Nem thinh is a unique dish from Thanh Hoa that combines raw pork with toasted rice powder (thinh), along with aromatic leaves like guava and dinh lang (Polyscias fruticosa). The pork is fermented naturally without any heat treatment, creating a distinct flavor profile that sets it apart from the more common nem chua of Thanh Hoa.  

The mixture of fresh pork, toasted rice powder, and traditional seasonings like fish sauce, chili, garlic, and pepper results in a mildly tangy taste with a signature fragrance from the fermented meat and toasted rice. 

According to Nguyen Thi Dung, a resident of Nghi Son Town in Thanh Hoa, crafting nem thinh requires meticulous care, especially in selecting high-quality ingredients.  

“The pork must be fresh, tenderloin with no fat, and sourced on the same day. The rice used for thinh should be high-quality sticky or regular rice with round, evenly colored grains. As for the guava and dinh lang leaves, they should be young but not too tender or old,” Dung explained.  

The pork is cut into bite-sized pieces and mixed with julienned pork skin (bi). In the past, cutting the pork skin required significant effort and had to be done by hand to ensure uniform, thin strands. Today, modern machinery has made this process more efficient for large-scale production, saving time while maintaining quality.

After preparing the ingredients, the pork and skin are thoroughly mixed with seasonings such as fish sauce, garlic, chili, and pepper. Toasted rice powder is then added to the mix, which must be combined evenly to ensure the flavors are well-distributed.  

The mixture is shaped into small portions and wrapped in banana leaves, with an inner layer of plastic to facilitate natural fermentation. Proper wrapping is crucial to ensure the nem is airtight, as any gaps could cause the mixture to release liquid and fail to ferment properly.  

“Wrapping the nem tightly is essential. If not done correctly, the nem won’t mature or achieve the right texture,” Dung added.  

Once wrapped, the nem is stored in a dry, cool place or hung in the kitchen. It ferments over 2–3 days until it reaches the desired level of tanginess and is ready to eat.  

Nem thinh is best enjoyed with guava or dinh lang leaves, accompanied by chili sauce or fish sauce. The tangy, aromatic meat combined with the toasted rice powder creates a unique and savory flavor profile.  

Diners who have tried nem thinh describe it as mildly sour with a distinctive toasted aroma. When paired with the fragrant leaves and dipping sauce, the dish becomes even more appetizing.  

On the market, nem thinh is priced between 25,000 and 50,000 VND per piece, depending on size and location.  

Despite its popularity, nem thinh can be an acquired taste due to its raw preparation and fermentation process.  

Many first-time diners admit they were hesitant to try it but became fans after their initial taste. However, those with sensitive stomachs or digestive issues are advised to approach this dish with caution.  

Ngoc Vi