Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Fermented Pork from Ham
A homemade Vietnamese‑style fermented pork made from pre‑sliced ham and shredded pork skin. The skin is boiled, marinated in red wine vinegar with sugar and salt, then mixed with seasoned ham threads, pressed, and chilled until firm. Served cold as a snack or appetizer, optionally wrapped with garlic, chili and laksa leaves.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Defrost pork skin completely
- • Marinate ham and skin in vinegar for at least 3 hours
- • Cook pork skin until soft but not over‑cooked
- • Press and chill the mixture for 8 hours to achieve firm texture
Safety Warnings
- • Handle raw pork skin with separate utensils to avoid cross‑contamination
- • Use gloves when mincing chili to prevent skin irritation
- • Hot oil can splatter; keep face away while stir‑frying
- • Ensure the fermented pork is stored at ≤4°C to prevent spoilage
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vietnamese Bánh mì with Beef and Spicy Mayo
An authentic Vietnamese sandwich with a crispy baguette, marinated beef, crunchy vegetables and a spicy Asian mayo. Ideal for a quick lunch or a light dinner.
Vietnamese Mì Gà Soup with Transparent Vermicelli
A comforting Vietnamese soup made with chicken thighs, translucent soy vermicelli, grilled onion, ginger, cilantro, chives and fish sauce. Simple, quick and perfect for cool autumn evenings.
Beef Nem Chua (Vietnamese Fermented Sour Sausage)
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.
Homemade Nem Chua (Vietnamese Fermented Sausage)
A step‑by‑step guide to making traditional Vietnamese nem chua using lean beef thigh and pork skin. The recipe covers cleaning, grinding, seasoning, shaping, and fermenting the sausage to achieve the characteristic tangy, slightly spicy flavor. Includes tips for safety, troubleshooting, and storage.
Perles de coco maison
Des perles de coco moelleuses, à la fois fondantes à l'intérieur grâce à une pâte de soja sucrée et enrobées d'une fine coque de farine de riz gluant, le tout roulé dans de la noix de coco râpée. Une gourmandise asiatique simple à réaliser, idéale pour le dessert ou le goûter.
Crêpes vietnamiennes salées à la noix de coco et curcuma
Des crêpes vietnamiennes légères parfumées au lait de coco et curcuma, garnies de chou blanc sauté, crevettes, pousses de haricot mungo et servies avec une salade croquante de chou rouge et carottes marinées. Un repas complet et festif pour la Chandeleur.