Nem (Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality. In Northern Vietnam, nem refer to a roll dish rice paper called nem cuon (spring roll) or nem ran (fried rolls), whereas barbecued meat is called nem nướng or cured pork meat called nem chua. In Southern Vietnam, nem mainly refer to nem chua.


The appearance of Vietnamese nem dishes is associated with the story of the war in Indochina and the colonialism, as well as the fate of the women. In the early years of the twentieth century, France brought more than 60,000 troops from African colonies, including Senegal, to Vietnam.Senegalese soldiers managed to escape the nightmare of war by loving and marrying Vietnamese women. When the war ended, they returned home with little subsidies from the French government. The family burden weighs on the shoulders of Vietnamese wives. Doan Kim Hoan, one of the Vietnamese wives at the time, came up with a way to feed a family of seven, opening a small stall at Kermel Market, Dakar's largest market at the time.Like Ms. Hoan, many other Vietnamese mothers have opened a counter at the market. Thanks to the small rollers and the assurance of the Vietnamese mothers, many families of veteran Senegal have overcome the difficult period and raised their children to study and mature.[1]


Banh trang rolls

Nem cuon, fresh nem rolls
Nem ran, crispy nem rolls
Nem chua is a sweet, sour, salty and spicy fermented pork or beef sausage, usually served with a thin slice of garlic, bird's eye chili and Vietnamese coriander

Nem used to refer to banh trang rolls (fresh and fried) is more commonly used in Northern Vietnam.

  • Nem rán , known in foreign countries as summer rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in banh trang and deep fried. In southern Vietnam, it is referred to as chả giò.
  • Nem rán rế is a similar dish as nem rán; however, it is wrapped in woven banh trang.
  • Nem cuốn (Goi cuon in southern Vietnam), nem rolls, salad rolls, or summer rolls, is a Vietnamese dish traditionally consisting of pork, prawns, vegetables, bún (rice vermicelli), fresh herbs and other ingredients wrapped in Vietnamese bánh tráng. In southern Vietnam, it is referred to as gỏi cuốn.
  • Cá cuốn is a fish of some sort wrapped in banh trang and then dipped into a sweet, sour, salty and spicy sauce.


  • Nem nướng are Vietnamese barbecued pork meatballs typically eaten wrapped in banh trang with fresh herbs, bún (rice vermicelli) and dipped in some sort of sauce.
  • Bò lá lốt is a Vietnamese special beef dish consisting of beef in lolot leaves, or sometimes called betel leaves. Beef fillet is minced and mixed with spice and two types of orange or green cam sành and a sweeter cam mật. The leaves smell spicy but have a medicinal taste.[2] The dish is often served or sold at barbecues.[3]


Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander.

See also


  1. ^ VTV, BAO DIEN TU (2018-03-06). "Dấu ấn nem Việt tại Senegal". BAO DIEN TU VTV (in Vietnamese). Retrieved 2018-03-06. 
  2. ^ Vietnam economic times Volume 152 "Thit bo la lot is a special grilled beef dish. Beef fillet is minced and mixed with spices then there are two types of oranges: green (Cam sành) is for juicing and yellow cam mat, which is much sweeter, for eating."
  3. ^ Pauline Nguyen, Luke Nguyen, Mark Jensen - Secrets of the Red Lantern: Stories and Vietnamese Recipes 2008 -Page 126 "Our barbecues offered beef wrapped in betel leaf,"