This specialty has earned numerous recognitions, including ranking among Vietnam’s top 10 nem (fermented pork) dishes in 2012, being named one of the top 50 gift-worthy specialties in 2013, and listed among Vietnam’s top 100 special dishes in 2020-2021 by the Vietnam Records Organization.

In November 2023, the “Art of Nem Lai Vung Making” was also designated a National Intangible Cultural Heritage.

Unlike other regional nem varieties, nem Lai Vung is crafted with eye-catching pink-red pork, wrapped in vong leaves with added black peppercorns and garlic for visual and flavor appeal.

This dish masterfully combines four distinct flavors - salty, sweet, sour, and spicy - delighting the senses and enhancing the dining experience.

Ngoc Thuy, a nem producer from Lai Vung District, shared that the dish is made with locally sourced ingredients: pork, pork skin, vong leaves, garlic, chili, and pepper.

While the ingredients are simple and easily accessible, the process is meticulous, from ingredient preparation to seasoning, fermentation, wrapping, and preserving the final product.

The process begins with selecting fresh, warm pork from the thigh or rump, which has the right balance of tenderness and lean meat. The pork is finely pounded, then mixed with thinly sliced boiled pork skin. The ratio is typically 8 parts pork to 2 parts skin, seasoned with salt, sugar, pepper, and MSG, adjusted according to each family’s recipe but always achieving the signature four-flavor harmony.

While some nem types use guava leaves for wrapping, nem Lai Vung is traditionally wrapped with vong or gooseberry leaves, which aid in faster fermentation and impart a unique flavor. The outer layer is wrapped in Siamese banana leaves, valued for their flexibility, softness, and appealing color.

“To assemble, the pork mixture is placed on a vong leaf, then topped with peppercorns, chili, and a slice of garlic, before wrapping it tightly to ensure no meat is exposed, which aids natural fermentation,” Thuy explained.

Each piece is wrapped into a small square about the size of three fingertips, then bundled into clusters of ten, with a bundle priced around 30,000 VND.

Many fans of nem Lai Vung enjoy it on its own or paired with noodles, bread, or rice paper. The nem’s rosy hue results from natural fermentation, delivering a mild sourness balanced with a hint of sweetness, and a spicy kick from garlic and pepper - a combination that appeals to even the most discerning palates.