This culinary specialty has achieved multiple accolades, including being recognized as one of Vietnam’s top 10 nem (fermented pork) dishes in 2012, one of the 50 finest gift ideas in 2013, and among the top 100 unique dishes of Vietnam in 2020-2021 by the Vietnam Records Organization.

As of November 2023, the “Art of Nem Lai Vung Making” was officially acknowledged as a National Intangible Cultural Heritage.

Distinct from other local varieties, nem Lai Vung is made using vibrant pink-red pork, wrapped in vong leaves, with peppercorns and garlic added for both aesthetic and flavor enhancements.

This dish expertly merges four primary flavors: salty, sweet, sour, and spicy, which amplifies the overall tasting experience.

Ngoc Thuy, a nem artisan from Lai Vung District, noted that the dish utilizes locally sourced materials such as pork, pork skin, vong leaves, garlic, chili, and pepper.

Although the ingredients seem simple, the preparation is intricate, encompassing the entire process from ingredient selection to seasoning, fermenting, wrapping, and storing the final creation.

The preparation starts with fresh, warm pork sourced from the thigh or rump to ensure a good mix of tenderness and leanness. The pork is finely ground and combined with thinly sliced boiled pork skin, typically in an 8:2 ratio, and seasoned with salt, sugar, pepper, and MSG, personalized to each family style while still achieving the characteristic balance of flavors.

In contrast to other nem varieties that may be wrapped in guava leaves, nem Lai Vung is classically bundled with vong or gooseberry leaves, which accelerate fermentation and provide a distinctive taste. The outer layer is encased in Siamese banana leaves, prized for their pliability, softness, and attractive hue.

According to Thuy, “To prepare, the pork blend is placed on a vong leaf, topped with peppercorns, chili, and a garlic slice, then wrapped tightly to cover the meat completely, encouraging natural fermentation.”

Each portion is folded into a small square roughly the size of three fingers, then bundled into groups of ten, with each bundle valued at around 30,000 VND.

Many admirers of nem Lai Vung enjoy it by itself or alongside noodles, bread, or rice paper. The dish’s pink shade is a result of natural fermentation, offering a mild tartness that complements a slight sweetness and a spicy touch from garlic and pepper, making it appealing to all taste preferences.