Cai Rang, Can Tho Province is
a typical example where emerged a speciality "nem" invented and cooked
by a local woman called Tư Khem from half a century ago. Cai Rang was
not only famous in that time but has also been handed down to these days
in order that people should come to this region and seek for this dish
to their hearts' content.
"Nem
nuong" Cai Rang is best to enjoy when it is made from fresh pork by
kneading it, rolling into balls and then grilling it on charcoal. Each
plump piece is punctured through by a slat of bamboo, sprinkled with
grease and grilled until it has a bright yellow colour. Only by plucking
off smoothly, the meat rolls lie neatly in the dish, besides snow-white
fine rice vermicelli, especially the best Phong Dien (Phong Điền) fine
rice vermicelli.
Like other dishes, people in the South like to combine with girdle cake and vegetable to roll.
Cai Rang grilled meat roll needs vegetable, green banana, cucumber, carambola etc.
Hold
a half of delicate girdle cake, pick up a little vegetable, some slices
of chuối chát, ananas and carambola, put "nem" on, roll it and dip into
a bowl of thick soy sauce. That is the way you enjoy "nem nuong".
Especially,
soy sauce needs to be both smooth and sweet and people may also
sprinkle a bit peanut and red chilly to be tastier. Besides the sauce
made by soybean jam, the guests can dip soy sauce at the same time with
fish sauce mixed with lemon-garlic-chilly.
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