Nem chua is Vietnamese term for this. Nem chua is used instantly or being fried. Nem chua is made from pork meat, coated by fried rice (thính gạo), mixed with pork skin and then wrapped in country gooseberry's leaves (lá chùm ruột) or Erythrina orientalis's leaves (lá vông nem). The preservation process will finish in about 3–5 days.
Nem chua has its variations in many areas: Vĩnh Yên, Ước Lễ village (Hà Đông), Vẽ village (Hà Nội), Quảng Yên (Quảng Ninh), Thanh Hóa, Đông Ba (Huế), Ninh Hòa (Khánh Hòa), Thủ Đức (Ho Chi Minh city), Lai Vung (Đồng Tháp), v.v...