07/12/2015 08:52 GMT+7 Email Print Like 0

Tasty Nem vuong in Hai Phong

You can find many types of excellent spring rolls all over Vietnam, but nem vuong, made with fresh crab and shrimp in Hai Phong, are particularly good. Unlike regular spring rolls, they are wrapped into a square shape before being fried. The Hai Phong speciality was selected by CNN Travel as one of ten delicious street foods which tourists should not miss when visiting Vietnam.
With 30 years experience of making nem vuong,  Phuong – owner of Phuong Mai Restaurant on Cat Cut Street, An Bien Ward, Le Chan District, Hai Phong said that the difference between nem vuong and other spring rolls is the ingredients and rice pancakes used to wrap them.

To make nem vuong, it requires a finicky selection of ingredients, such as fresh crabs and shrimp which are caught in Cat Hai. Steam the crabs and shrimp for about 15 minutes before taking their meat out. Mix the meat with other ingredients such as chopped pork, fragrant mushroom, cat’s ears, eggs, cassava vermicelli, beansprouts and pepper. Put the filling on a rice pancake and wrap into a square before deep frying  until they are brown and crispy.



Ingredients for making nem vuong include crab, shrimp, chopped pork, rice vermicelli,
  fragrant mushrooms, cat’s ears, eggs, cassava vermicelli, bean sprouts and pepper.

Wrapping the filling in rice pancakes. 

Square spring rolls.
Deep frying nem. 

The dish is served with sweet and sour sauce, rice vermicelli and fresh basil.

When serving, cut the spring rolls into four pieces, revealing the colourful stuffing. The dish is best served with sweet and sour sauce,  pickles, rice vermicelli and fresh basil.


 

Visiting the port city of Hai Phong, tourists can enjoy nem vuong at popular restaurants, including Phuong Mai Restaurant (No.87, Cat Cut Street), Hong Kong Hotpot Restaurant (No 372, Lach Chay and Nga Restaurant (No.92, Tran Nhat Duat) or Nem Vuong Pho Co, 58 Dao Duy Tu, Old Quarter, Hanoi.


Story: Ngan Ha - Photos: Tran Thanh Giang