Nem Chua (Vietnamese Fermented Pork Roll)

🧂 Ingredients

• 500 g Lean pork
• 100 g Pork skin
• 10-15 cloves Garlic
• 1 tbsp Fish sauce(high quality, for umami and saltiness)
• 2 tbsp Sugar(granulated)
• 1 tsp Salt(for seasoning and fermentation aid)
• 1/2 tsp Black pepper
• 10-15 sheets Banana leaves
• for serving Chili peppers
• for serving Fresh garlic

👨‍🍳 Instructions

1. 1

   Prepare the pork mixture: In a large bowl, combine the finely minced lean pork and pork skin. Add the minced garlic, fish sauce, sugar, salt, and black pepper. Mix thoroughly with your hands until the mixture becomes sticky and cohesive. This indicates the proteins are developing and will help bind the roll. You can use a food processor for mincing but ensure not to over-process into a paste; a slightly coarse texture is desirable.

   ⏱️ 30 minutes
2. 2

   Prepare the banana leaves: Gently wilt the banana leaves by passing them over a low flame or dipping them in hot water for a few seconds. This makes them pliable and prevents cracking. Pat them dry with a clean towel. Cut into appropriate sizes for wrapping individual rolls.

   ⏱️ 15 minutes
3. 3

   Form and wrap the rolls: Take a portion of the pork mixture (about 2-3 tablespoons) and shape it into a log or cylinder. Place it on a piece of banana leaf, leaving some space around the edges. Fold the leaf tightly around the pork mixture, like wrapping a cigar or a small gift, ensuring there are no air pockets. You can use multiple layers of banana leaf for a tighter seal. Secure the ends by folding them over or tying with kitchen twine if necessary.

   ⏱️ 45 minutes
4. 4

   Ferment the Nem Chua: Arrange the wrapped rolls in a clean container or a basket lined with more banana leaves. Place the container in a warm, dark place at room temperature (ideally between 25-30°C or 77-86°F). Allow the Nem Chua to ferment for 3 to 4 days. The duration depends on the ambient temperature and desired sourness. Check periodically; the roll should firm up and develop a distinct sour aroma.

   ⏱️ 3-4 days
5. 5

   Check for readiness: After 3 days, unwrap one small piece. It should be firm to the touch, have a noticeable sour smell, and a slightly pinkish-red hue. The taste should be pleasantly sour. If it's not sour enough, re-wrap and continue fermenting for another day or two.

   ⏱️ N/A
6. 6

   Serve: Once fermented to your liking, Nem Chua is ready to eat. Unwrap the rolls. Serve sliced, accompanied by fresh garlic slices, chili peppers, and sometimes fresh herbs like Vietnamese mint or basil. It can also be lightly fried or grilled before serving for a different texture and flavor profile.

   ⏱️ N/A

💡 Pro Tips

• ✓Hygiene is crucial when working with raw meat. Ensure all utensils, hands, and surfaces are impeccably clean to prevent spoilage.
• ✓The quality of the pork skin is important; it should be fresh and thoroughly cleaned.
• ✓The fermentation process relies on lactic acid bacteria. A slightly acidic environment (from salt and sugar) and warmth are key.
• ✓Nem Chua has a very sour and tangy taste, which is characteristic of the dish. Adjust fermentation time to achieve your preferred level of sourness.
• ✓This is a traditional preservation method, allowing the pork to be stored longer without refrigeration in its original context, though modern practice often involves refrigeration after fermentation.

🔄 Variations

• Add a small amount of finely chopped chili peppers into the pork mixture for a spicier Nem Chua.
• Incorporate a pinch of MSG for enhanced umami flavor, if desired.
• Some recipes include a small amount of ground roasted rice powder (like 'thính') for a nutty aroma and texture.
• Experiment with longer fermentation times for a more intensely sour flavor.

🥗 Nutrition

Per serving