OCOP product "Nem Lang Phuong"

Phuong Village spring rolls (Phuong Nghia hamlet, Phung Chau commune, Chuong My district) are a simple dish, imbued with the spirit of the countryside, leaving a distinctive taste in the hearts of diners. In 2023, Phuong spring rolls from Phuong Bac Spring Roll Cooperative were recognized by the People's Committee of Chuong My district as a 3-star OÔCP (One Commune One Product) product.

Spring roll production at Phuong Phuong Bac Spring Roll Cooperative, Phung Chau commune, Chuong My district. Photo by Thu Hien.

Nem Phượng uses simple ingredients and spices, but discerning food lovers can easily recognize the authentic, traditional Nem Phượng from other places. The ingredients for Nem Phượng, including lean pork loin, pork skin, white rice, glutinous rice, and fig leaves, are skillfully transformed by the villagers into this renowned delicacy.

As a large-scale nem (fermented pork sausage) producer in the locality, Nguyen Kim Hoan, Director of Phuong Phuong Bac Nem Cooperative, said: "The nem-making craft in Phuong Nghia village has a long tradition, but to produce a delicious, high-quality product requires passion from the producers, especially the production of quality, safe, and hygienic food. At the cooperative, the nem-making process is quite elaborate. The meat is washed, drained, sliced ​​along the grain, cut into small pieces, blanched in boiling water until partially cooked; the lean meat and fatty meat are separated and finely chopped, then mixed with spices, salt, fish sauce, and MSG to achieve the right level of flavor."

The key to the quality of the fermented pork sausage (nem) is the roasted rice powder. This powder is made from washed white rice or glutinous rice, soaked in warm water until soft, then roasted until the grains turn a uniform golden brown color.

Finally, the first batch of lean pork mixed with roasted rice flour is combined with boiled pork skin, finely shredded, and a little finely chopped lime leaves for added aroma. A small amount of roasted soybean flour is added in a specific ratio to give it a richer, more vibrant color than regular rice flour, creating a unique and fragrant flavor that isn't greasy. The selection of fig leaves is also crucial; they must be of good quality, especially those that are neither too chewy nor too soft.

To enhance the capacity and competitiveness of the traditional Phuong village's fermented pork sausage (nem thính), Mr. Nguyen Kim Hoan has participated in numerous trade promotion fairs, directly marketed the product to consumers, established a company, registered trademarks, registered for food hygiene and safety certifications, and trained rural workers. He has applied technology and scientific techniques to improve the quality of traditional village products, such as investing in vacuum packaging machines, extruders, mixers, and packaging machines. In addition, he purchased an additional 1 hectare of land to plant fig trees, ensuring a stable supply of fig leaves for approximately 3,000 sausages per day. Thanks to these efforts, the Phuong Phuong Bac brand of fermented pork sausage has gained increasing market share and is trusted by customers in both the North and South of Vietnam.

In particular, in 2023, Phuong Phuong Bac spring rolls were awarded a 3-star OCOP product certificate by the People's Committee of Chuong My District. Also in 2023, Phuong Phuong Bac Spring Roll Cooperative was recognized as a member of the Hanoi City Cooperative Alliance... According to Mr. Ha Duc Quang, Vice Chairman of the People's Committee of Phung Chau Commune, along with Phuong Phuong Bac Spring Roll Cooperative, there are about 70 households in Phuong Nghia village that maintain this traditional craft. This is a profession that helps improve the lives of families and provides them with additional income.

Source: https://hanoimoi.vn/san-pham-ocop-nem-lang-phuong-697778.html