Researchers say that over 98% of Vietnam's households consume pork -- making it one of the most widely eaten proteins in the country.
Among the various regional preparations for the meat, Hue's grilled pork rolls stand out for their remarkable use of fresh vegetables and piquant sauces.
Many shops sell the delicacy along Ba Trieu and Nhat Le streets starting in the late afternoon.
Most of the cooks use free-range pork sourced from small farms, so the meat here is leaner and more flavorful than what you might find in other cities. After grinding the pork to a paste, they marinate it in a blend of fish sauce, onion and pepper for about 30 minutes before pressing it onto a chopsticks or a stalk of lemongrass and grilling it over charcoal.
The fresh fruit and vegetables served on the side are also sourced from local gardens.
But the best part is the sauces.
Each shop in Hue seems to have its own recipe for the thick peanut, liver and chili sauces that are served with the rolls.