Homemade Nem Chua (Vietnamese Fermented Sausage)

Ingredients

• 1.2 kg Beef Thigh Meat (Trimmed of all visible fat and sinew; keep very cold (0‑4 °C) until grinding)
• 500 g Pork Skin (Bì) (Rinsed thoroughly, squeezed dry with paper towels, cut into short strips)
• 1 tsp Salt (Fine sea salt, level teaspoon)
• 4 tbsp Granulated Sugar (Adds sweetness and helps fermentation)
• 1 tbsp Ground Black Pepper (Freshly ground if possible)
• 2 tbsp Toasted Rice Flour (Thính) (Made by toasting rice until golden and grinding to a fine powder)
• 4 cloves Garlic (Large cloves, minced)
• 3 pieces Bird’s Eye Chili (Sliced thin; seeds optional for less heat)
• 2 packs Nem Seasoning Pack (Typical Vietnamese nem seasoning (contains fish sauce, spices))
• 1 handful Fresh Coriander Leaves (Rau Răm) (Rinsed and patted dry; used for serving)

Instructions

1. Trim and Chill Meat

   Remove all visible fat and sinew from the beef thigh, then keep the meat in the refrigerator (0‑4 °C) until ready to grind.

   Time: PT5M

2. Wash and Dry Pork Skin

   Rinse the pork skin in warm water repeatedly until the water runs clear. Squeeze out excess water with paper towels and pat dry.

   Time: PT5M

3. Grind the Meat

   Using a meat grinder set to a 4 mm plate, grind the chilled beef into a fine paste. Work quickly to keep the meat cold.

   Time: PT10M

4. Firm the Ground Meat

   Spread the ground meat on a tray and place it in the freezer for about 10 minutes to firm up before mixing.

   Time: PT10M

5. Toast Rice for Thính

   Heat a pan over medium heat, add raw rice and stir continuously until the grains turn golden and emit a nutty aroma.

   Time: PT5M

   Temperature: Medium heat

6. Make Toasted Rice Flour (Thính)

   Allow the toasted rice to cool, then grind it in a mortar or small grinder until a fine powder forms.

   Time: PT5M

7. Prepare Garlic and Chili

   Mince the garlic cloves and slice the bird’s eye chilies thinly (remove seeds if you prefer less heat).

   Time: PT5M

8. Combine Dry Seasonings

   In the large mixing bowl, add salt, sugar, ground pepper, toasted rice flour, minced garlic, sliced chili, and the two nem seasoning packs. Mix briefly.

   Time: PT2M

9. Mix Meat, Skin, and Seasonings

   Add the chilled ground meat and the cut pork skin to the bowl. Using a low‑speed mixer or your hands, blend until the mixture becomes a uniform, sticky paste.

   Time: PT10M

10. Shape and Wrap the Sausage

    Lay a sheet of plastic wrap on a clean surface. Place about 150 g of the mixture, spread to a 20 cm length, roll tightly, and twist the ends to seal. Repeat until all mixture is used.

    Time: PT15M

11. Seal for Fermentation

    Wrap each roll with a second layer of plastic, then seal the ends with tape to keep out air.

    Time: PT5M

12. Ferment at Room Temperature

    Place the sealed rolls on a tray in a room with a stable temperature of about 25 °C for 12‑24 hours until the surface turns slightly pink‑red and a pleasant sour aroma develops.

    Time: PT0M

    Temperature: 25°C

13. Refrigerate Before Eating

    Transfer the fermented rolls to the refrigerator (5 °C) and let them mature for 2‑3 days. Serve chilled, sliced, with fresh rau răm and extra sliced chili if desired.

    Time: PT0M

    Temperature: 5°C

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef Thigh Meat: Pork thigh meat
• Instead of Pork Skin (Bì): Chicken skin
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Ground Black Pepper: White pepper
• Instead of Toasted Rice Flour (Thính): Rice starch
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bird’s Eye Chili: Thai chili, Jalapeño
• Instead of Nem Seasoning Pack: Fish sauce + sugar + pepper
• Instead of Fresh Coriander Leaves (Rau Răm): Thai basil

Equipment Needed

• Large Mixing Bowl
• Meat Grinder
• Frying Pan
• Mortar & Pestle or Small Grinder
• Sharp Knife & Cutting Board
• Paper Towels
• Plastic Food‑grade Wrap / Large Zip‑Lock Bag
• Tape (e.g., masking or kitchen tape)
• Refrigerator
• Kitchen Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a very sharp knife to cut the pork skin into uniform short strips for even texture.
• If you lack a meat grinder, pulse the meat in a food processor in short bursts, chilling the bowl between batches.
• Add a tiny splash of rice vinegar (½ tsp) to boost the sour note without affecting safety.

Troubleshooting

Storage

Refrigerator: 2‑3 days after fermentation; keep sealed in plastic.

Freezer: Up to 1 month if tightly wrapped; thaw in refrigerator before serving.

Room temperature: Do not store beyond the initial 12‑24 hour fermentation period.

Make-Ahead Tips

• You can grind and season the meat a day ahead; keep the mixture covered in the fridge.
• Toothpick‑size holes in the plastic wrap help release excess gas during fermentation.