Hue City, which is known for its rich and refined cuisine, offers a standout dish that embodies its culinary charm: boiled pork with sour shrimp paste, or thit luoc tom chua. This beloved dish, cherished by Hue families, harmoniously blends the tangy flavor of fermented shrimp paste with tender, juicy slices of boiled pork belly.
Creating sour shrimp paste is an art that requires meticulous preparation and patience. Fresh shrimp are cleaned, soaked in alcohol to enhance their vibrant hue and remove any fishy odor, and layered in jars with ingredients such as chili, garlic, galangal, sticky rice, salt, and guava leaves. The mixture is then left to ferment in a cool place for about a week. To balance the tartness, the paste is often mixed with sugar, garlic, and chili before serving, elevating its taste.
The dish’s star pairing, boiled pork belly, is cooked to tender perfection, maintaining its natural sweetness and moist texture. The pork’s delicate layers of lean meat and fat perfectly complement the bold flavors of the shrimp paste. Fresh accompaniments like green bananas, starfruit, cucumber, and various herbs, along with pickled bean sprouts and carrots, provide a refreshing crunch and balance the paste’s tanginess.
Traditionally, diners wrap the pork, sour shrimp paste, and vegetables in rice paper or pair them with steamed white rice. Every bite delivers a delightful medley of sour, sweet, and spicy notes, leaving a lasting impression.
