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Lai Thieu fermented pork roll
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01/01/2017

​Back to Lai Thieu to enjoy special fermented pork roll, which is the specialty dish, a brand cannot fail to mention in Thu Dau Mot culinary village in the past, and in Binh Duong today.

Before, Ho Chi Minh City's gourmet often go to Lai Thieu to enjoy this specialty fermented pork rolls, because of its most delicious and famous in the Southeast region.

Lai Thieu fermented pork roll makes by traditional handmade from choosing fresh lean thigh meats, removes all tendon and fat, sliced wide, dry and places in mortar to become puree, marinated with appropriate roasted salt, sugar, flour and spices. Boiled pork skin, drain, finely chopped into strands. Neck meat boiled, drained chopped into small strands, marinated in sugar for fat to clear. Stir garlic with fat until turn yellow; remove garlic, leave fat until cooled. Chopped meat, pork skin, stranded fat, liquid fat mix together. Tiger's Claw leaves and banana clear leaves made covering the core and make the bark. Squeeze chopped meat into square pieces, add a pepper, a slide of garlic, chili then wrap by Tiger's Claw to absorb water and easily to fermented. Outer shell wrapped by banana leaves, tie cruciform by bamboo strings to a string of 10. Fermented pork roll can be used after three days.

Back to Lai Thieu to enjoy special fermented pork roll, which is the specialty dish, a brand cannot fail to mention in Thu Dau Mot culinary village ago, and in Binh Duong today.​

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