A small Vietnamese fermented pork roll, wrapped in banana leaves and combining a mild sourness with the pungent heat of garlic and chilli and a crisp, chewy texture, has taken a journey of more than 65 years to become a renowned speciality of Dong Thap Province. From a humble dish, the traditional craft of making Lai Vung fermented pork roll gradually took shape and has become a national intangible cultural heritage.