📝 About This Recipe
A celebrated specialty of Vietnam, Nem Chua is a vibrant, pink fermented pork snack that perfectly balances sour, salty, sweet, and spicy notes. This traditional delicacy relies on the natural lactic acid fermentation of lean pork and crunchy pork skin, cured with garlic and chilies for a bold punch. Wrapped in individual bite-sized portions, it offers a unique chewy texture and a refreshing tang that makes it the ultimate companion to a cold lager.
🥗 Ingredients
The Meat Base
- 500 grams Lean Pork Leg or Ham (Must be very fresh, cold, and completely trimmed of fat and silver skin)
- 200 grams Cooked Pork Skin (Bì) (Pre-sliced into very thin, translucent hair-like strands)
Seasoning & Curing
- 1 packet Nem Chua Curing Powder Mix (e.g., Lobo brand) (25g-35g; ensure it includes the small inner curing salt packet)
- 3 tablespoons Granulated Sugar (Feeds the fermentation process)
- 1 tablespoon Fish Sauce (Premium) (Adds depth and umami)
- 1 teaspoon Garlic Powder (For even distribution of flavor)
- 1 teaspoon Black Peppercorns (Whole or coarsely cracked)
Aromatics & Garnish
- 4-5 cloves Fresh Garlic (Thinly sliced into rounds)
- 3-5 pieces Thai Bird's Eye Chilies (Sliced into rounds)
- 24 leaves Vietnamese Coriander (Rau Răm) or Guava Leaves (One leaf per meat parcel)
Packaging Materials
- 1 roll Plastic Wrap (For tight individual wrapping)
- 24 pieces Rubber Bands (To secure the parcels)
👨🍳 Instructions
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1
Prepare the pork skin by washing it thoroughly with salt and vinegar. If using pre-packaged dried skin, soak in warm water until soft, then boil for 5 minutes, drain, and slice into paper-thin strips about 2 inches long. Ensure the skin is bone-dry before using.
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2
Slice the lean pork into small cubes. Place the meat in the freezer for about 20-30 minutes until it is very cold and slightly firm, but not frozen solid. This prevents the fat from melting during processing.
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3
Using a high-speed food processor, grind the cold pork in small batches. Pulse until the meat becomes a fine, tacky paste with a texture similar to mortadella. It should be pale pink and very sticky.
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4
Transfer the meat paste to a large chilled mixing bowl. Add the sugar, fish sauce, garlic powder, and cracked peppercorns. Mix vigorously with a wooden spoon or by hand (wearing gloves) for 5 minutes to develop the proteins.
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5
Add the prepared pork skin strands to the meat mixture. Fold them in thoroughly so they are evenly distributed throughout the paste.
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6
Open the Nem Chua curing powder packet. Sprinkle the main powder over the meat. IMPORTANT: Only add the small inner 'Curing Salt' packet at the very last second, as it will cause the meat to firm up almost instantly.
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7
Mix the curing salt into the meat rapidly. You will notice the meat changing color slightly and becoming much stiffer and harder to stir.
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8
Immediately transfer the mixture into a square glass container lined with plastic wrap, pressing down firmly to remove air bubbles, OR begin portioning into small bite-sized rectangles (about 1x2 inches).
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9
On each meat portion, place a slice of fresh garlic, a slice of chili, and one leaf of Vietnamese coriander.
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10
Wrap each portion tightly in plastic wrap. Roll it several times to create an airtight seal, then twist the ends and secure with rubber bands. The tighter the wrap, the better the texture.
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11
Place the wrapped parcels in a container and leave them at room temperature (around 70-75°F) in a dark place to ferment for 24 to 48 hours. In colder climates, this may take up to 3 days.
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12
After 48 hours, test one parcel. The meat should be firm, bright pink/red, and have a pleasant, clean sour aroma. Once the desired sourness is reached, move them to the refrigerator to stop the fermentation.
💡 Chef's Tips
Absolute cleanliness is vital; ensure all bowls and hands are sanitized to prevent bad bacteria growth. Always use the leanest pork possible; any fat in the meat will go rancid during fermentation and ruin the flavor. If you cannot find fresh pork skin, look for 'Bì' in the frozen section of Asian markets, which is pre-shredded. The tighter you wrap the Nem, the crunchier and snappier the final texture will be. Do not skip the sugar; it is the essential 'food' for the lactic acid bacteria that cures the meat.
🍽️ Serving Suggestions
Serve as a 'Mồi' (drinking snack) alongside ice-cold Vietnamese lager. Slice thinly and add to Bún Đậu Mắm Tôm or Bún Chả for an extra fermented kick. Enjoy as a street-food style snack dipped in a side of spicy Sriracha or sweet chili sauce. Wrap in a piece of lettuce with fresh mint and perilla leaves for a refreshing appetizer. Lightly grill the wrapped parcels (Nem Nướng Chua) for a smoky, warm variation.