{"id":109732,"title":"Authentic Vietnamese Nem Chua Recipe","modified":"2025-10-29T16:14:04+01:00","plain":"This Vietnamese take on a popular Southeast Asian cured pork is spicy, salty, and bursting with the tangy, fiery, and aromatic flavors of raw garlic, chilies, and pepper. It\u2019s a real treat.\n\n\n\nNem Chua: What Is It?\n\n\n\nAh, nem chua! This little gem of Vietnamese charcuterie really knows how to steal the show on our plates! Whether it\u2019s elegantly rolled into mini logs, cut into chic squares, or wrapped in exotic leaves, it\u2019s a flavor explosion for your taste buds.\n\n\n\nPicture this: a tangy kick from lactic acid that wakes up your palate; a gentle sweetness from banana leaves or a hint of sugar that whispers in your ear; the punch of raw garlic leaping across your senses; and that delicious saltiness and fresh chili that keep things lively! Nem chua is a carnival of flavors all wrapped up in one neat little package. Ready to join the party? \ud83c\udf89\n\n\n\nUnlike the less appetizing m\u1ebb (Vietnamese fermented rice), this charcuterie has won over French palates.\n\n\n\nYou can easily spot it in stores thanks to its unique packaging.\n\n\n\nNem Chua isn\u2019t just a staple in Vietnamese cuisine\u2014it\u2019s also found in the kitchens of Cambodia, Thailand, and Laos. In the latter two countries, it\u2019s usually called naem, and sometimes spelled nam. One key difference in these recipes is the addition of cooked sticky rice to the mix.\n\n\n\nThe range of climates across these regions leads to different versions of Nem Chua. Temperature, fermentation time, and preparation methods all vary, resulting in a wide array of takes on this dish.\n\n\n\n\n\n\n\nDespite these differences, Nem Chua is versatile and loved throughout the region. You can enjoy it on its own as a snack\u2014think of it like a spicy sausage\u2014or use it as an ingredient in more elaborate dishes.\n\n\n\nSome examples include naem khao, a salad made with crispy rice by crumbling and frying rice balls before mixing them with naem, and phat naem sai khai, which is nem chua stir-fried with eggs.\n\n\n\nFrom Open-Air Fermentation to \"Industrial\" Methods\n\n\n\nNem chua is a specialty that\u2019s similar to charcuterie, like an uncooked sausage or a dried salami. Traditionally, it\u2019s made by naturally fermenting ground meat, leaving it out in the open air for several days. But a more modern method has emerged to make the process easier and safer.\n\n\n\nThis new approach uses ready-to-use curing packets sold in stores. These packets drastically cut down the time needed to make nem chua\u2014down to about 24 hours\u2014while reducing the risks often associated with homemade cured meats.\n\n\n\nLobo is one of the most popular brands. Here\u2019s a photo of the packet:\n\n\n\n\n\n\n\nI checked the ingredients and there are nitrites in the packet. Marc, are you trying to poison us??\n\n\n\nWhy use nitrites? Because they\u2019re essential to prevent the growth of the bacteria that causes botulism, and they give cured meats that familiar flavor we all expect. They also turn the finished product a more appealing shade of red.\n\n\n\nYou can go the natural fermentation route, but honestly, after reading about botulism symptoms online, I\u2019ll pass.\n\n\n\nTreat yourself to some stir-fried rice with nem chua\n\n\n\nCan You Eat Nem Chua Raw?\n\n\n\nThere\u2019s a risk of parasites. I know, after nitrites I\u2019m jumping straight into something even more appealing. But hey, it\u2019s my job to give you the facts.\n\n\n\nAny time you use raw pork, there\u2019s a risk of worms. However, that risk is now very low with meat from supermarkets or butchers. Still, zero risk doesn\u2019t exist. If you cook Nem Chua before eating, there\u2019s no risk. Personally, I think it tastes better cooked.\n\n\n\n\n\n\n\nPork Skin: Essential for Authentic Texture\n\n\n\nIf you live near an Asian grocery store, make sure to pick up a few bags of cooked, sliced pork skin (usually found in the freezer section). These fine, translucent \u201cnoodles\u201d give nem chua its signature texture.\n\n\n\nI know it can be hard to find, so here\u2019s a way to make it yourself:\n\n\n\nYou\u2019ll need raw pork skin (sometimes sold as rind)\u2014some butchers even give it away for free. Boil it until a knife slides in easily, about 45 minutes, then drain and chill in the fridge. Once cold, slice the skin into very thin strips with a sharp knife, then roughly chop into shorter lengths. Now it\u2019s ready for your recipe.\n\n\n\n\n\n\tAuthentic Vietnamese Nem Chua\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t900 g ground pork (preferably lean)1 teaspoon whole black peppercorns1 teaspoon whole white peppercorns110 g cooked pork skin (rinsed, drained, and coarsely chopped (see method above))7 cloves medium garlic cloves, minced (plus thinly sliced garlic for garnish)4 chiles, stemmed and sliced (plus thinly sliced chile rings for garnish)30 g sugar4 g salt70 g nem chua powder (one packet) (for example, Lobo brand)\t\n\t\n\t\tGrind the black and white peppercorns in a spice grinder to a very fine powder. Add to the pork along with the pork skin, minced garlic, sliced chiles, sugar, and salt. Mix well with a clean gloved hand or spatula.Add the nem chua powder (don't forget the contents of the small inner packet). With a gloved hand, knead the mixture by grabbing handfuls, pressing firmly into your palm, and repeating until the mixture is sticky and paste-like, about 5 minutes.Line a 20 cm square baking dish with plastic wrap. Transfer the mixture to the pan and smooth into an even layer with a spatula. Place 1 slice of raw garlic and 1 chile ring on the surface about every 5 cm.Cover with plastic wrap, pressing it firmly onto the surface, and refrigerate for at least 24 hours and up to 1 week before cutting and serving.\t\n\t\n\t\tKeeps for up to 1 week in the refrigerator.\n\t\n\t\n\t\tCharcuterieVietnamiennenem chua\t\n\n\n\n\n\nRecipe sources: RunawayRice, Serious Eats, NPF family recipes","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109732"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109732\/revisions"}],"predecessor-version":[{"id":110175,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109732\/revisions\/110175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/5148"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}