Nem chua

It can take the form of bite-size pieces wrapped individually in aluminum foil and paper, or a kind of cervelat in sealed plastic.

In Vietnam, it is generally eaten raw,[2] but European health rules make it recommended to cook the products sold there.

Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết.

[3][4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.

[3][4] In France and Belgium, nem chua is frequently found on the market because it corresponds to the food tastes of people from the South, the majority among the Vietnamese diaspora.