Tré Huế - Uniquely Delicious and Unforgettable Flavor

Hue cuisine is indeed a treasure trove that has captivated culinary enthusiasts for many decades. Among the distinctive dishes of Hue, Tré or fermented pork skin stands out as a "star," attracting diners of all ages. When in Hue, don't forget to indulge in this unique dish.

For those passionate about exploring local cuisines from various regions, Tré Huế is not just a familiar dish but also a specialty loved by many diners.

Tré Huế is made from meat and has a similar appearance to fermented pork sausage (nem chua), but it differs completely in its processing method. Unlike nem chua, which uses minced pork, ears, and rice puffs to undergo fermentation from raw meat, Tré Huế follows the opposite principle. The skin and meat of tré need to be boiled thoroughly before processing. Importantly, the seasonings for Tré Huế are diverse, including fish sauce, garlic, roasted sesame seeds, chili powder, whole chilies, galangal, and indispensable roasted rice or roasted glutinous rice.

Tré has a pale pink color, and when eaten, it has a crispy texture, a rich and fatty taste, a slight sourness from the fermentation process, and a hint of spiciness from chili, accompanied by the aromatic fragrance of galangal. The exact originator of Tré is unknown, but it has been passed down through generations, becoming an integral part of the lives of the people in Huế. Tré is not only present in their daily meals but also an essential dish during memorial ceremonies, weddings, and especially during traditional Vietnamese Tet holidays.

Tré Huế is not only a familiar dish but also a specialty that is beloved by many diners.

Making Delicious Tré Huế with the Authentic Flavor of the Ancient Capital

Ingredients for Crafting an Enchanting Dish of Tré Huế

It is indeed accurate to say that each local specialty reflects a part of the community's character in that region. Exploring Tré Huế and its preparation provides us with a profound insight into the soul and character of the people in the romantic land of Huế. The meticulous processing of ingredients to create a delicious and harmonious Tré meal mirrors the simplicity and sincerity of the inhabitants of this ancient capital.

- Main Ingredients: Pig's ears and snout (1 kg), pig skin (200 grams), galangal (300 grams), fresh chili (100 grams), dried chili (50 grams).

- Distinctive Ingredients: Roasted rice powder (1/2 bowl), guava leaves, banana leaves.

- Accompanying Seasonings: Garlic (1 large bulb), fine salt (3 teaspoons), roasted sesame seeds (50 grams), MSG (3 teaspoons), sugar (2 teaspoons).

An important note to remember when selecting ingredients for making delicious Tré is to choose traditionally processed roasted rice powder. This ensures that the aroma and flavor of Tré are authentic to Huế.

The primary ingredients for making Tré Huế

Home Cooking Guide for Authentic Tré Huế Flavor

When you have the opportunity to travel through the Central provinces, you'll likely come across various unique types of Tré, such as Tré Phú Yên, Tré Bình Định, etc. However, the flavor of Tré Huế is truly distinct and stands out from any other type of Tré. Tré Huế is characterized by its crispiness, chewiness, coupled with a spicy taste that creates an irresistible craving, making one want to savor it repeatedly after every bite. Despite being such a tempting dish, the preparation of Tré Huế is surprisingly simple.

Ingredients: Pig's ears and snout, galangal, roasted rice powder, garlic, sesame seeds, etc.

Step 1: Pig's ears, snout, and skin, after being meticulously selected, are washed thoroughly with clean water and salt to remove all impurities.
   
   - Next, the cleaned pig's ears, snout, and skin are boiled with a bit of ginger and garlic to eliminate any undesirable odor.
   - Once the ears, snout, and skin are cooked, they are taken out, soaked in cold water for 10 minutes, then drained and sliced into thin strips.
   - After boiling, the sliced ears, snout, and skin are soaked in cold water for an additional 10 minutes to ensure a crispy and flavorful end product.
   - The sliced ears, snout, and skin are then set aside.

Value of Culinary Heritage: