Tré Huế is prepared from meat and has a similar appearance to fermented pork sausage (nem chua), but the processing methods are completely different. In contrast to 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.