Characteristics

Nem Bưởi (Pomelo Skin Fermented Roll) is a unique vegan specialty from Tây Ninh province that surprises many with its meaty texture and rich, tangy flavor—despite containing no meat at all. Unlike traditional Vietnamese nem (fermented pork rolls), Nem Bưởi is completely plant-based, making it popular not only with vegetarians but also with curious foodies seeking local culinary creativity.

It’s chewy, slightly sour, and packed with the refreshing fragrance of pomelo, combined with the spicy, bold notes of chili and garlic. Nem Bưởi is a testament to the resourcefulness of Tây Ninh locals and their ability to create delightful dishes from simple ingredients.

Main Ingredients & Preparation

The star ingredient is the pomelo rind, which is shredded, soaked, and thoroughly rinsed to remove bitterness. It is then mixed with:

• Roasted rice powder for a nutty taste and binding texture

• Carrots and papaya, julienned for crunch and sweetness

• Chili, garlic, salt, and sugar for seasoning

• Guava leaves or starfruit leaves, which aid in fermentation and enhance aroma

Once mixed, the ingredients are tightly wrapped in small portions using banana leaves and left to ferment naturally for 1–2 days. This short fermentation creates a pleasant sourness and a chewy, sausage-like texture.

How to Enjoy

Nem Bưởi is typically served as a snack or appetizer. Here's how to enjoy it like a local:

1. Unwrap the banana leaf to reveal the tangy, fragrant roll.

2. Pair with fresh herbs such as Vietnamese balm, mint, or perilla.

3. Dip into chili salt or spicy soy sauce for an extra kick.

4. Enjoy with rice crackers or just on its own as a zesty, addictive bite.

Often enjoyed during gatherings, festivals, or as a treat for guests, Nem Bưởi is a proud symbol of Tây Ninh’s culinary identity—simple, sustainable, and surprisingly delicious.