Fried nem, which is also known as spring roll, has long been considered one of the symbols of Vietnamese cuisine. That’s why it appears in all the three regions of Vietnam with a little difference in spice and shape. Among them, Haiphong City’s sea-crab spring roll leaves something special in gourmets’ souls for its sweet and buttery taste.
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Sea crab spring roll is a specialty of Hai Phong
Traditional nem is usually in a small cylinder shape. However, the sea-crab spring roll made in Haiphong City is in a large square shape nearly equal to a person’s palm. That’s why people have to spend so much time and go through meticulous stages to make it with a solid cover but crispy after being fried. Another special feature of this nem is its stuffing of sea-crab and extra materials, not traditional pork or shrimp.
Saigonese now have a chance to taste this special cuisine at Nem Cua Be Restaurant which is owned by Nguyen Hai Nam, a man who aims to promote his hometown’s food to more people and to serve Haiphong City natives now working and living here in town
Spring rolls are served with fish sauce
At the restaurant, guests will be served nem accompanied with a sauce mixture of fish sauce, garlic, chili, vinegar, carrot and papaya. The food looks more attractive with fresh green vegetables and noodles.
“I’m a regular customer of Nem Cua Be Restaurant not only to taste my favorite dish but also to recall my hometown’s spirit. Nem at this restaurant keeps the same flavor to its origin, Haiphong City, with no change and mixture,” a Haiphong born customer named Nguyen Van Nam shared with the Daily.