Unlike the famous fermented pork rolls in Dong Thap, Binh Dinh, and Thanh Hoa, the fried fermented pork rolls in Hanoi have a completely different flavor that has earned them a spot on the list of must-try street food for tourists.
These fried fermented pork rolls are made from ground pork, sliced pork skin, and powdered grilled rice. Freshness is key when selecting the pork meat to ensure the rolls are chewy and the crispy outer layer is sweet. The rolls are wrapped in cling film, left to naturally ferment, and then shaped by freezing them. The fermentation process must be carefully timed to avoid excessive sourness. Finally, the rolls are coated in bread crumbs and deep-fried in hot oil.
The result is fried fermented pork rolls with a crunchy outer layer and a tender, chewy filling that has a hint of fatty taste from the cooking oil. This dish is often served with a small bowl of chili sauce, chopped cucumber, or green mangoes. It’s a wonderful experience to enjoy these rolls with close friends and a cup of refreshing lemon iced tea.
