Lai Vung: Lai Vung district’s fermented pork sausage is a delicacy of Dong Thap province, which is highly sought after. The pork sausages, called ‘nem’ in Vietnamese, have a bright pink colour dotted with black peppers, white garlic slices and fresh vong leaves. The taste is slightly sour with sweet, salty and spicy hints all mixed together to create a very refreshing flavour sure to pique your interest. During Lunar New Year (Tet) holiday, the demand increased 2-3 times compared to usual demand. In order to meet the increased demand, more than 20 production facilities in Lai Vung district work hard to provide the Tet market with thousands of pork sausages each day.

According to Vietnam News Agency, the traditional pork sausage from Lai Vung district has become an essential item for many during the Lunar New Year celebrations. The unique blend of flavours has made it a popular choice among consumers, prompting an increase in production to satisfy the heightened demand during the festive season.