Fermented pork · Village craft
Nem Chợ Huyện
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The raw pork 'cooks' by fermenting in its leaf wrapping for a few days, turning pleasantly sour without heat.
Small parcels of sour fermented pork, unwrapped and eaten with rice paper, herbs and fresh vegetables, sold at markets and snack stalls around Quy Nhon.
Why it's made this way: Named after the Chợ Huyện area of Phước Lộc commune in Tuy Phước, just outside Quy Nhon, where nearly 30 family workshops make it; the name has been a protected trademark since 2017.
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Part of World of Street Food — 3422 dishes from 118 countries.
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