Homemade Nem Chua (Fermented Pork Roll)

Ingredients

• 1 kg Pork Shoulder (lean, skinless) (Trim excess fat, cut into 2‑3 cm cubes, pat dry)
• 100 g Granulated Sugar
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 3 cloves Garlic (Finely minced)
• 2 Bird's Eye Chili (Thinly sliced; adjust for heat)
• 20 g Rau Răm (Vietnamese Coriander) (Roughly chopped)
• 2 Banana Leaf (optional for wrapping) (Cut to size, washed, and lightly brushed with oil)

Instructions

1. Prepare the Pork

   Trim any remaining skin and excess fat from the pork shoulder, cut into 2‑3 cm cubes and pat completely dry with paper towels.

   Time: PT10M

2. First Grind (Coarse)

   Pass the pork cubes through the meat grinder on the coarse setting. Collect the ground meat in a bowl.

   Time: PT5M

3. Second Grind (Fine)

   Grind the meat a second time on the finer setting to achieve a smooth, sticky texture.

   Time: PT5M

4. Season the Meat

   Add sugar, salt, ground black pepper, minced garlic, sliced chili and chopped rau răm to the ground pork. Mix thoroughly with clean hands or a spatula until the mixture becomes sticky and glossy.

   Time: PT10M

5. Pack and Shape

   Divide the seasoned meat into 2‑3 portions. Place each portion in a zip‑lock bag, press out as much air as possible, and shape into a log about 5 cm in diameter. If using banana leaf, wrap each log tightly and tie with kitchen twine or a strip of the leaf.

   Time: PT10M

6. Ferment at Room Temperature

   Place the wrapped logs on a tray and leave them at a stable room temperature (20‑25 °C) for 3 days. Check daily to ensure the surface stays dry; if condensation forms, gently pat it dry.

   Time: PT72H

   Temperature: 20-25°C

7. Refrigerate to Firm Up

   After 3 days, transfer the nem chua to the refrigerator (4 °C) for at least 1 day. This firms the texture and stops further fermentation.

   Time: PT24H

   Temperature: 4°C

8. Slice and Serve

   Remove the nem chua from the refrigerator, unwrap, and slice into 0.5 cm thick rounds. Serve with fresh rau răm, sliced garlic, and additional sliced chili if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

10 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Shoulder (lean, skinless): Pork loin, Pork belly (reduce fat)
• Instead of Granulated Sugar: Brown sugar, Honey (use less)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground Black Pepper: White pepper
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Bird's Eye Chili: Thai chili, Jalapeño (less hot)
• Instead of Rau Răm (Vietnamese Coriander): Cilantro, Thai basil
• Instead of Banana Leaf (optional for wrapping): Plastic wrap, Parchment paper

Equipment Needed

• Meat Grinder
• Large Mixing Bowl
• Kitchen Scale
• Sharp Knife
• Cutting Board
• Zip‑Lock Bags or Plastic Wrap
• Freezer
• Refrigerator
• Small Weights (optional) (optional)

Critical Steps — Do Not Skip

• Pat the pork completely dry before grinding.
• Grind the meat twice (coarse then fine) for proper texture.
• Pack the mixture tightly to eliminate air pockets.
• Ferment at a stable 20‑25 °C for exactly 3 days.

Chef Tips from the Video

• Freeze the pork cubes for 15 minutes before grinding; this makes the meat easier to process and yields a finer texture.
• Add a pinch of rice wine (optional) to enhance the aroma without affecting fermentation.
• For a decorative presentation, wrap the logs in banana leaf and tie with a thin strip of the leaf before slicing.

Troubleshooting

Storage

Refrigerator: Keep wrapped in the fridge up to 5 days after the initial 1‑day firming period.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Do not store at room temperature beyond the 3‑day fermentation period.

Make-Ahead Tips

• The nem chua can be prepared up to 3 days in advance; just keep it wrapped at room temperature for the fermentation period and refrigerate afterward.
• If you prefer a milder flavor, reduce the fermentation time to 2 days.