Vietnamese cuisine is rich, which is something no one can deny. From the North to the South, every region has delicious dishes, bearing the cultural characteristics of that region. In particular, Central cuisine also contributes a lot of specialties, many dishes are even popular across the country. Typical can be mentioned spring rolls of Hue Ancient Capital.
For a long time, spring rolls are a unique dish of Hue, a sacred part of Hue cuisine. The ingredients to make this dish are nothing too fancy, just pork, pork skin with a little salt and sugar. However, to make spring rolls requires a lot of work, from the selection of ingredients to the way of processing. Before the machine support had not yet developed, pork had to be pounded by hand, mixed with finely chopped squash, spices, then spread on bamboo sticks, and finally grilled over charcoal. The operation of bringing the skewers back and forth on the coals until cooked is known as lui by folk, from which the name nem lui was born.
Spring rolls when ripe golden evenly, eat both crispy, just sweet, just rich, just eat not have been liked by many people. But Hue cuisine is inherently sophisticated, besides the fragrant spring rolls, the Hue people also skillfully make an addictive dipping sauce.
Nem Lui dipping sauce in accordance with Hue standards is very sophisticated. Only ingredients include peanuts, sesame, soybeans, aromatic juices, fish sauce and especially pork liver. It is known that these ingredients will be pureed and then seasoned to taste just right so that they become a thick paste, both salty, sweet, fleshy, fatty, and spicy are achieved. It is because of such a sophisticated sauce that the delicious spring rolls are even more enhanced. Some people even claim to be in love with spring rolls in Hue just because of the unique sauce of the ancient capital.
Like many dishes of the Central region, spring rolls are served with a lot of raw vegetables such as lettuce, herbs, green mango, acrid banana, cucumber, basil… A full portion of spring rolls will include plants. Deliciously cooked yellow spring rolls, rice paper, a plate of fresh, clean green vegetables and a light brown dipping sauce. Such a complete juiciness under the skillful hands of Hue people just looking at it makes people salivate.
When eating, diners pull spring rolls from skewers with raw vegetables, acrid bananas, star fruit, and dipping sauce. A standard piece of spring rolls with the fatty aroma of meat, the rich flavor of the dipping sauce, the sour, acrid and fresh taste of vegetables can make any fastidious diners nod.
With an irresistible attraction, gradually, spring rolls have crossed the boundary of the ancient capital to go to many regions. Up to now, spring rolls have become a favorite snack in many places and also have many variations. There are places where bamboo sticks are replaced with lemongrass or sugar cane, many places leave out sophisticated dipping sauces to make sweet and sour fish sauce. Knowing that each version of spring rolls in each place has a delicious taste, but those who have tasted Hue standard spring rolls will love the taste of spring rolls in the ancient capital.