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How to Make Nem Chua Traditional & Easy Recipe
Learn how to make Nem chua a Vietnamese cured and fermented pork salami with an irresistible blend of sweet, sour, salty, and spicy flavors.
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
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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 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 it’s 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 25°C or 77°F).
- 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.
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, it’s 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
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- Electric mixer: Use a stand Kitchenaid or hand mixer with a paddle attachment or food processor for quicker and more consistent mixing.
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- By hand: Use clean hands to knead the mixture until evenly combined.
Wrapping options
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- Plastic wrap: If you prefer a convenient and practical approach, using plastic wrap offers a convenient method for encasing the Nem Chua.
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- Banana leaves: Banana leaves introduce a traditional and aromatic essence to the presentation of Nem Chua.
Fermentation Options
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- In-bag curing:
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- Flatten the mixture inside a zip-top bag, ensuring even thickness, and cure it directly in the bag for a convenient, mess-free option.
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- In-bag curing:
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- Curing container:
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- Cure the mixture in a plastic-lined container, spreading it evenly for uniform thickness.
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- Alternatively, use a baking sheet lined with plastic wrap for easier handling.
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- 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.
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- Curing container:
Fermentation
Fermentation in the summer or warmer temps can be as little as for 1 day at room temperature (around 25°C or 77°F). For colder temps it is recommended fermentation for 2-3 days.Nutrition
Serving: 1gCalories: 43kcalCarbohydrates: 3gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 13mgSodium: 140mgPotassium: 79mgFiber: 0.2gSugar: 1gVitamin A: 12IUVitamin C: 2mgCalcium: 73mgIron: 0.5mg
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