Lai Vung’s pork delicacy on high demand during Tet holiday

Nem Lai Vung of Dong Thap province. VNA Photo: Nhựt An
A production facility in Lai Vung district, Dong Thap province. VNA Photo: Nhựt An
Customers line up to purchase nem Lai Vung. VNA Photo: Nhựt An
Workers focus to meet Tet high demand. VNA Photo: Nhựt An
Nem Lai Vung is carefully wrapped in one or two layers of banana leaves, giving the meat an ideal condition to ferment. VNA Photo: Nhựt An

VNA Photos

Lai Vung’s pork delicacy on high demand during Tet holiday

01/22/2025 08:25 | TTXVN |

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. VNA Photo: Nhựt An

Lai Vung’s pork delicacy on high demand during Tet holiday

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. VNA Photo: Nhựt An
Lai Vung’s pork delicacy on high demand during Tet holiday

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. VNA Photo: Nhựt An
Lai Vung’s pork delicacy on high demand during Tet holiday

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. VNA Photo: Nhựt An
Lai Vung’s pork delicacy on high demand during Tet holiday

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. VNA Photo: Nhựt An
Lai Vung’s pork delicacy on high demand during Tet holiday

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. VNA Photo: Nhựt An

Lai Vung’s pork delicacy on high demand during Tet holiday

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