Vietnamese fermented pork roll (nem chua) is a meat roll with a sweet, sour, salty and spicy taste which makes the mouth salivates with each bite. vietnamese fermented pork roll possesses the local character of each region of vietnam, due to the differing ingredients and sauces used. it is the reason why it becomes the traditional vietnamese food. most versions of vietnamese fermented pork roll can be distinguished by their name, which is usually named after the area it originated from, such as thanh hoa, dong ba fermented pork roll in the ancient royal capital of hue, and ninh hoa fermented pork roll in khanh hoa province, yen mac fermented pork roll in ninh binh province, etc.
Answer the questions:
1. What is main ingredient of this traditinal Vietnamese Food?
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2. How long do we keep the fermented pork rolls in a cool place before eating?
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Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal.[1] Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves.[2] Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide.[