Tin du lịch The rare grilled nem buried in ashes is famous in the land of the two kings, Thanh Hóa.

Grilled nem Thọ Xuân is a specialty of Thanh Hóa, impressing diners with its distinctive flavor and elaborate preparation.

View attachment 1347 Grilled nem Thọ Xuân is one of the famous specialties in Thanh Hóa. Photo: Provided by the source.
The cuisine of Thanh is mainly simple dishes, not extravagant delicacies, yet the flavors are superbly delicious, with intricate preparation methods.
Besides the renowned fermented nem, when visiting Thanh Hóa, tourists should not miss the grilled nem dish. This specialty originates from the Thọ Xuân region, known for its rich history and legendary heroes. Thọ Xuân is also named “the land of two kings,” where two national heroes were born: Emperor Lê Đại Hành, who defeated the invading Song army at the end of the 10th century, and Emperor Lê Thái Tổ, who defeated the Ming army in the early 15th century.
Mr. Đỗ Văn Vũ, the owner of a grilled fermented nem shop in Thọ Xuân district (Thanh Hóa), shares that he sells about 300 - 400 pieces of nem daily through both direct sales and delivery across the country.
View attachment 1348 The necessary ingredients to prepare grilled nem Thọ Xuân. Photo: Provided by the source.
Sharing the ancestral secret of making grilled nem Thọ Xuân, Mr. Vũ believes that selecting ingredients is a key factor. Good nem must be wrapped in lean shoulder meat, as it has the right crispness while remaining tender due to some fat. The meat is diced and mixed with clean pigskin cut into thin strands about 0.5mm.
“In addition, some other ingredients must be prepared such as minced garlic, chopped chili, ground black pepper, fish sauce... Young kaffir lime leaves and guava leaves must be chosen, washed clean, and dried,” Mr. Vũ shared with Lao Động.
The meat is marinated for about 30-60 minutes to absorb the flavors. The distinctive flavor of grilled nem also comes from roasted rice flour. Besides rice flour, some places also use corn flour for aroma.
Then, it is divided and rolled into equal-sized portions. This will help prevent the nem from bursting out when wrapping and make it easier to wrap.
Banana leaves are torn into pieces about 10-15cm, sun-dried or heated over a fire. The banana leaves should be just wilted enough so they do not tear when wrapping.
View attachment 1349 After marinating, the meat is rolled into portions for easy wrapping. One kilogram of meat can make about 3-4 large nem or 5-6 small packages of nem. Photo: Provided by the source.
When wrapping, the hands of the person must be agile and skillful. Take a small piece of banana leaf, place it on a guava leaf, add a few kaffir lime leaves, and the meat portion, and roll it up. Then, add two leaves on the outside.
Mr. Vũ notes that the wrapping technique requires the person to be adept, ensuring that each nem is neatly shaped, with a light aroma wafting from the outside.
After wrapping, the nem needs to be left for about two to three days to mature if it’s cold, or left outside for half a day or overnight and then stored in the refrigerator. The ideal nem should not be too light or too dark, with a mild sour taste. Just lightly pry one with chopsticks, and the nem will come apart, with each piece of meat wrapped around fragrant flour, mingling with the sauce, garlic, chili, and the aroma of guava and kaffir lime leaves...
“One noticeable difference is that the pork for grilled nem is not ground as finely as for fermented nem, or sliced pigskin is cut into strands like soft nem but sliced into thin slices like fermented nem. Other types of nem can be eaten raw after fermentation, while grilled nem has to go through the grilling stage to be enjoyed,” Mr. Vũ pointed out the differences between grilled nem Thọ Xuân and other types of nem.
After the nem ferments, it is best enjoyed by grilling the whole nem on a wood stove or burying it in embers. At that time, the outer layer of the leaves is charred, while the inside, filled with fatty meat, retains moisture, resulting in soft and fragrant nem.
View attachment 1350 A plate of grilled nem Thọ Xuân after grilling. Grilled nem is wrapped with fig leaves and served with garlic chili sauce. Photo: Provided by the source.
Today, for those who do not have the means to grill over a wood fire or embers, grilled nem can also be prepared using electric stoves, air fryers, or by frying, steaming, or stir-frying with vegetables... Grilled nem is best eaten hot, and it can be wrapped with fig leaves and dipped in fish sauce or chili sauce for a complete flavor.
Regarding the preservation process, grilled nem can be stored in the refrigerator for up to 20 days. When stored in the freezer and vacuum-sealed, nem can last up to 40 days.
Grilled nem Thọ Xuân has become a rustic specialty for travelers visiting Thanh Hóa, alongside other famous specialties to take home such as gai cake, lam tea, cu dor cake...