A delicious fried rice recipe with Nem Chua, the famous Vietnamese charcuterie
Ah, Nem Chua, this little Vietnamese charcuterie with its slightly tangy and spicy flavor keeps making waves. Even superior to Chinese sausage, the enthusiasm for this delicacy on the site’s official Facebook group is always amusing to see. Personally, I’m a huge fan, but unlike most people, I prefer cooked Nem Chua.
Indeed, it’s delicious raw, but I find that when sautéed, it takes on a whole new flavor and texture. I’d like to introduce you to this through one of my favorite ways to enjoy it: in a fried rice dish.
Tips for Successful Nem Chua Fried Rice
If you’re using a rice cooker, no need to use day-old rice. Simply cook the rice with 10% less water
The Main Ingredients for Nem Chua Fried Rice
Sushi rice – Base of the recipe, provides texture and consistency. I love the large grains of well-washed japonica rice, but use your preferred type of rice
Nem chua – Fermented and tangy meat, offers a unique flavor and incredible texture contrast
Green onions – Bring a mild and fresh flavor, used in two parts: the white for cooking, the green for garnish.
Garlic – Offers a spicy and aromatic flavor, I’m addicted, it’s forbidden to omit it. It’s a key element in many Asian dishes.
Fried shallots – Used as a garnish for a crunchy touch and rich taste. Why shallots? I had them next to me during the last test. If you prefer, use fried onions, or even fried garlic
Light soy sauce – Brings saltiness and umami depth.
Oyster sauce – Adds a rich and slightly sweet flavor.
Sesame oil – Brings a nutty aroma and flavor.
Nem chua fried rice
Matériel
- 1 Wok
Ingredients
- 280 g of sushi rice dry weight
- 150 g diced nem chua weight without packaging
- 3 stems sliced green onions white parts separated from green
- 3 cloves garlic minced
- 1 onion sliced
- 40 g of peas frozen
- 2 eggs beaten
- Fried shallots for garnish
Sauce
- 2 tablespoon light soy sauce
- 1.5 tablespoon of oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
Procédé
- Cook the rice and set aside. Preferably, use day-old cooked rice
- In a bowl, mix the sauce ingredients until the sugar dissolves
- In a hot wok over medium-high heat with a little oil, sauté the nem chua for 3-4 minutes until well browned. Set aside
- In the same wok, add the eggs, let cook for 2-3 minutes until they solidify before starting to separate into rough pieces. Set aside
- Add a little more oil, heat over medium-high heat and sauté the garlic and white part of the green onions for 3-4 minutes
- Add the onion and sauté for another 3 minutes
- Add the rice and stir for 3 minutes
- Add the sauce, mix well and stir-fry for 4-5 minutes over high heat
- Put the nem chua back in, add the peas and stir-fry for 2 minutes
- Turn off the heat and add the green parts of the green onions
- Serve immediately and garnish with fried shallots
