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Certainly, among us, there is no one who has not heard of the dish 'phoenix sausage spring rolls.' This is a culinary delight with a long and cherished traditional history, popular in the feasts of the ancient royal court.
With its captivating design, the artistry of this dish is sure to enchant culinary experts right from the first glance.
In today's era of increasing economic development, people are becoming busier, leaving less time for preparing traditional family dishes. However, 'phoenix sausage spring rolls' are still preserved and thriving, making regular appearances during festive occasions in the lives of the Vietnamese people.
1. What is phoenix sausage spring rolls?
Crafted with various ingredients, skillful chefs have created a sophisticated dish resembling a phoenix spreading its wings.
Use a variety of colorful vegetables such as turnips, carrots, tomatoes, and chili to adorn auxiliary parts, serving as the background like the head, crest, and beak of the phoenix.
For the main part of the dish (the body of the phoenix), primarily utilize spring rolls, cut into circular pieces arranged in the shape of the phoenix's tail.
Typically, spring rolls are prepared from the skin and meat of certain livestock or poultry, processed cleanly, seasoned, and then fermented using a probiotic method for immediate consumption.
According to tradition, this traditional dish dates back to the Nguyen dynasty, with many historians believing it originated from various Chinese dynasties. They also provide substantial evidence indicating its Chinese origin, adapted by the chefs of the Nguyen era. Specifically:
The original form of this dish hails from the southwestern part of China, made from the skin and meat of a rooster. Legend has it that this dish can eliminate accumulated toxins in the body, improve health, and is extremely nutritious—favorited and used by kings and rulers.
The phoenix is a fast-running animal, challenging to catch. To capture it, a pair of roosters, male and female, are employed as bait.
After capturing, the individual's genitals are removed, and the feathers are plucked.
Processing Method:
Step 1: Clean the feathers, remove all internal organs, leaving only the meat, and discard the skin. Rinse thoroughly with table salt to eliminate odors.
Step 2: Grind the meat and put it into a mortar, add seasonings such as fish sauce, pepper, oil, and a bit of honey or white sugar. Mix in a ratio of 5 parts meat to 1 part chicken fat in the mortar.
Step 3: Shape the mixture into small balls, boil them in water until cooked, then remove. Skewer the sausage mixture using sticks. Drain excess fat and arrange on a plate.
When serving, dipping in soy sauce enhances the flavor.
When preparing, it's essential to keep in mind some of the following principles to ensure both quality and flavor for the dish:
-Only take the meat, then clean and let it dry. Evenly apply chicken fat over the meat.
-When grinding spices, pay attention to moisture content and water quantity to avoid diminishing the dish's flavor.
-When wrapping, secure tightly by hand; otherwise, the sausage may break during slicing, affecting both aesthetics and taste.
-During the meat grinding process, continuously pound the sausage into the mortar to create a cohesive texture, resulting in a more delightful bite.
2. Why is it called phoenix sausage spring rolls?
This dish is elegantly named 'phoenix sausage spring rolls' for various reasons:
-Firstly, it has historical significance. Originating from the feudal era and exclusively served to the royal court, the name had to be unique, reflecting royal elegance.
-Secondly, the primary ingredient used in crafting this dish is the meat of phoenixes and peacocks, processed into spring rolls or sausages, hence named 'phoenix sausage spring rolls.'
Not only visually appealing, but this dish is also incredibly nutritious, showcasing the opulence of monarchs from the feudal era. It carries both historical and culinary cultural significance.
3. Origin of the dish:
Nem chua is a specialty dish of Thanh Hoa. During the preparation, the addition of hot spices like chili, garlic, and pepper creates suitable conditions for natural fermentation, allowing the dish to 'ripen' automatically.
The traditional method of preparing phoenix sausage in the past closely resembled the process of making nem chua today. The only difference was the main ingredient, which used to be phoenix meat and is now commonly pork or beef.
Known for its excellent detoxifying properties, phoenix meat was considered a rare and precious ingredient, reserved exclusively for the aristocracy, royalty, and connoisseurs.
Since this dish was exclusively for kings and rulers, if anyone caught a phoenix or peacock, they had to present it to the monarch. Keeping it for personal use was considered a grave offense against the law, resulting in severe penalties.
Despite the ups and downs in history, many traditional dishes have been lost or forgotten over time. However, the recipe for 'nem công chả phượng' has been preserved and developed to this day, becoming a culinary tradition of the nation. During festive occasions, many households continue to prepare this dish as an offering to ancestors, expressing filial piety and seeking happiness and peace for the family.
