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Nem Chua is a unique Vietnamese delicacy made from fermented meat. This captivating dish features a sweet and tangy flavor profile with the fragrant aroma of fermented meat, the chewy texture of lean meat, the crispiness of skin, the spicy kick of garlic and chili, and the refreshing scent of pennywort. One bite leaves a lasting impression.
Making nem chua is not as challenging as many might think! With this recipe, you and your family or friends can enjoy nem chua without worrying about hygiene.
Ingredients:
600g Pork Shoulder Meat
300g Beef Chuck
300g Pork Skin
2 Tablespoons Rice Flour
50g Sugar
1 Packet of Thai Nem Powder Seasoning Mix
2 Teaspoons Seasoning Granules
2 Tablespoons Quality Fish Sauce
2 Teaspoons Sticky Rice Wine
1 Teaspoon Black Pepper
5 Large Cloves of Garlic, Chili, Cornstarch, Food Wrap (or Banana Leaves)
Execution:
Step 1: Clean the pork skin thoroughly, boil it with a bit of salt until tender, then finely shred it (if short on time, pre-sliced pork skin is available at stores selling nem chua ingredients in local markets). Place the shredded pork skin in a bowl, add some rice wine, mix well with chopsticks, then quickly rinse in hot water to remove excess odor. Drain the pork skin and cut into short pieces about 2-3cm in length.
Step 2: Wash the pork thoroughly with boiling water mixed with a little salt. Then cut into small pieces and place in the freezer for about 3-4 hours until the meat is very cold and frozen. Remove the meat from the freezer and grind it finely in a meat grinder.
Step 3: Peel the garlic, finely chop half and thinly slice the other half. Divide the chopped garlic into two portions, sauté one portion until golden brown. Slice the chili.
Step 4: Combine all ingredients: ground meat, pork skin, rice powder, sugar, fish sauce, rice wine, black pepper, sautéed garlic, chopped raw garlic, seasoning granules, cornstarch, 1 packet of nem chua seasoning mix (large packet) in a large bowl. Use chopsticks to mix all ingredients thoroughly.
Select fresh pennywort or cilantro, wash thoroughly and drain
Step 6: Cut a piece of shiny paper to wrap the nem, place it on top of some cilantro and chili. If using banana leaves, lay them down first before adding the cilantro and chili.
Then, add the meat mixture, spread evenly and roll tightly into a round shape or according to your desired shape, folding the edges to prevent the filling from falling out.
Step 7: Preparing banana leaf wrapping: remove the stem from the banana leaf, briefly heat over a flame or dip in warm water to prevent tearing and make it more pliable. Clean the banana leaf and wrap it around the nem horizontally and vertically (if banana leaves are unavailable, wrap it directly with food wrap).
Let the nem ferment for 24 hours in summer, and 36 hours in winter before consumption or frying according to your preference!
If you want to enjoy it gradually, store the nem in the refrigerator for preservation.
Wishing you success and delicious enjoyment with nem chua!
Compiled
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