Cai Rang, Can Tho Province is a typical example where emerged a speciality "nem" invented and cooked by a local woman called Tư Khem from half a century ago. Cai Rang was not only famous in that time but has also been handed down to these days in order that people should come to this region and seek for this dish to their hearts' content.

 "Nem nuong" Cai Rang  is best to enjoy when it is made from fresh pork by kneading it, rolling into balls and then grilling it on charcoal. Each plump piece is punctured through by a slat of bamboo, sprinkled with grease and grilled until it has a bright yellow colour. Only by plucking off smoothly, the meat rolls lie neatly in the dish, besides snow-white fine rice vermicelli, especially the best Phong Dien (Phong Điền) fine rice vermicelli.