Mixed Salad with Fermented Pork and Vietnamese Sausage (Tré trộn nem chả)

Tré trộn nem chả, also known as "Mixed Salad with Fermented Pork and Vietnamese Sausage," is a unique and flavorsome dish originating from Binh Dinh province. This culinary delight combines the sourness of fermented pork (nem), the tangy taste of tamarind, and the richness of beef and pork sausages infused with spicy chili and garlic.

The distinctive ingredients of Binh Dinh's Tre Tron include nem, beef sausage, mango, toad (a type of vegetable), and Vietnamese coriander. Despite its humble ingredients, preparing Tre Tron requires meticulous and careful processing. The packaging process is crucial as it enhances the aroma and reduces the greasiness of the meat. Tre, along with its accompanying ingredients, is delicately wrapped in guava leaves, further secured with plastic wrap, tightly bound with dried straw, and carefully tied with string. The mixture is then fermented for approximately three days to reach its optimal flavor.

To elevate the taste, Tre Tron is served with young mango, young toad, cucumber, garlic, fresh chili, salt, pepper, tamarind juice, and finely chopped Vietnamese coriander. These ingredients are skillfully tossed together and presented on a plate, complemented by crispy shrimp crackers.

Indulge in the exquisite combination of flavors by taking a piece of Tre Tron along with mango, sausage, and toad, and placing it on a shrimp cracker. With each bite, you will experience the harmonious blend of sour, spicy, salty, and sweet flavors, enhanced by the delightful crispiness and flavor of the pork ear.