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.

Step 2: To create a delicious Tré, an essential step is preparing the spice mixture for blending with Tré. Chili, galangal, and garlic are finely minced, while roasted rice powder is ground into a smooth texture. Sauté dried chili until fragrant, adding oil to enhance the color when mixed with Tré.

- Mix the sliced ears, snout, and skin with galangal, garlic, and roasted rice powder. Add 50 grams of sesame seeds, 2 teaspoons of sugar, 3 teaspoons of MSG, and 2 grams of pepper to the bowl.
- Use your hands to thoroughly mix the ingredients in the bowl, and then add dried chili and vegetable oil.
- Continue to mix the ingredients by hand until they are well blended, indicating that you have completed half of the process of making Tré.
- The mixing process is crucial to maintaining the delicious aroma of Tré.

This step plays a pivotal role in ensuring that the flavors meld harmoniously, contributing to the distinctive and appetizing taste of Tré Huế.

Step 3: Banana leaves should be wiped clean on both sides with a cloth. Then, cut them into rectangles and place a guava leaf in the center. Roll it into a cylindrical shape, securely tie both ends, and use additional strings to fasten it.

- Hang the rolls in a cool, airy place for about 2 to 3 days, and you will have the authentic Huế-style Tré ready to be enjoyed.

- If you cannot find banana leaves, you can replace them by placing the mixture from step 2 into a glass jar along with a few guava leaves. Although this method may not impart the distinctive flavor of being wrapped in banana leaves, it is convenient and suitable for urban dwellers while still maintaining the delightful aroma of Tré.

Wrapping Tré Huế

In addition to the meticulous preparation and processing that demand dedication and professionalism, the wrapping of Tré also plays a crucial role and requires equally meticulous attention. In the past, people from Huế used to wrap Tré layer by layer with banana leaves carefully. Nowadays, the process has become simpler by placing Tré into a small nylon bag and tightly securing it with an elastic band, using only a few thin banana leaves on the outer layer. This method is favored by many restaurants and eateries for its convenience and labor-saving features.

However, there are still places that maintain the traditional wrapping style, demanding diligence and passion to create a distinctive Tré Huế, bringing out the unique flavors of the region.

Enjoying Tré Huế in the Right Way

According to locals, the most traditional way to appreciate the flavor of Tré is to eat it as is. Once fully cooked, Tré is enjoyed directly with a bit of garlic, chili, and Dinh Lang leaves. With this method, diners can perceive the original taste of Tré most distinctly.

Tré Huế possesses a slight chewiness from the pig's skin, a bit of crisp sweetness from the pig's snout and ears, the richness of sesame seeds, a touch of spiciness from chili, and the enticing aroma of galangal. Eating it with Dinh Lang leaves and garlic enhances the experience, creating a flavor that captivates many.

Eating Tré with a bit of garlic will enhance the flavor of Tré.

Tré Mixed with Nem Chả - A Delight for All

When it comes to Tré, many will immediately think of Tré mixed with nem chả. Indeed, Tré mixed with nem chả is an incredibly popular dish, not only because of its simple preparation but also thanks to the unique flavor it offers.

Slices of Tré, along with beef sausage (chả bò) and fermented pork sausage (nem chua), are cut into bite-sized pieces and mixed with a bit of green mango and cucumber. To enhance the flavor, add some cilantro, garlic, chili, salt, pepper, and the essential sourness from tamarind.

Tré mixed with nem chả is a wonderful combination of visual appeal, aroma, and taste. It not only boasts eye-catching colors and a distinctive aroma but also delivers an irresistible flavor with the harmonious blend of Tré, green mango, nem chả, and other ingredients, leaving everyone praising its deliciousness while enjoying each bite.

Tré Huế has a slightly yellow and red color, attributed to the presence of galangal and chili.

Best Accompaniments for Enjoying Tré Huế

Due to its familial ties with "nem chua," Tré Huế achieves an excellent flavor when combined with garlic, chili, guava leaves, and Dinh Lang leaves. People from Huế believe that Tré truly becomes delicious when it has a strong spicy taste. At this point, the flavors of garlic, chili, and galangal will highlight the distinctive aroma, masking the gamey smell of meat. Additionally, the fragrant aroma of roasted sesame seeds contributes to the unique taste of Tré.

Moreover, you can eat Tré with chili sauce or stir-fried chili to enhance the spicy flavor of the dish. However, those who appreciate more sophisticated culinary experiences, will realize that Tré Huế is truly delicious when enjoyed with garlic, chili, guava leaves, and especially with vinegar-soaked garlic. As Tré shares similarities with nem chua, adding strong spices helps mask the meat's gaminess, creating a unique culinary experience.

How is Tré Huế, the Signature Specialty of the Ancient Capital, Evaluated?

In terms of flavor, authentic Tré Huế brings a distinctive, sweet, and rich aroma, especially the unique combination of sour, spicy, and sweet tastes. The crispy texture of Tré comes from using pig's ears and snout, primarily cartilage. The rich flavor of roasted sesame seeds and peanut oil, combined with thính, garlic, and galangal, creates a characteristic aroma. The spicy kick from chili highlights the distinct flavor of Tré Huế.

People from Huế often believe that Tré Huế is truly delicious when it has a spicy taste. At this point, the flavors of garlic, chili, and galangal will overshadow the gamey smell of the meat, combined with the aroma of roasted sesame seeds to create a distinctive flavor.

In the daily meals of people from Huế, Tré is often chosen as an appetizer, usually accompanied by a bit of wine to warm the heart on cold days. During Tet (Vietnamese New Year), tasting and evaluating the quality of Tré becomes an interesting experience for housewives and diners, creating a characteristic feature of Huế.

For those who live away from their hometown, Tré Huế is not just a unique dish but also a part of memories of the flavors of their homeland, with dreamy and gentle characteristics of Huế. It is not just a dish; it is also the best way to introduce Huế culture to relatives and friends. That's why gifting Tré Huế is considered a meaningful and distinctly Huế gesture.

Price Reference: 90,000 VND/Can (350 grams) - 70,000 VND/Box (10 sticks)

Tré is truly a humble specialty that every traveler to Huế should experience. Whenever esteemed guests visit, people from Huế often offer Tré as a symbol of their local specialty. Enjoying a piece of Tré, paired with vinegar-soaked garlic and occasionally sipping a glass of wine or beer, is a common way for people from Huế to indulge in this delicacy. Tasting Tré on cold winter days or during chilly, drizzly weather creates the distinctive atmosphere of Huế, adding an element of refinement, tranquility, and allure to the space.

The Unique Colors and Flavors of Tré Huế

The color of Tré Huế is visually captivating, blending seamlessly with its distinctive flavors to create an irresistible combination that leaves travelers in awe. When unwrapping a bundle of Tré Huế, it often exhibits a vibrant pink or slightly leaning toward white, depending on the types of spices used. The predominant hue of Tré Huế is usually a radiant red, a delicate fusion of red chili powder and the light yellow of galangal.

In terms of flavor, describing Tré Huế is not a simple task; it requires words such as delicious, crispy, fatty, tender, savory, fragrant, spicy, sweet, and pungent! The rich aroma of Tré is created through the combination of galangal, providing a distinctive and pleasant fragrance. Particularly, enjoying Tré during the rainy season brings a warm and cozy taste, while in the summer, it becomes even more refreshing and delicate. Just reading these general descriptive words might already trigger a strong salivary response.

Tré Huế, with its unique flavor profile and a touch of spiciness, is the first highlight that comes to mind. Although it doesn't have the typical flavors of fermented pork sausage (nem chả), Tré is a delightful dish that touches the hearts of those who indulge in its taste. For those at a distance, savoring it once will leave an enduring impression, while for the people of Huế, Tré is a lifelong passion that never fades.

Tré Huế, with its distinctive flavor profile, is immediately highlighted by its notable spiciness.