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A homemade version of the classic Vietnamese fermented sour sausage made with fresh beef and pork skin. The beef provides natural sweetness, while the blend of sugar, garlic, pepper, chili and traditional nem seasoning creates a tangy, aromatic snack perfect for Tet celebrations or any gathering.
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A traditional Vietnamese‑style fermented pork salami made with pork skin, ground pork, chilies, garlic, fish sauce and a curing powder. The mixture is sealed in a zip‑lock bag and cured at room temperature for two days, then sliced into bite‑size squares and wrapped for a tangy, salty snack.

Crispy Vietnamese fried spring rolls (nem) made with pork, taro, shrimp and fresh vegetables. The recipe compares the classic water‑soaked rice paper method with a modern coconut‑milk softening technique, includes a double‑fry for extra crunch, and provides a tangy dipping sauce and pickled garnish for a complete meal.

Light Vietnamese crepes flavored with coconut milk and turmeric, filled with sautéed white cabbage, shrimp, mung bean sprouts and served with a crunchy red cabbage and pickled carrot salad. A complete festive meal for Candlemas.

A fast‑track version of the classic Vietnamese nem chua that skips the long fermentation. Tender pork mixed with rice bran, tangy white and red vinegars, garlic, chili and toasted pepper is quickly cooked, chilled, and sliced for a chewy‑sweet‑sour snack perfect for parties or a tasty snack.

A plant‑based take on the classic Vietnamese fermented pork snack, using green papaya for crunch and vegan ham for texture. The mixture is set with agar‑agar and flavored with garlic, chili, mushroom seasoning and a splash of vinegar for that authentic sweet‑sour tang.

Công thức chi tiết làm chả cua thơm ngon, dai, màu gạch tôm hấp dẫn, thích hợp cho việc kinh doanh hoặc dùng tại gia kèm bún bò Huế. Bao gồm mọi bước chuẩn bị, xay, tạo hình, nấu và ngâm, cùng mẹo, lưu ý an toàn và cách bảo quản.