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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.
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Critical Success Points
- • Thoroughly wash and dry the pork skin to prevent excess moisture.
- • Keep meat and ground meat very cold throughout the process.
- • Mix the meat and seasonings until the paste becomes uniformly glossy and elastic.
- • Roll and seal the sausage tightly to eliminate air pockets.
Safety Warnings
- • Handle raw meat with clean hands and utensils; avoid cross‑contamination.
- • Keep meat refrigerated at all times until grinding.
- • Do not ferment at temperatures above 30 °C to prevent spoilage.
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