return icon

The spirit of Vietnam: Nem rán and nem cuốn

In Vietnamese cuisine, nem rán (fried spring rolls) and nem cuốn tôm thịt (fresh shrimp and pork rolls) are among the most popular and tasty of the hundreds of local dishes that residents and foreigners alike enjoy.

VietNamNet Bridge – In Vietnamese cuisine, nem rán (fried spring rolls) and nem cuốn tôm thịt (fresh shrimp and pork rolls) are among the most popular and tasty of the hundreds of local dishes that residents and foreigners alike enjoy.


Fried fun: Nem rán (spring rolls) cooking in oil. Photos Ho Hoang

Nem rán (or chả giò as it is known in the South) is such a popular traditional dish that it is hard to attend a Vietnamese wedding, death anniversary or Tết (Lunar New Year) party without seeing a tray loaded with these delicious spring rolls.

There are many modern iterations, including vegetarian and seafood variations, but the traditional dish remains beloved by the people of Vietnam.

When one of my son’s friends, Chiam Jia Xin, arrived from Malaysia for a recent visit, we decided to treat him to traditional dishes such as bún chả (fresh vermicelli and grilled pork), phở (beef noodle soup) and bánh cuốn (steamed rice roll). Of course, we also had to include nem rán and nem cuốn tôm thịt.

I ordered rice paper – fragrant and not too salted – and wood ear mushrooms from the wild forests of Cao Bang Province.

On the day of Chiam’s arrival, I made spring rolls. I minced one kilogram of lean pork and a large onion, then cut the mushrooms and a carrot into thin threads. I prepared 0.1 kg of glass noodle and mixed all of the ingredients with four chicken eggs, a table spoon of quality fish sauce, peppers. After letting the mixture sit for 10 minutes, it was ready to be wrapped in the rice paper.

Thanks to the quality of the rice paper, my spring rolls held their shape and did not break during the 15-minute frying process.

To achieve the right crispy texture and yellow colour, I filled the pan with cooking oil and fried them over a light fire.


Tasty tradition: Nem rán are a popular treat.

Whether the dish is a success also depends on the dipping sauce. Unlike in the South, northerners often prefer a sweet and sour sauce. Ingredients include vinegar, fish sauce, sugar, boiled water, chili and garlic.

After two hours of preparation, the dish was served.

Chiam was intrigued by the dish and he ate with gusto. “It is very enjoyable,” he said, noting he had never tried anything with a similar aromatic flavour.

He enjoyed the spring rolls so much he asked my son to teach him how they are made so he can recreate the dish for his family in Malaysia.

My son told him how the dish has been passed down by our ancestors for hundreds of years. It is considered one of Vietnam’s national dishes, a representation of our spirit.

Famous professor Do Tat Loi, in his book on traditional medicine, wrote that nem rán has many health benefits, particularly for weak patients and children.

Chiam said one of his motivations for visiting Vietnam was to experience the rich culinary culture he had heard about for so long. He also wanted to enjoy the beautiful landscapes and historical sites such as Hoan Kiem Lake and the Old Quarter.


Fresh snack: Nem cuốn (summer rolls) at Quán Ăn Ngon are a must try when visiting Vietnam.

The next day, we invited Chiam to join us for gỏi cuốn tôm thịt at Quán Ăn Ngon restaurant in downtown Hanoi.

The restaurant was buzzing with local and foreign diners when we arrived. While we waited on the food, the restaurant’s culinary expert Le Kim Chi told us about the shrimp-pork rolls that have drawn so much praise from customers.

“The dish is particularly enjoyable in summer because it is very tasty and fresh,” said Chi.

Chiam ate two full big plates of the dish, saying he enjoyed the mix of fresh shrimp, pork and fragrant fennel. They pair perfectly with the dipping sauce of soybean and roasted peanuts.

He asked Chi for the recipe so he could share it with his family at home.

For four people, the recipe calls for 0.5 kg of shrimp, 0.7 kg of pork belly, 50 pieces of rice paper, dill and shallot. The shallot is key – it provides the aromatic flavour.

Chi also shared the secret of the tasty dipping sauce. First, fry garlic in oil. Then add ground soybean sauce, sugar and powdered chili to the pan and cook it for five minutes, stirring well.

Chi said the dish is very nutritious, so local families often make it during the weekend.

The dish has become a popular staple in Vietnamese restaurants around the world, Chi noted.

Nem rán and nem cuốn tôm thịt are key part of culinary culture in Vietnam; be sure not to miss them if you come for a visit.

By Ha Nguyen

Source: VNS

related news


More foreign visitors to HCMC signals thriving tourist season

Roughly 100 French, American, German tourists traveled to Ho Chi Minh City on French Le Laperouse yacht of Ponant after the last visit in mid-November 2019 signaling a thriving tourist season.

First monkeypox infection detected in HCM City

The Ho Chi Minh City Department of Health has just announced the first reported case of monkeypox in Vietnam.


2.97 billion USD in FDI poured into HCM City in 9 months

Trendy jobs in Vietnam

New and fashionable professions are being pursued by many young people. But not everyone is succeeding.

Shooting star targets bright future

After the retirement of senior champions, the Vietnam shooting team is now relying on its younger athletes, such as 18-year-old Phi Thanh Thao, who was recently nominated as Best Young Athlete of 2022 at the prestigious Victory Cup.

Hanoi needs world-class entertainment sites to lure tourists

According to experts, the lack of world-class amusement and entertainment zones is a big "hole" in Hanoi's tourism.

HCM City tightens management of food labelled 'organic'

Many families choose organic food though recently several supermarkets and e-commerce platforms had to apologise to consumers after non-organic food was labelled and sold as organic.

Vietnam win ticket to 2022 Futsal Asian Cup quarterfinals

Despite their defeat in the match against Japan on October 2, Vietnam’s national futsal team will advance to the quarterfinals in the 2022 Futsal Asian Cup as it ranked second in Group D.

Many parts of Vietnam saw increased fertility rates during pandemic

Fertility rates over the past two years increased across many localities in Vietnam, and it was even higher than the total replacement birth rate, said Director General of the General Department of Population and Family Planning Nguyen Doan Tu.

HCMC plans to eliminate 20,000 slum areas by 2025

According to the Ho Chi Minh City Department of Construction, over the past 20 years, the city has removed 36,000 slum areas along canals, but there are still about 20,000 of them.

Vietnam to have 33 new highways by 2030

With 33 highway projects totaling nearly 3,000 km long planned for construction in 2021-2030, a decade of busy expressway building is expected.

Viettel, VNPT lead Vietnam’s Top 10 most valuable brands

Four telecommunications brands of Vietnam have a total value of 13,136 million USD.

Floods kill eight in Nghe An, Ha Tinh

Heavy downpours and floods in the north central region claimed the lives of eight people in Nghe An and Ha Tinh provinces as of 5:30pm on October 2.

Localities urged to rectify flaws in fishery sector

With the visit of the European Commission’s delegations ahead, Vietnam’s ports and fishers are aiming to remedy the previously criticised issues regarding international fishing regulations.

Market likely to continue to correct this week

Analysts said that in the current environment, financial markets will be very likely to continue revaluing.