When mentioning Dong Thap specialties, we cannot fail to mention the famous Lai Vung spring rolls.

This dish was once in the top 10 famous Vietnamese spring roll specialties (2012), voted in the top 50 Vietnamese gift specialties for the first time (2013) and top 100 Vietnamese specialty dishes (2020-2021) announced by the Vietnam Record Organization.

In November 2023, "Lai Vung Nem Making Craft" was also recognized as a National Intangible Cultural Heritage.

Nem Lai Vung - Dong Thap specialty is attractive to sight, smell and taste. Photo: Nem Chi Tam

Unlike other spring rolls commonly found in many other provinces and regions across the country, Lai Vung spring rolls stand out with a layer of bright red meat, lined with vông leaves and topped with black pepper and white garlic.

In particular, each spring roll has a blend of 4 flavors: salty, sweet, sour, spicy, appealing to diners in terms of sight, smell and taste.

Sharing with VietNamNet reporter, Ms. Ngoc Thuy - owner of a spring roll processing facility in Lai Vung district (Dong Thap province) said that the ingredients to make this spring roll include pork, pig skin, vông leaves, garlic, chili, and pepper.

Although made from familiar, easy-to-find local ingredients, Lai Vung spring rolls require a meticulous and elaborate processing process, from the preparation of raw materials, additives, preliminary processing to mixing, fermenting, and then packaging and preserving the finished spring rolls.

Lai Vung spring rolls nekotarosaigon.jpg
Ingredients for making Lai Vung spring rolls. Photo: @nekotaro_saigon

According to Ms. Thuy, to make quality Lai Vung spring rolls, the preparation of raw materials is very important. The meat used to make spring rolls must be fresh, warm, and flexible, taken from the loin of the hind leg or lean rump because it is soft and has little tendons.

After choosing good meat, people pound it in a stone mortar, boil the pig skin, cut it into strips and mix them together. The meat and skin will be mixed according to the formula of 8 parts meat, 2 parts skin, seasoned with salt, sugar, pepper, MSG, etc. in appropriate proportions.

Ms. Thuy said that depending on the secret of each family and each person, there are different ways to mix spices, but it is still necessary to ensure that the spring rolls have a harmonious flavor of 4 flavors: sour, spicy, salty, and sweet.

Lai Vung spring rolls.gif
Lai Vung spring roll specialty requires meticulousness from the preparation of ingredients to preliminary processing, packaging and preservation. Photo: Khoi Lam Chieu

Compared to some other types of spring rolls that are lined with guava leaves, Lai Vung spring rolls are wrapped directly with vông or star fruit leaves. These are 2 types of leaves that help the meat ferment quickly and create a delicious flavor when enjoyed.

On the outside, people wrap spring rolls in banana leaves because they are tough, soft and have a beautiful color.

“After placing the spring rolls on the surface of the vông leaves, people press pepper and chili in the middle and then add a slice of garlic on top. The spring rolls are wrapped neatly in the vông leaves, not exposing the meat to ensure aesthetics and help the spring rolls ferment naturally,” said Ms. Thuy.

Lai Vung spring rolls 1.gif
The spring rolls ferment by themselves and can be eaten after a few days. Photo: Khoi Lam Chieu

Lai Vung spring rolls are wrapped into square balls, about the size of three fingertips put together. After wrapping, the spring rolls are tied into bunches of 10, priced at about 30,000 VND/bunch.

Diners who have enjoyed Lai Vung spring rolls commented that this specialty can be eaten directly or combined with vermicelli, bread, or rice paper.

The meat has a bright pink-red color thanks to the natural fermentation process, a slightly sour and sweet taste, mixed with a bit of spiciness from garlic and pepper, enough to attract even the most demanding guests.

'Western man' loves pho, teaches himself to cook 50 Vietnamese dishes to treat his children . In the small kitchen of Mr. Jens' family, Vietnamese dishes such as pho, braised pork, fish noodles, etc. often appear.