Tré Huế (Hue Fermented Pork Roll in Guava Leaf)

A fermented pork roll of pig's ear, snout and skin with galangal, garlic, chilli and toasted rice powder, wrapped in guava and banana leaves. Sour, crunchy and a classic Hue gift.

Tré is a fermented pork preparation with strong traditions in central Vietnam, and Hue's version is one of the best known. Pig's ear, snout and skin, sometimes with a little pork belly, are boiled just until done, plunged in cold water to keep them crunchy and sliced into thin strips. They are mixed with shredded galangal, garlic, fresh and dried chilli, toasted sesame and thính, a powder of toasted rice that drives the fermentation, then packed tightly in young guava leaves and banana leaf and left for a few days to sour. The result is tangy, garlicky and warmly spicy, with a pronounced galangal aroma and a crunchy, chewy texture from the ear and skin. Tré is eaten cold as a snack or appetiser, traditionally on its own with a few slices of garlic, chilli and fresh leaves, and is a popular accompaniment to drinks. It appears on Tết and family memorial tables and, because it travels well in small rolls or jars, is one of the most common edible gifts from Hue.