Located on Vietnam’s northeast coast, Hải Phòng is a bustling port city often overshadowed by the nearby tourist hotspot of Ha Long Bay. But for tourists who visit this city, Hải Phòng offers something truly memorable—not only in its colonial charm, lively streets, and sea-salt air, but also in its rich and distinct culinary culture. In this series, we will introduce to you the best dishes that the "phoenix flower" city has to offer.  

What Is Nem Cua Be

Nem cua be, or crab spring rolls in English, is a specialty that defines Hải Phòng’s food identity, a treasured staple that both locals and curious foodies across Vietnam hold in high regard.

Crab spring rolls are unlike the typical nem rán or chả giò found elsewhere in the country. While the latter may use pork or minced meats, Hải Phòng’s version features the sweet, delicate meat of blue swimmer crabs, caught fresh from the surrounding sea. The way Hai Phong people wrap spring rolls is also very unique, wrapping them in a square shape. Because of this, the dish is also called square spring rolls. 

While spring rolls have existed in Vietnam for centuries, the Hải Phòng version evolved from the creativity and ingenuity of the people of Hai Phong, where crabs are a rich source of seafood. Over time, crab spring rolls have been improved in terms of recipe and preparation, gaining a reputation beyond Hải Phòng, with upscale Vietnamese restaurants in Hanoi, Saigon, and even abroad including them on their menus. While these versions are often excellent, nothing quite matches the original version made fresh in Hải Phòng, fried in small batches, and eaten with your hands while sitting on a low plastic stool on the street pavement.

Recipe And Taste

To make delicious crab spring rolls, the chef must choose fresh crabs to boil, remove the shell, and then mix the crab meat with other ingredients—such as lean pork, shrimp, crab, shiitake mushrooms, wood ear mushrooms and other herbs and vegetables—in the right amount and seasoning, and use rice paper to wrap the mixed ingredients into a square shape the size of a hand. When frying, let the cooking oil boil and let the spring rolls soak in the oil; fry until golden brown and crispy.

The spring roll dipping sauce must be genuine Cat Hai fish sauce, which is added with lemon juice, sugar, garlic, and chili to have a full combo of salty, sour, sweet, and spicy tastes. Crab spring rolls are usually eaten with vermicelli, lettuce, bean sprouts, and cucumbers, and, of course, all kinds of herbs are indispensable. When tourists cut the spring rolls, they will see the pink color of crab meat, the red color of carrots, the brown color of wood ear mushrooms, the green color of green onions, and the yellow color of eggs and crab roe. Tasting a piece of spring roll, the sweetness of crab meat spreads on the tip of the tongue; the crispy and fatty taste of rice paper, combined with the attractive aroma of meat and mushrooms and the sweet and sour taste of the dipping sauce, will make it unforgettable for even picky eaters.

Vegetarians may wonder if there’s an alternative version of crab spring rolls—and while it may seem sacrilegious to omit crab in Hải Phòng, local creativity is boundless. Some stalls offer variations filled with tofu, mushrooms, mung beans, and carrots. Though these versions lack the briny richness of the original, they still deliver a satisfying crunch and aromatic profile. These are often paired with the same herb bundles and dipping sauce, making them a great option for those with dietary restrictions or seafood allergies.

Not only is it a delicious dish, but crab spring rolls also carry the cultural value of Hai Phong people. The image of square, golden spring rolls has become a symbol of the cuisine of the port city, closely associated with the spiritual life of the people here.

 On every occasion of Tet, death anniversaries, or simply family reunion meals, crab spring rolls are always an indispensable dish on the dining table of Hai Phong people. This dish not only shows the ingenuity and diligence of women but also connects family and friends.

Where To Taste This Masterpiece

For food travelers, trying crab spring rolls on their home turf is essential. Some of the most well-known spots in Hải Phòng include:

• Quán Phương Mai, 87 Cát Cụt Str., An Biên, Lê Chân
• 323 Tô Hiệu Str., Lê Chân
• Cổ Đạo Market
• Cát Bi Market
• Bà Cụ, 181 Cầu Đất, Ngô Quyền

These eateries are renowned not only for their flavorful rolls but for their welcoming atmosphere and commitment to traditional preparation methods. Don’t be surprised to find yourself shoulder to shoulder with locals, all waiting patiently for a plate of steaming hot rolls straight from the fryer. The prices are reasonable, the portions generous, and the flavors unforgettable.

Conclusion

In recent years, food tourism in Vietnam has surged, and Hải Phòng’s culinary scene is beginning to attract attention. Cooking classes, food tours, and social media food blogs have all helped shine a spotlight on local specialties, with crab spring rolls often at the center. For many, it becomes a “must-try” dish—not just because of its reputation, but because of the experience that surrounds it: chatting with locals, watching the preparation, and smelling the sea air while you eat. There’s a storytelling element to food in Hải Phòng, and crab spring rolls are its most eloquent narrator.

Whether you’re a devoted foodie, a curious tourist, or just a traveller wanting something to eat, your journey through Hải Phòng wouldn’t be complete without sitting down to a plate of crab spring rolls. Crispy on the outside, tender on the inside, with a flavor that dances between land and sea, they represent everything beautiful about regional cuisine—how it connects us to place, people, and memory.