Nem Bùi – a rustic specialty dish from Bac Ninh

The delicious spring rolls, served with fig leaves and dipped in chili sauce, along with a cold beer, create an unforgettable flavor for diners on a sunny lunchtime.

Spring rolls (Nem) are a popular snack enjoyed by many, becoming an indispensable part of Vietnamese cuisine . When visiting Bac Ninh, you shouldn't miss Bui spring rolls, one of the famous dishes of the Kinh Bac region.

The rich, creamy flavor and fragrant aroma are the characteristics you can feel the first time you taste this dish. Bui spring rolls originate from Bui village, Ninh Xa commune, Thuan Thanh district, Bac Ninh province. After going through ups and downs over time, in recent years Bui spring rolls have become increasingly well-known and are considered a delicious and affordable culinary delicacy.

Having been around for nearly 100 years, this specialty dish from the Quan Ho region still retains its traditional flavor and holds a special place in the hearts of visitors. Photo: Phong Vinh.

Locals call Bui spring rolls "nem thính." "Thính" is a local term referring to finely ground roasted rice. The rice used for spring rolls must be thoroughly washed and soaked in water for about 3 hours, then drained and roasted. The roasted rice must be fresh, fluffy, and evenly golden. The next step is grinding the rice. People in this region usually use a mortar and pestle to grind it until it is finely milled and ready to use.

To make nem (Vietnamese fermented pork sausage), people use pork from the body of the pig. The meat must be fresh and of the highest quality. The lean and fatty parts are sliced thinly like paper, then cut lengthwise along the grain. Afterward, they are steamed for about 10 to 15 minutes and seasoned to taste. The final step is to tightly compress the nem into small balls, wrapping them in fig leaves and banana leaves. Making this dish is very laborious because completing each step requires meticulous attention to detail.

Depending on individual preferences, spring rolls are typically wrapped in fig leaves or Gynura procumbens leaves and dipped in chili sauce or fish sauce. You'll experience the astringent taste of the fig leaves, the sweetness of the meat, and the fragrant aroma of the roasted rice powder.

As a dish that appeals to a wide range of tastes, you can enjoy Bui spring rolls at any time of day. Although it's a snack rather than a full meal, on a hot, sunny afternoon, a Bui spring roll with a cold beer is an ideal choice.

Spring rolls are best consumed on the same day they are made; if refrigerated, they can last for 2-3 days. Customers can find Bui spring rolls in Bac Ninh. Notably, along the national highway from Cau Ho – Thuan Thanh to Hai Duong, you'll see signs selling Bui spring rolls everywhere.

Phong Vinh

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