Nem

In Vietnamese cuisine, the term "nem" can signify various dishes depending on the region. In Northern Vietnam, "nem" commonly refers to different types of rolls, such as nem cuon and nem ran, both made with rice paper. Additionally, grilled meat is called nem nuong, and cured pork is known as nem chua. In contrast, in Southern Vietnam, "nem" typically refers to nem chua, a type of ground fermented pork.

There are several varieties of nem rolls. For instance, in Northern Vietnam, bánh tráng rolls are more prevalent. Nem ran, also known as spring rolls or Vietnamese Imperial rolls, are made by wrapping minced pork or prawns in bánh tráng (rice paper) and deep-frying them. A similar dish is nem ran rế, which is wrapped in woven bánh tráng. Nem cuon, referred to as gỏi cuốn in Southern Vietnam, consists of pork, prawns, vegetables, rice vermicelli, herbs, and other ingredients, all wrapped in bánh tráng. Cá cuốn is another variety, where fish is wrapped in bánh tráng and served with a flavorful dipping sauce.

When it comes to grilled nem, nem nuong stands out. These Vietnamese grilled pork meatballs are typically served wrapped in bánh tráng with herbs, rice vermicelli, and a dipping sauce. Another popular grilled dish is bò lá lốt, which features beef mixed with spices and wrapped in lolot leaves or betel leaves.

Fermented nem, such as nem chua, is a distinctive Vietnamese dish made from fermented pork. It offers a delightful combination of sweet, sour, salty, and spicy flavors. Often, it is served with bird's eye chili, garlic, and Vietnamese coriander to enhance the taste.