Quick Fermented Pork Sausage (Nem Chua)

Ingredients

• 700 g Pork (lean) (ground or finely minced)
• 200 g Pork Belly (cut into small cubes for juiciness)
• 100 g Smoked Ham (thinly sliced)
• 250 ml Red Wine Vinegar (for marinating the ham)
• 200 ml Water (for ham brine)
• 100 g Sugar (white or golden)
• 1 tbsp Salt (kosher or sea salt)
• 450 g Pork Skin (Bì) (cleaned, cut into thin strips)
• 10 g Ginger (sliced)
• 2 tbsp Garlic Powder (Thính Tỏi) (toasted garlic powder)
• 2 tbsp Toasted Rice Powder (Thính) (ground toasted rice, acts as binder)
• 1 tbsp Fish Sauce (30° light fish sauce)
• 4 pcs Fresh Chili (thinly sliced, adjust heat to taste)
• 2 cloves Fresh Garlic (minced)
• 20 g Rau Răm (Vietnamese Perilla) (washed and dried)
• a few drops Red Food Coloring (optional, for bright red hue)

Instructions

1. Trim and Prepare Pork

   Remove any sinew or tough pieces from the pork, then cut into small cubes or grind. Set aside in a large bowl.

   Time: PT10M

2. Marinate Smoked Ham

   In a small bowl combine 250 ml red wine vinegar, 200 ml water, 100 g sugar, and 1 tbsp salt. Stir until dissolved, then add the sliced smoked ham. Mix well and refrigerate for 6–8 hours.

   Time: PT5M

3. Prepare Pork Skin (Bì)

   Rinse the pork skin under cold running water until the water runs clear. Place the skin in a saucepan, add enough water to cover, 2 slices ginger, 1 tsp salt, and 1 tbsp red wine vinegar. Bring to a boil, then simmer for 12 minutes.

   Time: PT15M

   Temperature: 100°C

4. Cool and Slice Skin

   Drain the skin in a colander, let it cool to room temperature (do not rinse with cold water). Slice the skin into thin strips about 2‑3 mm wide.

   Time: PT5M

5. Make Seasoning Sauce

   In a clean saucepan combine 100 ml water, 1 tbsp sugar, 1 tbsp fish sauce, 1 tbsp red wine vinegar, and a few drops of red food coloring. Bring to a gentle simmer for 3‑4 minutes, then remove from heat. Add minced garlic, sliced chili, and a pinch of ginger.

   Time: PT5M

   Temperature: 80°C

6. Combine All Ingredients

   In the large mixing bowl add the trimmed pork, marinated ham (drained), sliced pork skin, 2 tbsp garlic powder, 2 tbsp toasted rice powder, the hot seasoning sauce, sliced chili, minced garlic, and a pinch of pepper. Mix thoroughly with clean hands until the mixture becomes sticky and uniform.

   Time: PT10M

7. Pack and Press the Sausage

   Line a fermentation tray or shallow dish with plastic wrap. Transfer the mixture into the tray, spreading evenly. Press firmly with the back of a spoon or a clean board to eliminate air pockets. Cover tightly with another layer of plastic wrap, then place a weight (e.g., a small plate with a can) on top.

   Time: PT10M

8. Ferment in Refrigerator

   Place the covered tray in the refrigerator (around 4°C) and let it ferment overnight, ideally 10‑12 hours, until the surface turns a glossy deep red and the texture becomes firm yet slightly springy.

   Time: PT10H

   Temperature: 4°C

9. Slice and Serve

   Remove the weight, unwrap the nem chua, and slice into 1‑cm thick pieces. Arrange on a plate with fresh rau răm leaves, extra sliced garlic, and chili. Serve immediately or keep refrigerated.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork (lean): Ground chicken, Ground turkey
• Instead of Pork Belly: Pork shoulder, Bacon
• Instead of Smoked Ham: Bacon, Smoked turkey
• Instead of Red Wine Vinegar: Apple cider vinegar, White vinegar
• Instead of Sugar: Honey, Brown sugar
• Instead of Salt: Soy sauce (reduce water)
• Instead of Pork Skin (Bì): Chicken skin
• Instead of Ginger: Galangal
• Instead of Garlic Powder (Thính Tỏi): Fresh minced garlic (increase quantity)
• Instead of Toasted Rice Powder (Thính): Cornstarch (use less)
• Instead of Fish Sauce: Soy sauce (reduce salt)
• Instead of Fresh Chili: Bird's eye chili, Red pepper flakes
• Instead of Fresh Garlic: Garlic powder (increase amount)
• Instead of Rau Răm (Vietnamese Perilla): Thai basil, Mint

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Mixing Bowl
• Saucepan
• Colander/Strainer
• Plastic Wrap
• Fermentation Tray or Shallow Dish
• Refrigerator
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Food Scale (optional)

Critical Steps — Do Not Skip

• Marinating the smoked ham in vinegar‑sugar brine for at least 6 hours.
• Boiling the pork skin just enough to soften without losing its binding ability.
• Pressing the mixture firmly into the tray to eliminate air pockets.
• Fermenting in a consistently cold refrigerator for 10‑12 hours.

Chef Tips from the Video

• Rinse the pork skin with cold water, not hot, to keep its gelatinous quality intact.
• Use a food‑grade plastic wrap that clings well; this prevents the sausage from drying out during fermentation.
• For a deeper red color, a few drops of natural beet juice can replace artificial food coloring.

Troubleshooting

Storage

Refrigerator: Keep sealed in plastic wrap for up to 5 days.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• Prepare the pork skin and marinated ham a day before to shorten active prep time.
• The seasoning sauce can be made in advance and stored in a sealed jar for up to 3 days.