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Quick No‑Fermentation Vietnamese Sweet‑Sour Pork Sausage (Nem Chua)
A fast‑track version of the classic Vietnamese nem chua that skips the long fermentation. Tender pork mixed with rice bran, tangy white and red vinegars, garlic, chili and toasted pepper is quickly cooked, chilled, and sliced for a chewy‑sweet‑sour snack perfect for parties or a tasty snack.
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Cost Breakdown
Critical Success Points
- • Toasting the pepper releases its aroma, crucial for authentic flavor
- • Cooking the pork mixture until the liquid reduces ensures the correct chewy‑sweet‑sour texture
- • Refrigerating for at least 2 hours is essential for the nem to firm up without fermentation
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces after use
- • Cook the pork mixture to an internal temperature of at least 71 °C (160 °F) to ensure safety
- • Be careful when removing the hot tray from the refrigerator; the surface may be slick
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