Have you ever heard about Da Nang’s pork roll? In Vietnam, a pork roll is called “Banh Trang Cuon Thit Heo” which has a harmony of taste, color, and aroma. Let’s discover this special pork roll with Go Travel in this article!
Have you ever heard about Da Nang’s pork roll?
Nobody knows exactly who invented banh cuon, or when, but almost everyone agrees that Vietnamese people have been eating banh cuon for more than 2000 years. Around 300 BC, ancestors of today’s Vietnamese migrated to Thanh Tri Ward, today known as Hanoi Capital. There, they began cultivating rice, steaming rice paper, and rolling them up into seasonal delicacies. These rice paper rolls evolved over centuries to become Da Nang’s pork roll we know today.
Da Nang’s pork roll rice paper
In the center of Vietnam, Da Nang has refined the classic banh cuon into a local delicacy known as banh trang cuon thit heo, or rice paper pork rolls. This gourmet dish was once known only by Quang Nam and Da Nang residents, but its popularity has spread throughout the country and now has a universal reputation.
Da Nang makes a special effort to find “banh trang cuon thit heo”
These days, foodies and savvy gormandizers passing through Da Nang make a special effort to find “banh trang cuon thit heo”. The dish is one of Da Nang’s unmissable culinary specialties, right on top of the list alongside Mi Quang.
What is Banh trang cuon thit heo?
The dish’s name includes both the ingredients and the directions. “Banh trang” refers to the rice paper, “thit heo” refers to the pig belly meat, and “cuon” refers to the roll. The pork in banh trang cuon thit heo is chosen for its meat-to-fat ratio. It’s delicately seasoned before being cooked until soft, then sliced into sliver-thin slices, plated, and served with the veggies. The veggies in Da Nang’s pork roll, unlike the pork, are eaten uncooked.
What is Banh trang cuon thit heo?
The fresh veggies might vary, but often include lettuce leaves, cucumber slices, perilla, Thai basil, banana flowers, mint, and coriander. Finally, rice flour noodles are served alongside the meat and veggies. The dipping sauce, a local treasure, is the dish’s last ingredient.
Mam Nem Dipping Sauce – Mắm nêm
Mam nem is a fermented fish sauce from Quang Nam that is used as a dipping sauce when nuoc mam isn’t enough. One of such times is a dish of banh trang cuon thit heo. Mam nem, which is made of fermented anchovies, sugar, Thai chili pepper, garlic, lemongrass, sugar, and crushed pineapples, is an indispensable accompaniment to banh trang cuon thit heo.
Mam Nem Dipping Sauce – Mắm nêm
Unlike typical nuoc mam, which is squeezed into a black and salty liquid, mam nem is made from entire fermented anchovies and is more of a paste than a liquid. If you’re unfamiliar with Vietnamese food, the salty, stinky, fishy flavor of mm nêm will take you by surprise – the taste is unlike anything else!
How to eat Banh Trang Cuon Thit Heo
First, lay down a sheet of rice paper flat. You can use a plate for convenience, but with a little more technique and care, gently cup rice paper in the palm of your hand to create a bowl or taco shape. Place a layer of rice flour noodles (similar to uncut strips of pho) on top of the rice paper before adding any meat or veggies.
How to eat Banh Trang Cuon Thit Heo
The two layers should be adhered to one another. Roll up the banh trang and rice flour with thit heo and an array of veggies and herbs. Dip one end of your roll into the mam nem and enjoy as the many flavors and textures mix to create a well-balanced snack.
Where to Eat Banh Trang cuon thit heo in Da Nang
Try out Da Nang’s pork roll at any one of these local locations. Once hooked, you can go through the list and try them all, comparing different flavor variations.
Mau Eatery
Mau eatery owning a Da Nang’s pork roll, is a popular dining destination for many visitors that visit Da Nang. The store is wowed by the rich, spicy, sour, and hot fish sauce, as well as the smooth and tasty dew-dried rice paper. Many travelers enjoy Quan Mau because of its passionate personnel, broad menu with many appealing Da Nang delicacies, and reasonable costs.
Mau Eatery in Da Nang
- Address: 35 Do Thuc Tinh, Cam Le, Da Nang
- Opening hours: 08:00 am – 11:00 pm
- Reference price: 60,000 – 160,000 VND
Ba Huong Eatery
The rich flavor of the dipping sauce, which is impossible to blend with any other restaurant, distinguishes the Da Nang’s pork roll of Ba Huong eatery. Furthermore, while ordering, guests can include green veggies in their order without being charged by the restaurant. Don’t forget to savor the very cool and delicious coconut jelly dessert when you complete your dinner.
Ba Huong Eatery in Da Nang
- Address:
Branch 1 – No. 460 2/9 Street, Hai Chau, Da Nang
Branch 2 – No. 126 Duy Tan, Hai Chau, Da Nang - Opening hours: 09:00 am – 10:00 pm
- Reference price: 80,000 – 120,000 VND
Dai Loc Da Nang pork roll eatery
Despite being nestled in a quiet lane with little room, Dai Loc Nho Quan is a popular site for travelers seeking Da Nang’s pork roll. The entire restaurant, as the name says, has a bold “sound” of Dai Loc with a warm yellow hue and 100% rural, tasty, and pure products.
Dai Loc Da Nang pork roll eatery
The noodle soup is prepared entirely from Can rice, and the seasoned fish sauce is produced using an ancient method available exclusively in Dai Loc, giving it a very distinct flavor.
- Address: No. 27/2 Thai Phien Street, Hai Chau, Da Nang
- Opening hours: 06:30 am – 08:30 pm
- Reference price: 30,000 – 79,000 VND
Da Nang food is not only varied and excellent, but it also reflects the “country soul” of the Quang people. Da Nang’s pork roll rice paper is a delectable delicacy that many tourists seek whenever they visit this lovely city. If you are traveling to Vietnam and wonder what to eat, why don’t you try Da Nang’s pork roll for once-in-a-lifetime? Go Travel ensures that you will have a memorable experience!
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