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.
Nem Chua (Fermented Pork) Made with Pork Skin (No Powder)
A traditional Vietnamese fermented pork roll prepared without any meat powder. The recipe uses fresh pork meat (hem) and pork skin, marinated in vinegar, sugar, and spices, then shaped and chilled. It’s safe for children and the elderly because it’s cooked, not raw fermented, and can be eaten right away. Perfect for Tết celebrations.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the pork meat for 30 minutes
- • Blanching the pork skin briefly
- • Combining meat and skin while the pan is still hot
- • Pressing the mixture tightly in a zip‑lock bag before chilling
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces.
- • Cook pork to an internal temperature of at least 71 °C (160 °F).
- • Be careful when blanching skin – water is boiling.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Beef Namju (Vietnamese Fermented Beef)
A homemade version of the traditional Vietnamese fermented pork (nam ju) using ground beef and pork skin. The mixture is seasoned with Lobo Namju seasoning, garlic, Thai chilies, and a touch of sugar, then packed tightly, weighted, and left to ferment at room temperature for 5‑8 days. Served sliced with fresh garlic, Vietnamese coriander and bird's‑eye chili wrapped in cling film.
Salade de bœuf à la citronnelle et aux herbes aromatiques
Une salade fraîche et parfumée inspirée du Sud‑Est asiatique, mêlant bœuf saisi, riz gluant grillé, citronnelle, menthe, coriandre et piment. Simple à préparer, elle offre un équilibre entre acidité, douceur et épices.
World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
Vietnamese Beef Meatballs (Bouncy Beef Meatballs, No Stand Mixer)
A step-by-step guide to making classic Vietnamese beef meatballs (beef meatballs) at home, with a springy, bouncy texture—no stand mixer or meat grinder required. This method uses a home blender/food processor and careful chilling to achieve the signature texture. Serve with noodle soups, in banh mi, or as a snack with chili sauce.
Vietnamese Spring Roll Dipping Sauce
A quick and easy Vietnamese-style dipping sauce (nuoc cham) perfect for spring rolls, fried rolls, banh xeo, and other Asian appetizers. Sweet, salty, tangy, and optionally spicy, this sauce can be made in minutes and keeps in the refrigerator for up to a month.
Nimjul Fermented Beef (Cured Beef Jewel)
A traditional Vietnamese fermented beef dish known as Nimjul. Ground lean beef is seasoned with a special Nimjul mix, Thai bird's eye chilies, garlic, sugar, and shredded pork skin, then wrapped in foil and fermented for 24 hours with a soda weight. The result is a spicy, salty, tangy meat brick perfect as a beer snack or appetizer.