Nem Ran

Nem ran (as they are called in the north) or cha gio (in the south) are Vietnam's beloved fried spring rolls, one of the country's most iconic dishes and a fixture at every festive meal, family gathering, and restaurant menu. These golden, crackling cylinders are filled with a savory mixture of ground pork, crab meat (or shrimp), glass noodles, wood ear mushrooms, shredded taro or carrot, and seasonings, then wrapped tightly in rice paper and deep-fried until shatteringly crisp. The traditional way to eat them is wrapped in a lettuce leaf with fresh herbs — mint, perilla, and Vietnamese balm — then dipped in nuoc cham sauce. This wrapping method adds freshness and crunch that balances the richness of the fried roll. Nem ran are perhaps the most universally loved Vietnamese dish: they appear as appetizers, side dishes (especially alongside bun cha in Hanoi), and as the star of festive holiday meals, particularly during Tet (Lunar New Year).

Region: Northern Vietnam (later spread nationwide)

Fried spring rolls have ancient roots in Vietnamese cuisine, with techniques likely influenced by Chinese cooking traditions. The Vietnamese version distinguishes itself through the use of rice paper wrappers (as opposed to wheat-based wrappers used in Chinese spring rolls), which creates a uniquely light, bubbly, and crispy exterior when fried. The northern name 'nem rán' and the southern name 'chả giò' reflect the regional linguistic differences that are common in Vietnamese cuisine. Historically, nem ran were considered a celebratory dish prepared for Tet, weddings, and important family gatherings, as the deep-frying process required more oil and preparation than everyday cooking. The dish became one of the first Vietnamese foods to gain international recognition, popularized by Vietnamese diaspora communities around the world where 'Vietnamese spring rolls' became a staple of Asian restaurant menus.

Nem ran hold a special place in Vietnamese culture as a festive and celebratory food. During Tet (Lunar New Year), families gather to make nem ran together, with everyone taking part in the assembly line of mixing filling, wrapping, and frying. This communal cooking activity is a cherished family bonding tradition. The dish also carries social significance: the quality of a family's nem ran at Tet is a point of pride, and recipes are guarded family secrets passed down through generations. Internationally, Vietnamese spring rolls (often labeled 'Vietnamese egg rolls' in the West) were among the first Vietnamese dishes to achieve global recognition, helping to build the worldwide appreciation for Vietnamese cuisine that exists today.