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Subscribe to
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.
28.9 C
Ho Chi Minh City
Saturday, May 31, 2025

When in Danang, don’t miss this specialty

By Quynh Han & Tien Sa

Must read

The Danang-style pork roll, a well-known rustic dish, impresses diners right from the first bite

The highlight of the dish is the pork with its skin and fat at two ends. The long thin slices of pork are a perfect blend between lean and fatty. The local cook often selects boneless leg pork. The pork is skillfully boiled to maintain its sweetness without being too chewy or dry. It is then cut into slices that are neither too thick nor thin, with the skin and fat at two ends. That’s why the dish is called thit heo hai dau da in Vietnamese (pork with skin and fat at two ends).

Slices of boiled pork are served with thin steamed rice cakes made from rice flour, banh da or Vietnamese-style grilled dry pancakes and fresh herbs.

The pork rolls are not complete without a dipping sauce, which is a mixture of anchovy fish sauce, minced garlic, green chilis and some lemon juice.

When all the ingredients are rolled together and the roll is dipped into the sauce, diners can taste the sweetness, the fat of the cooked meat and the fresh taste of the herbs. Finally, what lingers on the tip of the tongue is the dipping sauce that is neither too thick nor thin, and is bursting with spicy and light salty flavors.

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