The Most Popular Dish in a Ninh Bình Feast — Guests Love It So Much They Take It Home as a Gift

Not only a staple in everyday family meals, this local specialty also frequently appears on offering trays during death anniversaries and wedding banquets in Giao Thủy commune (Ninh Bình Province). It’s so beloved that guests often finish it before any other dish.

When Ngọc Anh, a Hanoi resident, attended a colleague’s wedding in Giao Thủy commune, Ninh Bình (formerly part of Nam Định Province), she was impressed by the hearty banquet filled with unique and flavorful dishes such as xôi nén (pressed sticky rice), chạo chân giò (pork leg salad), and nem móng tay (razor clam rolls).

Among them, the dish that stood out the most to her was nem nắm Giao Thủy (Giao Thủy fermented pork roll).

“I’ve tried many traditional fermented pork dishes like nem bùi from Bắc Ninh and nem chua from Thanh Hóa, but I find nem nắm Giao Thủy suits my taste best. It has such a distinct flavor. Even though it’s paired with the salty Sa Châu fish sauce — a specialty of Giao Châu commune, Giao Thủy district — instead of the sweet-and-sour or chili sauce used elsewhere, it’s still incredibly appealing,” Ngọc Anh shared.

In her observation, even though the banquet included hot dishes like steamed shrimp and stir-fried squid, nem nắm was the first to be finished.

She was surprised to learn that nem nắm is a common dish in local daily meals — yet it remains one of the most loved and prestigious offerings in formal feasts.

Ngọc Anh described the dish as being wrapped in lá sung (fig leaves), with an outer layer of banana leaves. When eaten, the nem is rich and juicy, aromatic with roasted rice powder (thính), and flavorful enough to be enjoyed without any additional condiments.

“I found it so delicious that I asked for the address of a reputable local shop and managed to buy ten rolls to bring back to Hanoi as gifts for family and friends,” she said.

A Celebrated Local Specialty

Nem nắm Giao Thủy was recognized among the Top 100 Vietnamese Culinary Specialties (2021–2022) by the Vietnam Records Organization (VietKings) and the Vietnam Top Organization (VietTop).

According to Mr. Phan Tuấn, owner of a long-standing nem nắm workshop in Giao Thủy commune, nearly every household in the area knows how to make the dish. However, creating truly delicious nem requires skill and experience — from ingredient selection to the delicate processing and wrapping stages.

He explained that the pork used must be fresh and clean, slaughtered the same day — never from the previous day.

“The meat is cleaned and lightly boiled to retain its natural sweetness and moisture. It’s then sliced thinly and pounded gently with the back of a knife until tender. The pounding step is essential — if the meat is minced, it becomes mushy and loses its firm texture,” Mr. Tuấn noted.

Besides pork, pig skin is also an essential ingredient. It must be meticulously cleaned, scalded to just the right doneness, then soaked in ice water for crispness and a glossy ivory color. After draining, the skin is finely shredded before mixing.

“Nowadays, some producers use machines to slice the skin for efficiency, but my family still does it by hand to ensure even, thin strands and to remove all remaining hair. This traditional method gives our nem a unique, memorable texture,” he added.

Handcrafted with Tradition and Pride

Once the meat and skin are prepared, they’re mixed with garlic, MSG, roasted rice powder (thính gạo), and Sa Châu fish sauce.

The fish sauce, a defining element of the dish, must be the first-press variety made from shrimp, which has a milder aroma compared to fish-based sauces.

Finally, the mixture is wrapped into compact portions. The wrapping must be done skillfully to keep the nem intact and attractive during transport. Each roll is lined with fig leaves (lá sung) inside for an earthy balance of flavor.

Today, nem nắm Giao Thủy sells for around 50,000 VND per roll, with variations between 40,000 and 60,000 VND depending on size and weight.

Although the dish doesn’t keep for long and is mostly sold within the province, it’s also delivered to nearby cities such as Hanoi, Hai Phong, and Hung Yen, where it continues to win over new fans with its rich flavor — a perfect blend of savory pork, crispy skin, aromatic roasted rice, and the subtle bitterness of fig leaves.

“Nem nắm Giao Thủy isn’t just a dish — it’s a piece of our local heritage,” said Mr. Tuấn proudly.