Sanh

Sanh is a type of traditional Vietnamese fermented pork sausage. It is made from pork, typically lean cuts, which are chopped or ground and then seasoned with ingredients like garlic, pepper, and salt. The mixture is then packed tightly into casings, often made from pig intestines, and allowed to ferment for several days. The fermentation process is crucial, as it develops the characteristic tangy flavor and firm texture of sanh.

There are several regional variations of sanh across Vietnam, each with its own subtle differences in ingredients and preparation. Some may include sugar, fish sauce, or other spices. The fermentation time can also vary, influencing the final taste and aroma. Sanh is often eaten raw, after the fermentation process is complete, or it can be lightly cooked by grilling or pan-frying. It is a popular snack and appetizer, frequently served with herbs, dipping sauces, and sometimes rice paper for wrapping. The texture can range from soft and slightly chewy to firmer depending on the producer and preparation. Its distinctive sour and savory profile makes it a unique element of Vietnamese cuisine.