Born and raised in the cradle of nem making in Lai Vung district, Mr. Hau has been involved in nem making since he was a child. With his love for the traditional products of his hometown and the desire for the nem making profession to develop even more strongly, Mr. Hau decided to quit his job in Ho Chi Minh City, return to his hometown and establish his own nem production facility.

“After graduating from university and working in an office for a while, I realized that this job was not suitable for me. After thinking about it, I decided to return to my hometown to promote family and local traditions,” said Huynh Ngoc Hau.

In 2022, Mr. Hau officially launched the Huynh Hau Nem production and trading facility in Tan Thanh commune, Lai Vung district. The production facility currently sells 4 main products: nem chua, nem bi, cha lua and pate. The products are mainly sold to local orders and provinces across the country. Every day, his facility produces from 10,000 to 20,000 nem. During holidays and Tet, due to high consumption demand, the facility's nem output can increase 2 to 3 times.

Like many others, when he first started his business, Mr. Hau also encountered many difficulties. He said: “Because I was working in a different environment and switched to production and business, everything was strange to me at that time. It took me nearly 5 years to research everything firmly before starting to produce the first products.”

In the early days of starting his business, he encountered many difficulties in finding quality raw materials. According to him, choosing raw materials is one of the key factors in determining the deliciousness of spring rolls. The products at his facility are all made from fresh meat, ensuring food hygiene and safety regulations. Only when made from fresh meat can spring rolls be chewy, delicious and of guaranteed quality.

As a “latecomer” brand compared to other famous nem brands in the locality, finding a difference for his products is also a concern for Mr. Hau. He said that each nem production facility has its own recipe but all have the characteristic flavor of Lai Vung nem. Therefore, to create a highlight for his products, he chose to invest in the design and style of the product to make it eye-catching and suitable for the tastes to attract more customers.

In addition to producing according to local orders, Mr. Hau also promotes products through mass media and social networks such as Facebook and Zalo. The facility's products are also posted on e-commerce sites such as Shopee and TikTok Shop. This contributes to expanding the product's consumption market, helping Lai Vung spring rolls easily reach customers nationwide. Customer reviews after purchasing the product are also a way for the facility to improve product design and quality, promote and attract more new customers.

“When putting products on e-commerce platforms, I don't focus on sales, but the main purpose is to promote the brand of the facility and the locality to many customers across the country,” Mr. Hau added.

The establishment of Huynh Hau spring roll production facility has also contributed to creating jobs for many local workers. Currently, Mr. Hau's spring roll production facility has about 10 workers, starting work every day from 5:30 am to 5 pm, performing tasks such as preparing raw materials, processing and packaging products, earning about 4.5 million VND/person per month.

In the coming time, Mr. Hau will continue to maintain the production of current products, while promoting product promotion activities on media, social networks and e-commerce platforms so that Lai Vung spring rolls can reach many consumers nationwide.

Nem Lai Vung is a famous specialty of Lai Vung district, Dong Thap province. Nem is made from fresh pork, mixed with pork skin and spices such as garlic, chili..., creating a unique sour, slightly sweet and spicy flavor, only found in Nem Lai Vung. Each Nem Lai Vung is wrapped in fresh banana leaves, tied into a bunch of 10, bringing the natural aroma and rustic features typical of the countryside.

On January 25, 2024, Lai Vung spring roll making was officially included in the list of National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism.