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The Saigon Times

Saigon Times Group is a leading Vietnamese media organization with prestigious business and consumer publications. After three decades of development, we have built a good reputation through our publications on economy, business and markets for Vietnamese and foreign readers.

Basic

Free

  • Free access to daily domestic news, podcasts and videos

Premium

$5 $1 /month
(VND 23,900)
Monthly Annual

  • Unlimited access to domestic news, podcasts, videos and magazine articles on current social / economic / trade / investment issues, commodity / financial/securities markets, M&A activity, FDI, local and foreign business communities and more.

AUTOMATIC RENEWAL REMINDER

  • Your payment method will then be automatically charged ₫ 899.000 every 365 days thereafter.
  • Your subscription will continue until you cancel.
  • You can cancel by using My account. Under My account, select "Unsubscribe" and then follow the instructions to cancel.
  • You can notify us of your intent to cancel at any time during your billing period. Cancellations take effect at the end of your current billing period.
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Ho Chi Minh City
Monday, May 5, 2025

Danang’s special pork rolls

Must read

Rice paper rolls with pork, or banh trang cuon thit heo in Vietnamese, is a tasty dish popular throughout Vietnam. This “version” in Danang seems to be a good choice for diners who want to have something new in their daily meal.

In each region, rice paper rolls with pork may have a different form. Locals in the southern region add shrimps, garlic chives and sprouts to the roll aside from pork. Meanwhile, northerners love to have eggs, cha lua (Vietnamese sausage) and shrimps. But the original is the simplest consisting of rice papers, slices of pork and herbs.

As its name may suggest, the key ingredients of the dish are rice paper and pork. The rice paper must not be too thick and thin. The slices of pork must include skin and fat. The pork should be cleaned with salt before being boiled. Then it is soaked in cold water to keep its sweetness, which makes the slices of pork chewy later.

Dipping sauce is the soul of the dish. The tastier the dipping sauce the more delicious the dish becomes. Rice paper rolls with pork can be served with either sweet or sour fish sauce. However, it will be better if the dish is served with mam nem—a sauce made from fermented fish. Add garlic, chili, lemongrass and pineapple that are finely minced and you’ll be ready. Diners can now feel all the flavors in the first bite of rolls that are dipped in mam nem.

In Saigon, you can find the dish in Tu Hoa Eatery in Binh Thanh Dist., Ganh Mam Nem in Phu Nhuan Dist., Mam 148 in District 1, to name but a few.

By Lam Nhu

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