village was ranked as one of the delicacy and never lacked in the King’s feast to the ancient passed talents, doctors.

The main ingredient of the fermented pork roll is fresh slaughtered pork and after being cleaned, it is filtered out fatty meats, ribs, loins to get lean meat. The lean meat is cut up in to each thin and small piece and then put in mortar. The meat is pounded and completed when it is well-kneaded, soft and thick. The people mix the pounded meat with spices, young guava leaves, and sour enzyme and then pack tightly with banana leaves and incubated from 7-10 days until the pork rolls become ripe. The fermented pork rolls which are completely ripe, out of the mould, fresh, pink, and not sticky are considered the tasty rolls. Only the people of Ve village have the recipes to make the tasty rolls. They spread by word of mouth to each other through generations.

When enjoying the Ve fermented pork rolls, you will feel the buttery taste of the guava leaves, the sour taste of enzyme and it is very difficult to forget the special food.