Rustic specialties
Not a luxury specialty, Nem Phung is a rustic dish found on the feasts, parties or drinking tables of Hanoians. The specialty is mentioned in folk songs, as the saying goes: "Nem Phung eaten with fig leaves/Makes people from all over remember a time."
Visiting the birthplace of the rustic spring rolls, we met Mr. Bui Ngoc Thai (Dan Phuong, Hanoi) - a folk artist in Dan Phuong, Hanoi. According to him, Phung spring rolls have simple ingredients, but the processing requires meticulousness and precision.
Sharing with Lao Dong, Mr. Thai said: “The main ingredients to make nem include pork meat and skin, sticky rice and rice, soybeans, and fig leaves. The meat chosen to make nem must be pork shoulder, with both lean and fat. After the fat, skin, and lean parts of the pork are filtered separately, it will be boiled and sliced.”
According to Mr. Thai, the secret to creating the delicious flavor of Nem Phung lies in the process of processing the powder. Powder is made from a combination of young rice, yellow sticky rice and soybeans. The process of roasting the powder requires skill, stirring constantly so that the ingredients cook evenly without burning. After roasting, this mixture is finely ground, creating a characteristic aroma, giving Nem Phung an unforgettable attractive flavor.
It is the delicate blend of ingredients that creates the special appeal of Nem Phung. The fatty taste of pork, the crunchy texture of the skin and the characteristic aroma of rice powder bring diners a unique culinary experience. The skillful combination of many ingredients creates a rich traditional flavor, making Nem Phung an unforgettable dish in the hearts of those who enjoy it.
Each portion of Nem Phung is carefully wrapped in fresh banana leaves and served with fig leaves, creating a perfect blend. The fig leaves not only increase the crispiness of the spring rolls but also bring a rich, slightly astringent flavor, helping to balance the fatty taste of the meat and rice powder.
The fig leaves are carefully selected, not too old or too young, just enough to wrap each piece of spring roll. When enjoying, Phung spring rolls are often dipped in sweet and sour fish sauce, highlighting the attractive and unique flavor of the dish.
Every day, Mr. Thai's family store supplies the market with 50 - 60 kg of spring rolls, peaking at nearly 100 kg/day during the holidays.
Not only a dish, Nem Phung has also become the pride of the people of Phung town. The delicious and unique flavor of Nem Phung is not only popular in Dan Phuong but also spread throughout the provinces in the country, even reaching out internationally. Phung people have exported their specialty to China, Japan, Taiwan (China) and Korea.
Ms. Nguyen Thi Tuyet (Dan Phuong, Hanoi) - owner of a Nem Phung production household shared that after the COVID-19 pandemic, Nem Phung production slowed down, causing average revenue to decrease significantly compared to previous years. However, diners still love this product.
According to Ms. Tuyet, recently many Nem Phung production facilities have been consecutively certified with 3-star OCOP. This recognition not only affirms the quality of the products but also helps Nem Phung businesses improve their competitiveness and expand their markets. Nem Phung products continue to appear at many events and trade promotion fairs, culinary festivals, contributing to the development of the local economy, helping to widely promote traditional brands.
The craft of making Nem Phung has been preserved and developed through many generations, contributing to the preservation of local culinary culture. Encouraging the preservation and commercialization of traditional dishes such as Nem Phung not only helps preserve culture but also raises public awareness of the importance of culinary heritage in modern life.
