While
Ninh Bình’s nature and landscape are famous among travelers – with Hoa Lư, the
country’s former capital, Tràng An caves, world heritage Tam Cốc Bích Động
limestone caves or the Vân Long swamp Hollywood movie site, not many know nem chua and mắm tép, the dishes that have been long associated with the lives
of natives here.
Arriving
in the village of Yên Mạc, one is intrigued by a string of houses selling this
dish.
Moss-eating fish: Tilapia broth is also a popular dish of locals in Ninh Bình, especially in Tổng Trường Yên (Tràng An now). Fish found in this area is firm and aromatic. — Photo dulichninhbinh365.com
Fermented pork
Nem chua, fermented pork wrapped in banana
leaf, looks very much like a greenish sausage. Opening the banana leaf emits a
pleasing aroma of fermented pork blended with guava, generating homesickness
among those raised in Ninh Bình.
Removing
the greenish cover reveals the pinkish colour of pork with some shredded white
skin.
The
pork tastes a bit sour due to the fermentation process. It is served with
dipping shrimp/ fish sauce, spiced with garlic and chilli.
Three
other localities take pride in their fermented pork – the ancient city of Huế,
Thanh Hóa and Phùng (former Hà Tây Province). Each has a unique taste. Unlike
the fermented pork of the central province of Thanh Hóa and Huế City, which is
made of ground pork, Yên Mạc fermented pork is made of sliced pork.
To
make fermented pork, locals in Yên Mạc take out the fat and slice the lean
pork. The slices are then soaked with thính
(ground roasted rice) and wrapped in a cloth, which is squeezed remove any
water left.
Sliced
pork soaked with thính and shredded
pork skin are then seasoned with salt.
The
amount of thính and salt will decide
the quality of the final product. If it is overseasoned, nem chua will be too sour, while lack of seasoning will prevent
fermentation.
In
summer, it takes one day to get pork fermented while in winter, it takes up to
four days. Yên Mạc fermented pork is dipped in fish/shrimp sauce and eaten with
some leaves like fig leaves, mơ
(stinkvine) and đinh lăng (polyscias
fruticosa) leaves.
Locals
in Yên Mạc have a story about how the dish was born. It is said that in the
Nguyễn dynasty, a resident of Yên Mô Thượng Village named Phạm Thận Duật worked
in the royal court. He had a daughter with a passion for cooking. Phạm Thị Thư,
seeing that drinking wine and eating Huế’s fermented pork was one of her
father’s favourites, learned how to make this dish from the skillful chefs of
the royal court.
When
holding a party, this home-made fermented pork was a must for the father’s
colleagues who were officials serving in the royal court. The dishes made by
Thư were said to be even better than those served in the royal court.
When
Thư came back her hometown in Ninh Bình, she passed down the know-how to Phạm Xủy,
a great grandson of Duật. Xủy then opened a fermented pork eatery near Cầu Bút
market and gradually his reputation spread to other provinces. Officials would
always order Xủy’s fermented pork for their parties. Tourists passing by would
also drop in to buy it and take back home as a gift.
There
is an old saying that goes like this:
Yên Mạc đặc sản nem
chua/ Tiệc tùng đình đám thường mua về dùng
“Fermented pork – Yên
Mạc’s specialty/ Small or big parties often had it.”
Distinct taste: In summer, it takes one day to get pork fermented while in winter, it takes up to four days. Yên Mạc fermented pork is dipped in fish/shrimp sauce and eaten with fig leaves, mơ (stinkvine) and đinh lăng (polyscias fruticosa) leaves. — Photos dulich365.com
Shrimp paste
About
40 kilometres from Yên Mạc village is Gia Viễn District, an area surrounded by
the three rivers – Bôi, Đáy and Hoàng Long, a land famous for its limestone
caves and swamps. Thanks to its river network, Gia Viễn residents have abundant
tiny shrimp with which to make mắm tép,
Shrimp
paste here is commonly used as a type of dipping sauce or added to stirfried
pork. Those who do not want to use shrimp paste for dipping, can stir shrimp
paste with boiling oil, and add dry onion slices, garlic and ginger.
Gia
Viễn shrimp paste is made pretty much the same way as traditional shrimp sauce,
yet the ingredients are quite different - locals in Gia Viễn make the paste
from tiny shrimp.
The
process is quite simple – thính, salt
and water are added to shrimp, the mixture is then put into a terracotta pot
within a month. The longer it is preserved, the higher quality the shrimp paste
is.
Hoàng
Minh Trang, a local resident, describes the process: “Making shrimp paste is
not difficult but it requires care in every step and exact amounts of
ingredients [thính and salt]. To make
shrimp paste, we [Trang and her husband] had to wake up at as early as 1am to
catch fresh tiny shrimp, which should be cleaned within two to three hours.
Otherwise, the shrimp dies and that batch of shrimp paste would not meet our
standard quality,” she said.
“I
still remember our parents going to the river to pick up tép (tiny shrimp) and either sell them at market or to the families
that make shrimp paste, or bring back home to make shrimp paste for family
use,” said Đinh Thị Thành,
The
tiny shrimp is in season in November and December, when the river water turns a
bit unclear and muddy, said Thành.
These
days one can catch three to five kilograms of shrimp, but the job is never easy
as it requires shrimp catchers to stand five to eight hours in water, said
Thành.
Meticulous preparation: Shrimp paste in Gia Viễn added to stir-fried pork.
Ground rice
In
roasting rice to make thính, one also needs to be patient, stiring the grains
over a low heat. If overcooked, the ground thính
will taste bitter and be useless.
“When
I was small, I was so familiar with shrimp paste making procedures. But it was
not easy for me the first times. It either smelled bad or was too salty. It
took time to perfect the dish,” said Trần Thị Trang of Me town in Ninh Bình.
Her family now makes about 700 litres of shrimp paste every month.
“Every
step is important and requires meticulousness. To me, roasting thính for shrimp paste needs the most
attention. We made thính from sticky
rice that we grew ourselves. A good batch of roasted rice must be brown in
colour and have an aromatic scent,” said Trang.
Shrimp
paste is a popular and convenient dish because it can be kept for long periods
of time and doesn’t need any preservatives. The longer it sits, the better the
paste, said Thành.
Besides
fermented pork and shrimp paste, tilapia broth is also a popular dish of
locals, especially in Tổng Trường Yên (Tràng An now), as this fish is found in
the caves of Tổng Trường Yên. Different from fish growing in other regions,
tilapia here ate moss and grass and its flesh is firm and aromatic.
By Hong Van/ VNS