Nem ran (called cha gio in the south) is a much-appreciated speciality, although it is very easy to prepare.
Since long ago, nem ran has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.
The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew’s ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavours of onion and pepper). Papaya and a few fresh scented vegetables are added.