Not Phu The cake, in Bac Ninh there is Nem Bui, a specialty, a part of Kinh Bac culture.

When mentioning Bac Ninh, people often think of the smooth Quan Ho melodies or the famous Phu The and Banh Te dishes. However, in this land, there is another specialty, rustic yet sophisticated, which is Nem Bui.

Simple yet sophisticated, rustic yet rich, Nem Bui not only encapsulates the flavor of the homeland but also contains the story of a craft village that has been preserved for generations.

"Nem Bui wrapped with fig leaves

"While eating, I felt homesick."

The Origin of Nem Bui - A Journey from Past to Present

Nem Bui was "born" in Bui village, Ninh Xa commune, Thuan Thanh district, Bac Ninh province, a land rich in cultural traditions. It is said that, in ancient times, during village festivals, when families gathered to prepare feasts, fresh pork was sliced, mixed with salt, garlic and wrapped in rice paper to enjoy.

Nem Bui was "born" in Bui village, Ninh Xa commune, Thuan Thanh district, Bac Ninh province. (Photo: TL)

The creator of Nem Bui, according to oral tradition in the village, is the ancestor of artisan Nguyen Van Doi. Seeing that eating raw meat is easy to get bored of, he came up with a way to make meat that is not spoiled, can be preserved for a long time, and still retains its natural flavor. The way to make the powder from roasted rice, combined with pork skin, lean meat, then compressed into each nem wrapped in banana leaves, is the meticulousness, talent and intelligence of the first craftsmen.

Bui Village has since become the cradle of the nem making profession and has preserved it for generations. Every household and every person in the village knows by heart every step of processing, mixing meat, and wrapping nem, contributing to preserving and developing the traditional profession. Today, dozens of Bui Nem production facilities are operating in Bac Ninh, bringing this specialty further afield, to many provinces and even abroad.

Artisan Nguyen Van Doi, nearly 90 years old this year, is one of the people who have been making Nem Bui for a long time. He said that his family has been making Nem for four generations. Since the early 20th century, his father and uncle were the first people in the village to make this dish. At that time, on special occasions, people often chopped up fatty meat and pork skin and rolled them in rice paper to eat. However, using only fresh meat made the dish boring and could not be kept for long.

Realizing this, his father came up with a way to use good rice, soak it in water until soft, then roast it until golden brown and pound it into a fine powder to make "thinh". This layer of "thinh" helps the meat have an attractive aroma and preserve it longer. But "thinh" and meat alone are not enough. One time, his father happened to see children in the village picking fig leaves to roll spring rolls to eat. When he tried it, he realized that the slightly astringent taste of the fig leaves blended perfectly with the fatty taste of the spring rolls. From then on, "Nem Bui" was gradually perfected, becoming the specialty it is today.

Mr. Doi also said that over the years, this spring roll has become the pride of the people of Bui Xa village. Although he has traveled to many places and tried spring rolls from the North to the South, he affirmed that nowhere has the same flavor as Bui spring rolls. Only Phung spring rolls (Hanoi) have similar features, but the processing method and way of enjoying them are different.

Since the late 80s, when the country entered the renovation period, the craft of making Nem Bui is no longer just a traditional cultural feature but has become an important economic sector of the village. From a family dish, Nem Bui has gradually become popular in the market, helping many households have a stable income. Today, although he no longer directly makes Nem as before, Mr. Doi still follows the development of the craft, teaching his children and grandchildren the quintessential secrets to preserve the traditional flavor.

Unique flavor of Nem Bui - The quintessence of Kinh Bac cuisine

Nem Bui is not just a dish, it is a masterpiece of culinary art. The fatty taste, seductive aroma, and the characteristic natural flavor of fresh meat, rice bran, combined with the astringent taste of fig leaves, create an interesting culinary experience. Nem is best eaten with fig leaves, ginseng leaves and chili sauce.

To make delicious Bui spring rolls, the craftsman must go through many meticulous steps. Photo: TL

When peeling off the outer layer of banana leaves, the aroma of roasted rice powder spreads out, awakening all the senses. Taking a bite of the spring roll, diners will feel the natural sweetness of the meat, the fatty taste of the skin, combined with a little spiciness of garlic and chili, creating a perfect harmony. In particular, the golden, fragrant layer of powder is the factor that creates the distinctive feature of Bui spring rolls compared to other types of spring rolls.

To make delicious Nem Bui, the baker must go through many meticulous steps. First, the pork must be carefully selected, taking only the lean part of the rump, skin and a little fat to create a moderate fat content. After being sliced ​​thinly, the meat will be steamed for about 10-15 minutes to retain its natural sweetness. The pork skin is boiled, the hair is removed, cut into very small strips and mixed well with roasted rice bran.

The rice used to make the powder is also carefully selected. It must be good rice, soaked in water for about 3 hours, then taken out to drain and roasted over low heat. When the rice turns golden brown and gives off a strong aroma, it is ground into a fine powder. This layer of powder not only helps preserve the meat better but also creates the characteristic flavor of Nem Bui.

After mixing all the ingredients with garlic, pepper, chili and spices, the worker will tightly shape the spring rolls into small balls, wrap them in fig leaves and wrap them in banana leaves to retain moisture. After making the spring rolls, they need to be left for about 6-8 hours to naturally ferment, creating a slight sourness, helping to enhance the flavor.

Nem Bui Bac Ninh is not only a dish, but also a symbol of the culinary quintessence of Kinh Bac. With its unique flavor, elaborate preparation and long-standing cultural value, Nem Bui has been conquering diners everywhere. If you have the opportunity to visit Bac Ninh, do not forget to visit Bui Xa village, enjoy the famous Nem and feel the taste of your homeland in each delicious piece of Nem.

Source: https://danviet.vn/cha-phai-banh-phu-the-o-bac-ninh-co-nem-bui-hon-mot-dac-san-la-mot-phan-van-hoa-kinh-bac-20250323102747351.htm