Nem Bui - Thuan Thanh products.
Nem is a typical dish made from pork skin, a little lean meat and rice powder that has become an indispensable part of Vietnamese cuisine. Especially in Kinh Bac region, the impressive flavor of Bui Thuan Thanh nem will make you love this dish even more.
Nem Bui originates from Bui village, Ninh Xa commune, Thuan Thanh district, Bac Ninh province. Therefore, people often call it Nem Bui Thuan Thanh to distinguish it from other types of nem from other regions. Through ups and downs, in recent years Nem Bui has become more and more known to many people and has become a delicious, cheap dish that often appears in meals or is even more attractive when enjoyed with a little beer.
To create a delicious product requires the maker to be meticulous in every step, carefully preparing from the stage of choosing ingredients to processing, packaging and preserving, in which, the meat for nem must be fresh, slaughtered on the same day. When buying meat, wash it with water and then massage it thoroughly with salt for about 3 minutes, and scrape off the hair from the skin. To remove the odor, wash the skin and massage it with a little salt, then rinse it with water until clean and drain. Separate the lean and fat parts, slice them thinly like paper and then slice along the grain of the meat. Then steam for about 10 to 15 minutes and add spices to taste.
The most important part is the bran, which is made from finely ground roasted rice. The rice used to make bran must be washed and soaked thoroughly in water for about 3 hours, then taken out and placed in a basket to drain and then roasted. The rice is roasted until it turns a golden color but still retains the fluffiness of each grain. Then it is ground, usually using a mortar and pestle, until the rice is fine and smooth and ready to use.
Another important step that determines the quality of the product is the pressing of the spring rolls. Mix all the ingredients together and then press the spring rolls into small balls wrapped in a layer of fig leaves and banana leaves. The craftsmen work very hard because to complete this dish requires carefulness in every step. In particular, the fig leaves must be young leaves to retain the astringent flavor of the fig leaves, to overcome the slightly too greasy taste of the fatty meat to create the rich and attractive flavor of Bui spring rolls.
Depending on each person's taste, nem is eaten wrapped in fig leaves or Polyscias fruticosa leaves and dipped in chili sauce or fish sauce. You will feel the astringent taste of fig leaves, the sweetness of meat and the fragrant smell of rice powder. However, people in Bac Ninh usually like Thuan Thanh nem bui with chili sauce the most.
