Nem Explained
Nem (Vietnamese: món nem) refers to various dishes in Vietnamese, depending on the locality.
Nem may refer to:
- Nem rán, known in foreign countries as spring rolls, fried rolls or Vietnamese Imperial rolls, are made of either minced pork or prawns, wrapped in bánh tráng 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 bánh tráng.
- Nem cuốn (Gỏi cuốn 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.
- 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.
- Nem chua rán are a type of nem made from ground pork and pork skin according to the recipe and process quite close to nem chua and fried in cooking oil (or grilled).
- Nem nướng are Vietnamese barbecued pork meatballs typically eaten wrapped in bánh tráng with fresh herbs, bún (rice vermicelli) and dipped in some sort of sauce.
- Nem bì, also known as tré, with the main ingredient are pork skin chopped into fibers, can be added fried lean shoulder meat, skin and boiled fat. Then, all wrapped in guava leaves or banana leaves.
- Nem chạo, also known as nem thính, is a popular dish in the cuisine in the northern provinces of Vietnam.
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