It is advised for tourists not to miss a chance to try Nem once visiting Lai Vung District in Dong Thap province. Nem, the most well known specialty with its distinctive characteristic, has been registered under a domestic brand name. It is made from fermented and seasoned minced pork and sliced pigskin wrapped in fresh banana leaves into small boxy rolls. Then it is kept for fermentation at 27-300 degree for three to five days before being eaten. A properly-made and tasty Nem must have eight portions of pork and two portions of sliced pigskin, fresh pork, well-proportioned spice and nice wrapping. Nem can be eaten with rice, vermicelli or bread. It is the perfect combination of sweet, sour, salty and spicy tastes that stir passion among gourmets.

Nem Lai Vung is now available in any markets in the region, which visitors can easily find out and give a try.