This bite-size snack is a part of our amazing amuse-bouches: #Fermented pork and pigs’ ear with #galangal, sesame seeds cradled in a piece of crispy rice cracker and finished with egg sauce. Don’t let its size fool you, this is the kind of food that requires a great deal of preparation, finesse and extensive traditional culinary knowledge to make.

The fermented pork and pigs’ ear or “Tré” as it’s called in Vietnamese, is a common Danang snack that is usually consumed with alcoholic beverages in special traditional occassions. At Nén, we go to great lengths to create the best Tré possible by utilizing a special type of SALT which is CRYSTALIZATION OF FISH SAUCE in our fermentation process. 

This results in a blast of umami in your mouth and, when coupled with the crispy texture of rice cracker and creaminess of egg sauce, delivers the perfect amuse-bouche that is so light yet so flavourful and leave you wanting more.

At Nén Restaurant, we are proud of and take really good care of our traditions, and we are really excited to share them with you!