“Bun la ca dam” and “nem” is the two
dishes made from 2 different ingredients. Bun la ca dam or leaf
vermicelli is served with filleted chunks of fish.
I
came to Thanh My Village, Ninh Quang Commune, which is famous for the
dish “bun la ca dam”. A bun la ca dam shop is small but always crowded.
The vermicelli is specially made as it is formed in a round shape and
put on a banana leaf. The sauce is made from fish. It is served with
sliced salad with and some red peppers. This is a popular Vietnamese
dish with sweet, acrid pungent taste with only 2,000-3000 VND/bowl.
We left My Thanh Village for Ninh Hoa Township. The first sight of the
land was bunches of pickled sour pork sausages called nem chua hung in
shops along the streets. Hoa, a shop owner said it takes a lot of time
to make nem chua. Ninh Hoa sour sausage is made from cured lean pork.
Pound pork well then add salt, sugar and other seasonings. Mix
thoroughly until it becomes completely smooth but stiff paste. Finally
add some pepper seeds to the mixture. Slice boiled pig skin into small
threads and put them into the meat moisture and pound well. Divide the
mixture in to 2 finger- shaped pieces, put it on banana leaf and cover
it up closely for 2-3 days. It is best served with fresh garlic.
In addition from the above ingredients, we can make grilled nem and fried nem. For grilled nem, divide the mixture into meatballs and thread the meatballs onto the bamboo skewers. This dish can also be made in another way by covering the meatballs in a banana leaf and grill them. This dish is called “nem lui” which is not less delicious than “nem nuong”. Fat fried nem is cooked in hot boiling fat. This dish is served with herbs, carambolas, shallot, girdle cakes and sauce of minced lean pork, sugar, salt, garlic, chili and some other seasonings.
We left My Thanh Village for Ninh Hoa Township. The first sight of the
land was bunches of pickled sour pork sausages called nem chua hung in
shops along the streets. Hoa, a shop owner said it takes a lot of time
to make nem chua. Ninh Hoa sour sausage is made from cured lean pork.
Pound pork well then add salt, sugar and other seasonings. Mix
thoroughly until it becomes completely smooth but stiff paste. Finally
add some pepper seeds to the mixture. Slice boiled pig skin into small
threads and put them into the meat moisture and pound well. Divide the
mixture in to 2 finger- shaped pieces, put it on banana leaf and cover
it up closely for 2-3 days. It is best served with fresh garlic.In addition from the above ingredients, we can make grilled nem and fried nem. For grilled nem, divide the mixture into meatballs and thread the meatballs onto the bamboo skewers. This dish can also be made in another way by covering the meatballs in a banana leaf and grill them. This dish is called “nem lui” which is not less delicious than “nem nuong”. Fat fried nem is cooked in hot boiling fat. This dish is served with herbs, carambolas, shallot, girdle cakes and sauce of minced lean pork, sugar, salt, garlic, chili and some other seasonings.
Author: Khanh Hoa
