Lai Vung spring rolls have gained popularity thanks to their authenticity.

In Lai Vung, Dong Thap, each spring roll is not just a dish, but also carries the honor of the maker, preserving the essence of 'authenticity' from ingredients and preparation to the heartfelt dedication to the diner.

Lai Vung fermented pork sausage is a famous specialty of Dong Thap province, and has long been a familiar souvenir for tourists passing through the Mekong Delta. From ferry terminals to rest stops along the highway, these small sausages, wrapped in green banana leaves, carry the simple, authentic flavor of the people of Dong Thap.

Former Minister of Agriculture and Rural Development Le Minh Hoan during a visit to the Hoang Khanh spring roll production facility. Photo: Hoang Khanh spring roll facility.

Today, from a simple, rustic snack, Lai Vung spring rolls have spread far and wide, appearing in many provinces and cities across the country. Production is increasing, but for those preserving the craft, the quality of each spring roll remains paramount, a testament to the integrity and unwavering methods of the artisans.

Among those who have been involved in the traditional nem (fermented pork sausage) making profession for many years is Ms. Dang Thi Ngoc Thuy, owner of Hoang Khanh nem establishment (Lai Vung commune, Dong Thap province). Having spent over 20 years living and breathing nem making, Ms. Thuy is proud to have contributed to preserving and spreading the reputation of Lai Vung nem to many regions.

Thuy recounted that, since childhood, the family kitchen was always bustling with activity, the scent of fresh banana leaves, hot meat, and fermented pork sausage so familiar that she could recognize it even with her eyes closed. As she grew older, although she considered pursuing a different profession, she ultimately couldn't leave that kitchen.

She learned the trade from her predecessors and gradually built up her business from a small scale, selling only a few dozen spring rolls a day to customers in the province. Today, Hoang Khanh spring roll business has about 10 regular employees, and during holidays and Tet (Lunar New Year), the business receives hundreds of orders daily to ship to provinces and cities nationwide.

The market is expanding, and the number of customers is increasing, but according to Ms. Thuy, each spring roll she makes must still retain the authentic flavor of her hometown. She is determined not to chase quantity and does not use preservatives. The spring rolls are still wrapped entirely by hand, the banana leaves must be fresh, the meat must still be hot, and the pork skin must be just crispy enough. The spring rolls are fermented for the full number of days, without forcing the yeast or skipping any steps.

Ms. Dang Thi Ngoc Thuy is wrapping spring rolls, a job she has done regularly for over 20 years. Photo: Ho Thao.

One memory that Thuy will always cherish is when the former Minister of Agriculture and Rural Development, Le Minh Hoan, sent her an article about Lai Vung spring rolls. It included the sentence: "There are dishes that are not just for satisfying hunger, but for creating lasting memories."

She printed it out on paper, read it over and over again, not to show off or hang it on the wall, but to remind herself every time she wrapped spring rolls. "If you just want to sell all the spring rolls you make, that's easy. But if you want people to remember you, you have to make them properly," Thuy shared.

From that article, what she appreciated most was the word "authenticity." Authenticity in the ingredients, in the preparation method, and in the attitude towards the diner. It sounds simple and unpretentious, but maintaining that authenticity is not easy at all. Just by making it faster, making more, or omitting a step, the spring roll will be different, and the diner will notice it immediately. According to Ms. Thuy, Lai Vung spring rolls have a unique quality that is difficult to replicate elsewhere. The sourness is not harsh, the skin is crispy but not chewy, and it's not cloying. That flavor cannot be achieved quickly; it requires time and patience.

When Lai Vung fermented pork sausage was recognized as a national intangible cultural heritage, Thuy was happy but also worried. Happy because the craft passed down from her ancestors was being appreciated, but worried that if she did things carelessly or not properly, the title would be difficult to maintain for long. For her, each certificate or award is not for showing off, but a reminder to be more careful in her work.

"Every day, standing in the kitchen wrapping each spring roll, I always remember the advice of Uncle Six Hoan (former Minister of Agriculture and Rural Development Le Minh Hoan): Preserving the 'authenticity' is also about preserving the craft, preserving the brand, and preserving the memories of Lai Vung - a place where spring rolls are not just for satisfying hunger, but for creating lasting memories," Thuy said.

Lai Vung spring rolls have a unique flavor thanks to the unique preparation method and the dedication of the artisans who wrap each spring roll. Photo: Ho Thao.

Secrets to preserving the flavor of Lai Vung fermented pork sausage:

The quality of ingredients is paramount: the meat must be fresh and still warm when ground; the pork skin must be cleaned thoroughly and have a pleasant crispness; and the banana leaves used for wrapping must be fresh and undamaged. Those who make nem (Vietnamese spring rolls) don't choose ingredients based on price, but on quality and the assurance of safety for the consumer.

The key to making it authentic: Lai Vung fermented pork sausage is wrapped entirely by hand, fermented for the full duration, without artificial fermentation or shortcuts in the process. Each sausage ripens through time and patience, creating a subtly sour taste, crispy skin, and a flavor that is neither harsh nor cloying – a taste that cannot be achieved quickly.

The sincerity of the craftspeople: Those who make spring rolls value integrity more than quantity. They make fewer rolls but do it meticulously, not chasing large orders if quality cannot be guaranteed. For them, each spring roll sold is not just a dish, but also the honor and memory of their hometown, Lai Vung.

Household business: Hoang Khanh Lai Vung fermented pork sausage production facility .

Address: Tan Loi Hamlet, Lai Vung Commune, Dong Thap Province.

Contact: 0919 465 700.

Website: nemhoangkhanh.com.

Source: https://nongnghiepmoitruong.vn/nem-lai-vung-di-xa-nho-giu-chu-thiet-d793326.html