Lai Vung ‘nem’ makers in Vietnam’s Dong Thap ramp up output ahead of Tet

With Tet falling on February 17, workshops in Lai Vung and neighboring Lap Vo have been running around the clock for about a month before the holiday to fulfill a high volume of orders, generating higher incomes for local producers and workers.

Along National Highway 80, which passes through Lai Vung and Lap Vo Communes, numerous production sites remain brightly lit late into the night as workers race to fill orders, with capacity reaching three to four times the normal level.

At Co Hoan Food Processing Establishment, nearly 100 workers are engaged in ‘nem’ production, with dozens assigned to each stage and working continuously to maintain a steady workflow.

Machinery handles the initial processing, allowing workers to concentrate on finishing steps such as wrapping the fermented pork rolls, enclosing them in banana leaves, packing them into boxes or bundling them into sets of 10.

Le Hoang Minh Nhat, a representative of Co Hoan, said the company has added extra shifts for the holiday rush, pushing output to two to three times its normal level.

This year, however, operations have been complicated by tight pork supplies.

To secure sufficient high-quality meat, Co Hoan has relied on long-standing partners and, in some cases, placed advance deposits, he said.

Despite rising pork prices and higher input costs, the company has sought to keep retail prices stable. Its products are distributed mainly through supermarket chains, rest stops and retail outlets both within and beyond the province.

Nhat added that the establishment has 12 products certified under the One Commune One Product (OCOP) program, with four items earning four-star OCOP ratings.

Beyond conventional sales channels, the company has also expanded into e-commerce and collaborated with influencers to promote its goods on TikTok Shop.

Co Hoan is one of more than 20 leading producers in the Lai Vung ‘nem’ craft village, alongside Ut Thang, Hoang Khanh, Giao Tho, Thanh Son, Co Hiep and many others.

Together, they are working at peak capacity to ensure ample supplies of the festive favorite for families during Tet.

The craft of making Lai Vung ‘nem’ has developed over more than six decades and was recognized as a national intangible cultural heritage in 2023, cementing its status as a culinary emblem of Dong Thap.