Mrs. De's real name is Dang Thi Kim Lien (born in 1922, in Vy Da village, Hue city, Thua Thien - Hue province). She started her career in producing tre, nem, and cha from 1956-1990.
As the only person who has been taught the craft, Mrs. Binh (Mrs. De's youngest daughter) said that to make delicious tre, machinery must be minimized, and certain steps must be done by hand so that the wrapped tre will have the right flavor.
"In the past, my mother personally went to the market to choose lean meat and fresh pork belly. If someone tore the banana leaves incorrectly, she would definitely throw them away. Then how to boil the meat, slice the meat, slice the galangal, mix the spices, wrap the tré... everything was done without being subjective, if there was any mistake, the tré was cooked, you could tell right away. The tré must be eaten with chili sauce and crushed roasted peanuts to be delicious" - Mrs. Binh shared.
Mrs. Binh (Mrs. De's youngest daughter) said that tre mainly uses pork belly, lean pork,... to make tre more delicious and flavorful.
Previously, Mrs. De's tre originated as a "poor family" dish in Hue when the main ingredient used was pig's head meat. But since following her husband to Da Nang , Mrs. De has changed it, using mainly pork belly, lean pork, etc. to make the tre more delicious and flavorful. Since the 1990s, Mrs. De's tre has aimed to serve more "luxurious" diners or to buy as gifts on holidays and Tet.
Delicious tré, when cooked, must still retain the bright pink color of the lean meat and skin fibers; the fat fibers must be shiny white, still crispy when eaten, mixed with the fragrant, fatty, sour smell of galangal, sesame, garlic, and spices. Freshly made tré can be eaten immediately. However, tré kept in banana leaves for 2-3 days will have a faint aroma of fermented meat, galangal, and garlic.
On spring days, the host places the tre fruit in the middle of the plate, adding some pickles such as papaya, shredded carrots, pickled onions... Then, alternately arrange spring rolls, sausages, chili sauce, peeled garlic, roasted peanuts, and basil around. Add a ripe red chili and a sliced onion in the middle of the tre fruit and you have a neat banquet to invite guests. The dish is full of passion, delicious, beautiful, and imbued with the traditional character of Da Nang people.
Source: https://nld.com.vn/me-man-tre-ba-de-19625012413472899.htm
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