Vietnamese fermented pork roll (Nem Chua) is a meat roll with a sweet, sour, salty and spicy taste which is traditional food of Vietnamese. Most versions of Vietnamese fermented pork roll can be distinguished by their name, which is usually named after the area it originated from, such as Thanh Hoa, Dong Ba fermented pork roll in the ancient royal capital of Hue, and Ninh Hoa fermented pork roll in Khanh Hoa Province, Yen Mac fermented pork roll in Ninh Binh Province, etc. To make this traditional Vietnamese Food, the main ingredient is pork thigh. It is made from minced pork, sliced pigskin and a mixture of seasoning and garlic. These contents are mixed then wrapped with fresh banana leaves. After that, we keep them three to five days in a cool place before eating. 1. How many tastes are there in the fermented pork roll ? 2. Is fermented pork roll usually named after the area it originated from ? 3. What is this traditional Vietnamese Food made from ?. 4. How long do we keep the fermented pork rolls in a cool place before eating?