Van Yen fermented pork roll - A delicacy that captivates visitors from afar

The author experienced making fermented pork rolls at a business household

Visiting Van Yen in the August autumn days, tourists can fully admire the peaceful, rustic and characteristic scenery of the land embraced and sheltered by the eastern slopes of Tam Dao. Perhaps due to this special terrain, the climate in Van Yen is fresh and cool year-round. The peaceful countryside painting, adorned with wisps of clouds amid the vast green of Tam Dao's mountains and forests, will be a unique charm of Van Yen for every visitor.

No one knows when Van Yen fermented pork roll became a famous dish, only that for generations, people born and raised in Van Yen have seen their grandmothers and mothers deftly wrapping fermented pork roll during festivals and holidays. People who travel far and near all bring a few fermented pork rolls as gifts for friends and relatives. Van Yen's fermented pork roll is different in both taste and preparation method. The ingredients for fermented pork roll are selected from locally raised pork, and only the best parts of the meat are chosen.

Pork and pork skin are the two main ingredients for making fermented pork rolls in Van Yen

During processing, the pork must be sliced by hand, not ground as in other places. Households making fermented pork roll in Van Yen all have very sharp knives suitable for each stage; skilled people can even slice the meat evenly without looking. The skin is cleaned thoroughly, then thinly sliced to mix with the meat, giving a moderately chewy texture of meat and crispy skin when eaten.

Van Yen fermented pork roll is marinated with many spices

After processing the meat, local residents will marinate the ingredients with spices such as salt, pepper, MSG, minced garlic, roasted rice powder, and a little white wine. Notably, the salt for marinating meat must be roasted in a cast iron pan, ground into powder before mixing. The mixture is marinated for 4-5 hours, then pressed to remove excess water, resulting in a dry mixture fully infused with spices.

Guava leaves and banana leaves are washed clean for wrapping fermented pork roll

When the ingredients are ready, they will be wrapped in guava and banana leaves. Wrapping fermented pork roll also has its own requirements; the wrapper must use moderate force, neither too loose nor too tight, and the leaves must be arranged according to rules so that when wrapped, the fermented pork roll is completely airtight, preparing for the fermentation process. Without any supporting tools, long-time fermented pork roll makers in Van Yen can wrap evenly sized fermented pork roll while enthusiastically chatting and introducing local specialties.

The handmade fermented pork rolls are very uniform in size

After wrapping, fermented pork rolls take 3-4 days to be ready for eating. Before serving guests, Van Yen people often grill the fermented pork rolls over a wood fire or roll it on a hot pan. When the outer layer is opened, the heat trapped in the grilled fermented pork rolls is released, emitting the fragrance of meat, spices, and the natural scent of guava and banana leaves. Locals also skillfully prepare fig leaves, Polyscias fruticosa leaves, chili sauce, and sprinkle roasted rice powder evenly on the fermented pork roll plate before serving guests.

Fermented pork roll - a specialty cuisine of Van Yen (Dai Tu)

Gathering around a plate of fermented pork roll, the simple and open people of Van Yen tell stories about the history of this land of literature and martial arts heroes, about the process of building and renewing the countryside today. I feel a fuller sense of the "flavor" of this countryside - a peaceful, sweet land in the early mist of Tam Dao mountains and forests.