Binh Dinh fermented pork roll wrapped in banana leaves

Weight: 200g pack / 500g banana leaf pack

Origin: Binh Dinh

Ingredients: Pork ear, pork skin, galangal, roasted rice powder, sesame, chili, fresh banana leaves

Shelf life: 7 -10 days from the date of production (store in refrigerator)

Production date: See package label

Distributed by: Vietmorsel orders from traditional "tre" makers in Binh Dinh, delivered within 24 hours after completion

Tre is a fermented dish characteristic of Binh Dinh people, associated with ancestral death anniversaries, Tet holidays, or parties of the martial arts land's people for generations. Unlike "gio cha" (Vietnamese pork sausage), tre is naturally fermented in banana leaves – the fermentation process creates a light sour taste, the aroma of galangal and roasted rice powder intertwine in a way that no other food can replicate.

Binh Dinh Tre is completely handmade, from pork meat and skin mixed with crushed galangal, fragrant roasted rice powder, sesame, and chili, then tightly wrapped in fresh banana leaves, tied with banana strings, and left to ferment for a few days until it reaches the right level. When unwrapped, the tre has a natural light red color, a distinctive aroma, and a harmonious sweet and sour taste; one bite and you immediately know the skill of the maker.

This is a specialty that is very difficult to mass-produce because it depends entirely on the traditional fermentation technique and the inherited experience of the tre makers – which is why authentic Binh Dinh tre is increasingly rare outside the region, and also why Vietmorsel orders directly from households instead of through intermediaries.

Ready to eat, no further preparation needed - simply unwrap the banana leaf and enjoy. Best served with grilled rice paper, cucumber, herbs, mango, hog plum, and a bowl of fish sauce with garlic and chili. You can lightly pan-fry it if you prefer it warm; the aroma of galangal and roasted rice powder will become very prominent. This dish is an excellent appetizer, perfectly paired with Bau Da wine, in true Binh Dinh style.

Store in the refrigerator immediately after receiving. Keep the banana leaves wrapped around the fermented pork roll so it continues to ferment properly and doesn't dry out. Consume within 7-10 days from the date of production. Do not leave at room temperature for more than 4 hours as the fermented pork roll will sour faster at high temperatures.

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