Nem Tai Thính (Vietnamese Fermented Pork Ear Salad With Roasted Rice Powder)

1. Prepare the Ingredients

• Clean the pig ears thoroughly by shaving off any hair and scrubbing with lime or vinegar. Soak the ears in cold water for about 10 minutes to remove odors.
• Clean the pork cheek. Place both the cleaned ears and cheek in a pot, add 1 teaspoon of salt, and boil over medium heat until the pig ears turn translucent. When you can easily pierce the thickest part of the ear with a skewer, it’s cooked.
• Remove the meat, let it cool, wrap it tightly, and chill it in the freezer for 20 minutes. This helps firm it up for easier slicing.

2. Mix the Salad

Thinly slice the boiled pig ears and pork cheek.

Place the sliced meat in a large mixing bowl. Add 1 teaspoon of seasoning salt, a pinch of MSG (optional), ground pepper, and minced garlic. Drizzle in 1 tablespoon of fish sauce and mix well to let the flavors absorb. Let rest for 20 minutes.

Then sprinkle in roasted rice powder (thính) and toss until the meat is evenly coated with the powder.

To make the dipping sauce, mix:

• 1 tbsp sugar

• 3 tbsp water

• 1 tbsp fish sauce

• 3 tsp vinegar

3. Final Product

• Serve the salad with fig leaves, Vietnamese herbs (like đinh lăng), or lettuce for wrapping.
• The final dish offers a perfect balance: crunchy pig ear, tender pork cheek, and nutty, fragrant roasted rice. It’s a perfect appetizer or drinking snack, often enjoyed with cold beer or rice wine.

The Heritage of Nem Tai Thính (Vietnamese Fermented Pork Ear Salad With Roasted Rice Powder)

Nem tai thính is a traditional delicacy from Northern Vietnam, believed to have originated in rural villages across the Red River Delta, where pork was a staple protein and preservation techniques were passed down through generations. Unlike the fermented nem chua found in the central regions, nem tai thính focuses on freshness, texture, and the earthy aroma of roasted rice powder (thính gạo), a defining ingredient in many Northern dishes.

Historically, this dish was prepared during post-harvest seasons or festive occasions, when families gathered to celebrate abundance. Boiled pig ears and pork cheek—chosen for their balance of crunch and fat—were sliced finely and seasoned with simple spices like garlic, pepper, and fish sauce. Then came the key step: tossing the meat in thính, a powder made from roasted glutinous rice, which not only added a toasty flavor but also acted as a mild preservative.

Served with aromatic herbs such as lá đinh lăng, fig leaves, and dipped in a light sweet-sour fish sauce, nem tai thính became a staple of countryside hospitality—offered with a cup of rice wine to welcome guests, or shared among friends during year-end gatherings.

Today, despite modern adaptations and urban lifestyles, nem tai thính still holds its place in Vietnamese culinary culture. It reflects the ingenuity of the Northern kitchen: minimal ingredients, deep flavors, and an emphasis on texture and balance. Whether as a drinking snack (món nhậu) or a celebratory side dish, it carries the essence of Vietnam’s communal and resourceful food traditions.

(Vietnamese’s traditional drinking snack)