Hanoi-style fried fermented pork rolls and the famous fermented pork rolls in Dong Thap, Binh Dinh, and Thanh Hoa:
- Hanoi-style Fried Fermented Pork Rolls: Hanoi, the capital city of Vietnam, has its own unique culinary traditions. The Hanoi-style fried fermented pork rolls are a popular dish in this region. These rolls typically consist of fermented pork, herbs, and other ingredients wrapped in rice paper and then deep-fried until crispy. The fermentation process imparts a distinct tangy flavor to the pork, which is balanced by the fresh herbs and the crunchy texture of the deep-fried rice paper. The dish is often served with dipping sauce and lettuce leaves, allowing you to create your own flavorful and refreshing rolls.
- Dong Thap Fermented Pork Rolls: Dong Thap is a province located in the Mekong Delta region of Vietnam, known for its fertile lands and agricultural produce. Fermented pork rolls in Dong Thap might have their own local variations. These rolls could be made with fermented pork, fresh herbs, rice vermicelli, and rice paper. The key difference here could be in the way the fermented pork is prepared, the specific herbs used, and any additional ingredients that reflect the local flavors and preferences of Dong Thap.
- Binh Dinh Fermented Pork Rolls: Binh Dinh is another province in Vietnam known for its rich cultural heritage and beautiful coastline. Fermented pork rolls in Binh Dinh could differ from those in other regions in terms of taste, presentation, and even the use of certain ingredients. The fermented pork rolls in Binh Dinh might be characterized by specific local herbs, dipping sauces, or even variations in the fermentation process itself.
- Thanh Hoa Fermented Pork Rolls: Thanh Hoa is a province in North Central Vietnam and is known for its stunning natural landscapes. The fermented pork rolls here might showcase distinct flavors and ingredients. Local variations might include unique dipping sauces, the way the fermented pork is seasoned, or the type of rice paper used.
- Ingredients: The main ingredient in all three types of rolls is fermented pork, but the other ingredients vary. Hanoi-style rolls typically contain pork belly, shrimp, wood ear mushrooms, and bean sprouts. Dong Thap rolls also contain pork belly, but they also add green onions, garlic, and black pepper. Binh Dinh rolls use pork shoulder instead of pork belly, and they also add peanuts and chili peppers. Thanh Hoa rolls are made with pork rinds instead of pork belly, and they also add carrots and onions.
- Flavor: The flavor of the rolls also varies depending on the region. Hanoi-style rolls have a mild, slightly sweet flavor. Dong Thap rolls have a more intense flavor, thanks to the addition of garlic and black pepper. Binh Dinh rolls are spicier, thanks to the chili peppers. Thanh Hoa rolls have a savory, slightly salty flavor.
- Texture: The texture of the rolls also differs. Hanoi-style rolls are soft and chewy, thanks to the use of pork belly. Dong Thap rolls are crispy on the outside and soft on the inside, thanks to the addition of green onions and garlic. Binh Dinh rolls are crunchy, thanks to the addition of peanuts. Thanh Hoa rolls are firm and chewy, thanks to the use of pork rinds.
- Serving: Hanoi-style rolls are typically served with a dipping sauce made from fish sauce, sugar, and chili peppers. Dong Thap rolls are also served with a dipping sauce, but their sauce is made with shrimp paste, sugar, and chili peppers. Binh Dinh rolls are typically served with a side of grilled rice cakes. Thanh Hoa rolls are typically served with a side of vegetables.
Ultimately, the best way to decide which type of fermented pork roll you like best is to try them all!