Nem Chua a Vietnamese salami made of fermented pork or beef that's savory and sour with a hint of sweetness and spice. It's often served with garlic, bird's eye chili, and rau ram, Vietnamese coriander. Whether you're a seasoned cook or new to Vietnamese cuisine, this Nem Chua recipe will guide you through creating this traditional Asian Salami at home at a fraction of store bought!

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Nem Chua is often enjoyed during celebrations or as a simple, flavorful snack, and a great drinking snack. During Lunar New Year, Nem Chua holds special significance as a symbol of prosperity and togetherness. This year, Iโm making Nem Chua to celebrate the Lunar New Year with my family, sharing its tradition and taste.
This Nem Chua was inspired by my Banh Xeo , Vietnamese Egg Rolls, Vietnamese Spring Rolls and Banh Bot Chien recipes which are some of my favorite Vietnamese appetizers. No appetizer is complete without a. main course, and my Beef Pho recipe, String Bean Chicken, and Golden Fried rice are some that you will love!
The curing process of Nem Chua is similar to that of salami, making it a type of "Asian salami." Both rely on fermentation to preserve the meat and develop complex flavors. This unique preservation method enhances the tangy savory profile of Nem Chua, making it a distinctive treat.
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๐ฅ Ingredients
Choose fresh ingredients: Ensure the ground meat is fresh, as this affects the flavor and safety of the final product. For convenience, itโs recommended to use frozen pre-cooked and sliced pork skin.
Use lean meat: Lean meats works the best for this recipe because it helps balance the fattiness of the pork skin, leading to a more desirable texture and flavor.
Beef: Select the leanest cuts of beef, such as eye of round, top round, round tip, top sirloin, bottom round, top loin, or tenderloin. Alternatively, purchase extra lean ground beef (95% lean) from any supermarket and grind it two more times for an even finer texture.
Pork: Opt for the leanest cuts of pork, focusing on options with "loin" in the name, such as pork tenderloin or sirloin chops. You can also choose extra lean ground pork and grind it two additional times for optimal results.
A Note on Black Peppercorns
Traditionally, black peppercorns can be added to Nem Chua for an extra layer of spice or texture but I personally find the flavor a bit overpowering. Biting into a peppercorn is a bit jarring for me so I omit the peppercorns from the meat mixture. Feel free to include in the meat mixture or as an optional garnish or skip them based on your taste preference.
- Lean Ground pork: 1 lb
- Cooked sliced pork skin: 1 bag
- Thai Nam Powder: 1 big pack seasonings and 1 small pack included inside (for curing)
- Sugar: 1 heaping tablespoon
- Garlic: 1-2 cloves, finely minced
- Thai chilies: 2-3, finely minced
- Fish sauce: 1 tablespoon
- Black peppercorns : 1 tablespoon (optional)
Garnish:
- Garlic garnish: Thinly sliced
- Thai chilies garnish: Thinly sliced
- Rau ram (Vietnamese coriander): For garnish
- Black peppercorns (optional): For added spice
See recipe card for quantities.
๐ฝ๏ธ Equipment
- Mixing bowl
- Colander
- Knife and cutting board or scissors
- Gallon-sized ziplock bag
- Rolling pin
๐ shop this recipe!
๐ช Instructions
Mixing Options
- Electric mixer: Use a stand Kitchenaid or hand mixer with a paddle attachment or food processor for quicker and more consistent mixing.
- By hand: Use clean hands to knead the mixture until evenly combined.
Wrapping options
- Plastic wrap: If you prefer a convenient and practical approach, using plastic wrap offers a convenient method for encasing the Nem Chua.
- Banana leaves: Banana leaves introduce a traditional and aromatic essence to the presentation of Nem Chua.
Fermentation Options
- In-bag curing:
- Flatten the mixture inside a zip-top bag, ensuring even thickness, and cure it directly in the bag for a convenient, mess-free option.
- Curing container:
- Cure the mixture in a plastic-lined container, spreading it evenly for uniform thickness.
- Alternatively, use a baking sheet lined with plastic wrap for easier handling.
- Place a heavy item (e.g., a cutting board or a pot) on top of the mixture to ensure it stays flat and compact while curing.
Fermentation
Fermentation in the summer or warmer temps can be as little as for 1 day at room temperature (around 25ยฐC or 77ยฐF). For colder temps it is recommended fermentation for 2-3 days.
- Step 1: Rinse the pork skin in cold water to remove any excess ice and oils. Pat it dry with a paper towel to remove any moisture.
- Step 2: Cut the pork skin into smaller, 1" pieces that can be easily incorporated into the meat mixture.
- Step 3: In a large mixing bowl, add the ground pork, sliced pork skin, minced garlic, minced Thai chilies, sugar, and fish sauce.
- Step 4: Add only the large packet of seasoning powder, and reserve the smaller pack. Mix the ingredients thoroughly until the mixture becomes sticky and well combined.
- Step 5: Add the small pack of curing powder and mix well to ensure even distribution for fermentation.
- Step 6: Mix well until the mixture is sticky
- Step 7: It is normal for the pork to turn brownish as the curing process begins.
- Step 8: Transfer the meat mixture into the ziplock bag.
- Step 9: Use your hands to push the meat mixture to bottom half of the bag.
- Step 10: Use a rolling pin to evenly flatten the mixture until itโs about ยฝ inch thick. Ferment for 1-3 days at room temperature
- Step 11: Cut off the ziplock bag zipper and remove the nem chua. Slice the nem chua into 1-1.5 inch squares. Thinly slice garlic, thai chilis and pluck raw ram leaves
- Step 12: Cut a 6" x 6" plastic wrap and place a thinly sliced garlic clove, a slice of Thai chili, a sprig of rau ram, and a black peppercorn (optional) in the center.
- Step 13: Place a piece of Nem Chua on top wrap the plastic tightly around it, ensuring a neat and secure package
- Step 14: Store the wrapped Nem Chua in the refrigerator to halt fermentation and enjoy within a week.
Written Instructions:
- Prepare your workspace: Before starting, make sure your workspace is clean and sanitized. Ensure all bowls, tools, and utensils are thoroughly cleaned to avoid any contamination.
- Cut and mince the Thai peppers and garlic: Finely mince the Thai chilies and garlic if using for the meat mixture.
- Defrost and prepare the pork skin: If using frozen pre-cooked and sliced pork skin, defrost it by leaving it in the refrigerator overnight or by running under cold water. Once defrosted, rinse the pork skin in cold water to remove any excess ice and oils. Pat it dry with a paper towel to remove any moisture.
- Cut the pork skin: Using a clean pair of scissors or a sharp knife and cutting board, cut the pork skin into smaller, 1" pieces that can be easily incorporated into the meat mixture.
- Combine ingredients: In a large mixing bowl, add the ground meat, sliced pork skin, minced garlic, minced Thai chilies, sugar, and fish sauce.
- Add the big pack of Nam Powder: Add only the large packet of seasoning powder, and reserve the smaller pack. Mix the ingredients thoroughly until the mixture becomes sticky and well combined.
- Incorporate the curing powder: Add the small pack of curing powder and mix well to ensure even distribution for fermentation.
- Prepare a gallon-sized ziplock bag: Transfer the meat mixture into the ziplock bag.
- Flatten the mixture: Use your hands to push the meat mixture to bottom half of the bag. Use a rolling pin to evenly flatten the mixture until itโs about 1 inch thick.
- Seal the bag: Remove as much air as possible and seal the bag tightly to prepare for fermentation.
- Store at room temperature: Place the ziplock bag in a container and let it ferment for 1-3 days at room temperature (around 25ยฐC or 77ยฐF).
- Check readiness: After fermentation, the Nem Chua should have a tangy flavor and firm texture. It is normal for the meat to lose the vibrant pink color as the fermentation process begins, and the color will return.
- Prepare the aromatics: Thinly slice garlic and Thai chili. Wash the rau ram leaves thoroughly, then pluck the leaves from the stems. Set aside.
- Cut the fermented mixture: After 1-3 days of fermentation, cut off the ziplock bag zipper and remove the nem chua. Slice the nem chua into 1-1.5 inch squares.
- Prepare plastic wrap: Pull a piece of plastic wrap about 6 inches long and cut it.
- Form the square: Place the cut plastic wrap on top of the cutter again, and cut the wrap in half to form a square shape. You can also use scissors for more precision). Lay out your plastic wrap on a cutting board or work surface.
- Add garnishes: Place a thinly sliced garlic clove, a slice of Thai chili, a sprig of rau ram, and a black peppercorn (optional) on the center of the plastic wrap.
- Wrap tightly: Place a piece of Nem Chua on top of the garnishes and wrap the plastic tightly around it, ensuring a neat and secure package. Fold the top down, and bottom up, and bring the sides to the middle. If needed, you can simply wrap the excess plastic wrap around the nem chua.
- Refrigerate: Store the wrapped Nem Chua in the refrigerator to halt fermentation and enjoy within a week.
Hint: Nem Chua is best enjoyed with:
- Extra rau ram: The peppery flavor complements the tangy Nem Chua.
- Thai chilies: Thinly sliced for added heat.
- Garlic: Thinly sliced for a savory kick.
Nem Chua is a perfect snack for nhแบญu, a Vietnamese tradition of casual drinking with friends or family. The bold, tangy flavors of Nem Chua pair wonderfully with a cold beer, making it a favorite choice for social gatherings and celebrations.
๐ Substitutions
- Beef: Replace pork for dietary preferences.
- Vegetarian - Replace the pork with Pomelo Peel and Papaya
๐ถ๏ธ Variations
- Northern-style Nem Chua: Features milder flavors. Omit the garlic and Thai peppers in the meat mixture.
- Southern-style Nem Chua: Often spicier with added chili in the meat mixture.
๐ซ Storage
Refrigeration: Store in an airtight container for up to 7 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before consuming.
๐ก Top tip
Ensure clean, sanitized tools and surfaces when preparing Nem Chua to maintain food safety during fermentation.
๐ญ Recipe FAQ
Nem Chuaโs safety relies on proper fermentation. The Nam Powder contains preservatives and pH-lowering agents that inhibit harmful bacteria growth.
Nem Chua has a tangy, savory, and slightly spicy flavor with a chewy texture from the pork skin. It is a softer version of a salami.
Follow the detailed steps above to prepare, shape, and ferment this Vietnamese salami.
Nem, originally from Vietnam, is also enjoyed in other countries like Thailand and Cambodia. In Thailand,ย naemย is a popular fermented pork dish often wrapped in banana leaves with garlic and chili or used in salads and fried rice. Similarly, Cambodia has its version of naem, a fermented pork dish served as a snack or in salads
Nem Chua is technically uncooked but undergoes fermentation, which preserves and flavors the meat.
Nem Chua, Vietnamese salami is a flavorful journey into Vietnamese cuisine, offering a taste that is both traditional and timeless. With this Nem Chua recipe, you can bring the vibrant flavors of Vietnam to your kitchen. This Lunar New Year, Iโm excited to make Nem Chua to honor tradition and share its unique flavors with loved ones. Try it today and savor the authentic taste of Vietnam!
๐ฅ Best Served with
These are my favorite dishes to serve with Nem Chua:
๐ More Vietnamese Recipes
Looking for other recipes like this? Try these:
๐ Recipe Card
How to Make Nem Chua Traditional & Easy Recipe
Ingredients
Meat mixture
- 1 lb Lean ground meat pork or beef
- 7 oz Cooked sliced pork skin bag
- 1 pack Thai Nam Powder
- 1 tablespoon Sugar heaping
- 1-2 cloves Garlic finely minced
- 2-3 Thai chilis finely minced
- 1 tablespoon Fish sauce
- 1 tablespoon Black Peppercorns optional - see notes
Garnish
- 5-6 Garlic cloves thinly sliced
- 4-5 Thai chilis thinly sliced
- 1 bunch Rau ram Vietnamese Coriander
- 1 tablespoon Black Peppercorns optional - see notes
Save this recipe! ๐
Instructions
- Prepare your workspace: Before starting, make sure your workspace is clean and sanitized. Ensure all bowls, tools, and utensils are thoroughly cleaned to avoid any contamination.
- Cut and mince the Thai peppers and garlic: Finely mince the Thai chilies and garlicย if using for the meat mixture.
- Defrost and prepare the pork skin: If using frozen pre-cooked and sliced pork skin, defrost it by leaving it in the refrigerator overnight or by running under cold water. Once defrosted, rinse the pork skin in cold water to remove any excess ice and oils. Pat it dry with a paper towel to remove any moisture.
- Cut the pork skin: Using a clean pair of scissors or a sharp knife and cutting board, cut the pork skin into smaller, 1" pieces that can be easily incorporated into the meat mixture.
- Combine ingredients: In a large mixing bowl, add the ground pork, sliced pork skin, minced garlic, minced Thai chilies, sugar, and fish sauce.
- Add the big pack of Nam Powder: Add only the large packet of seasoning powder, and reserve the smaller pack. Mix the ingredients thoroughly until the mixture becomes sticky and well combined.
- Incorporate the curing powder: Add the small pack of curing powder and mix well to ensure even distribution for fermentation.
- Prepare a gallon-sized ziplock bag: Transfer the pork mixture into the ziplock bag.
- Flatten the mixture: Use your hands to push the meat mixture to bottom half of the bag. Use a rolling pin to evenly flatten the mixture until itโs about 1 inch thick.
- Seal the bag: Remove as much air as possible and seal the bag tightly to prepare for fermentation
- Store at room temperature: Place the ziplock bag in a container and let it ferment for 1-3 days at room temperature (around 25ยฐC or 77ยฐF).
- Check readiness: After fermentation, the Nem Chua should have a tangy flavor and firm texture. It is normal for the meat to lose the vibrant pink color as the fermentation process begins, and the color will return.
- Prepare the aromatics: Thinly slice garlic and Thai chili.ย Wash the rau ram leaves thoroughly, then pluck the leaves from the stems. Set aside.
- Cut the fermented mixture: After 1-3 days of fermentation, cut off the ziplock bag zipper and remove the nem chua. Slice the nem chua into 1-1.5 inch squares.
- Prepare plastic wrap: Pull a piece of plastic wrap about 6 inches long and cut it.
- Form the square: Place the cut plastic wrap on top of the cutter again, and cut the wrap in half to form a square shape. You can also use scissors for more precision). Lay out your plastic wrap on a cutting board or work surface.
- Add garnishes: Place a thinly sliced garlic clove, a slice of Thai chili, a sprig of rau ram, and a black peppercorn (optional) on the center of the plastic wrap.
- Wrap tightly: Place a piece of Nem Chua on top of the garnishes and wrap the plastic tightly around it, ensuring a neat and secure package. Fold the top down, and bottom up, and bring the sides to the middle. If needed, you can simply wrap the excess plastic wrap around the nem chua.
- Refrigerate: Store the wrapped Nem Chua in the refrigerator to halt fermentation and enjoy within a week.
Video
Notes
A Note on Black Peppercorns
Traditionally, black peppercorns can be added to Nem Chua for an extra layer of spice or texture but I personally find the flavor a bit overpowering. Biting into a peppercorn is a bit jarring for me so I omit the peppercorns from the meat mixture. Feel free to include in the meat mixture or as an optional garnish or skip them based on your taste preference. Choose fresh ingredients: Ensure the ground meat is fresh, as this affects the flavor and safety of the final product. For convenience, itโs recommended to use frozen pre-cooked and sliced pork skin. Use lean meat: Lean meats works the best for this recipe because it helps balance the fattiness of the pork skin, leading to a more desirable texture and flavor. Beef: Select the leanest cuts of beef, such as eye of round, top round, round tip, top sirloin, bottom round, top loin, or tenderloin. Alternatively, purchase extra lean ground beef (95% lean) from any supermarket and grind it two more times for an even finer texture. Pork: Opt for the leanest cuts of pork, focusing on options with "loin" in the name, such as pork tenderloin or sirloin chops. You can also choose extra lean ground pork and grind it two additional times for optimal results.Mixing Options
-
- Electric mixer: Use a stand Kitchenaid or hand mixer with a paddle attachment or food processor for quicker and more consistent mixing.
-
- By hand: Use clean hands to knead the mixture until evenly combined.
Wrapping options
-
- Plastic wrap: If you prefer a convenient and practical approach, using plastic wrap offers a convenient method for encasing the Nem Chua.
-
- Banana leaves: Banana leaves introduce a traditional and aromatic essence to the presentation of Nem Chua.
Fermentation Options
-
- In-bag curing:
-
- Flatten the mixture inside a zip-top bag, ensuring even thickness, and cure it directly in the bag for a convenient, mess-free option.
-
- In-bag curing:
-
- Curing container:
-
- Cure the mixture in a plastic-lined container, spreading it evenly for uniform thickness.
-
- Alternatively, use a baking sheet lined with plastic wrap for easier handling.
-
- Place a heavy item (e.g., a cutting board or a pot) on top of the mixture to ensure it stays flat and compact while curing.
-
- Curing container:
Alida says
Iโve been wanting to make nem chua for years, but every recipe I came across seemed either too complicated or just didnโt capture the right flavors. That was until I found the SavoryChopstick recipe. It was so easy to follow, and the result was perfectโthe sourness was spot on, and itโs way cheaper than buying it at the market! I used beef round and had them grind twice and it was easy to mix in all the ingredients and mold into the ziplock. Iโm canโt wait to share this with family and friends during Lunar New Year! The rau ram herb gives perfect balance of flavors, and Iโm sure itโll be a hit.
Nguyen says
Authentic and delicious.
Mike says
Love it. Great recipe. It was delicious! Thanks!