Homemade Nem Chua (Fermented Pork Roll)

Ingredients

• 1 kg Ham Pork (fresh, no washing, trimmed of fat and veins)
• 400 g Pigskin (cleaned)
• 200 g Beef (optional for color) (optional, can replace part of pork for red color)
• 1 packet Seasoning Mix (Nam powder) (Vietnamese fermented pork seasoning mix)
• 50 g Sugar (granulated)
• 50 g Garlic (peeled, half sliced, half minced)
• 30 g Black Pepper (ground)
• 30 ml Rice Alcohol (rice wine) (helps fermentation)
• 30 g Chili (chopped)
• 20 leaves Guava Leaves (or Ming Aralia) (washed and drained, can substitute with guava leaves)

Instructions

1. Trim and Chop Pork

   Trim excess fat and veins from the pork, then cut the meat into small bite‑size pieces.

   Time: PT10M

2. Freeze Pork

   Place the chopped pork in a plastic freezer bag, flatten it and put it in the freezer compartment for 1 hour until slightly hardened.

   Time: PT1H

3. Prepare Aromatics and Leaves

   Peel the garlic; slice half and mince the other half. Chop the chili. Wash the guava leaves thoroughly and let them drain.

   Time: PT10M

4. First Grind of Pork

   Remove the pork from the freezer, place it in the grinder or blender and pulse for 5‑6 seconds. Repeat until the meat is coarsely ground.

   Time: PT2M

5. Refrigerate Between Grinds

   Transfer the coarsely ground meat back into a plastic bag, spread it thin and refrigerate for 20‑30 minutes to keep it firm.

   Time: PT25M

6. Second Grind of Pork

   Take the chilled meat out and grind again for another 5‑6 seconds until a fine, sticky texture is achieved.

   Time: PT2M

7. Mix Seasonings

   In a small bowl combine the sugar, ground black pepper, seasoning mix and rice alcohol. Stir until the sugar dissolves.

   Time: PT5M

8. Combine Meat with Aromatics and Seasonings

   Add the minced garlic, sliced garlic, chopped chili and the seasoning mixture to the ground pork. Mix thoroughly until everything is evenly incorporated.

   Time: PT5M

9. Stuff and Roll on Leaves

   Lay a washed guava leaf flat, place a thin layer of the meat mixture on it, roll tightly and secure the ends with twine or toothpicks.

   Time: PT15M

10. Ferment

    Place the wrapped rolls in a clean container at room temperature (20‑25°C) for 48 hours. Check daily; the rolls should develop a sour aroma and firm texture.

    Time: PT48H

    Temperature: 20-25°C

11. Cleanup

    Wash all used utensils, bowls and surfaces with hot soapy water and sanitize.

    Time: PT15M

Ingredient Substitutions

• Instead of Ham Pork: pork shoulder
• Instead of Pigskin: pork belly skin
• Instead of Sugar: honey
• Instead of Black Pepper: white pepper
• Instead of Rice Alcohol (rice wine): dry sherry
• Instead of Chili: bird's eye chili

Equipment Needed

• Knife
• Cutting Board
• Plastic Freezer Bag
• Refrigerator
• Freezer
• Meat Grinder or Blender
• Mixing Bowl
• Measuring Scale
• Measuring Spoons
• Gloves (optional)
• Twine or Toothpicks (optional)

Critical Steps — Do Not Skip

• Trim and Chop Pork
• Freeze Pork
• First Grind of Pork
• Second Grind of Pork
• Combine Meat with Aromatics and Seasonings
• Stuff and Roll on Leaves
• Ferment

Chef Tips from the Video

• Use guava leaves for authentic sour aroma
• Rice wine accelerates fermentation and adds depth of flavor
• Tie the rolls tightly to keep shape during fermentation

Troubleshooting

Storage

Refrigerator: Store rolled Nem Chua in the refrigerator for up to 5 days

Freezer: Can freeze the rolls for up to 1 month; thaw in the refrigerator before serving

Room temperature: Do not keep at room temperature after fermentation; only the initial 48‑hour ferment is at room temperature

Make-Ahead Tips

• Prepare the meat mixture a day ahead and refrigerate before stuffing
• Pre‑wash and dry the guava leaves in advance