Quick No‑Fermentation Vietnamese Sweet‑Sour Pork Sausage (Nem Chua)

Ingredients

• 650 g Pork shoulder (or pork belly) (cut into 1‑cm cubes, remove any visible liver pieces)
• 200 g Rice bran (toasted lightly for extra crunch)
• 250 ml White distilled vinegar (5% acidity, regular white vinegar)
• 250 ml Red rice vinegar (sweet aromatic Vietnamese red vinegar)
• 3 pcs Garlic cloves (minced fine)
• 2 pcs Red bird’s eye chili (sliced thin, optional for heat)
• 1 tbsp Salt (fine sea salt)
• 1 tsp Granulated sugar (balances acidity)
• 1 tbsp Fish sauce (Vietnamese nuoc mam for umami)
• 4 tbsp Cooking wine (rice wine) (Chinese Shaoxing wine or dry sherry)
• 1 tsp Whole black pepper (toasted in microwave or dry pan for aroma)
• 1 tbsp Vegetable oil (for sautéing garlic and coating pork)
• 8 pcs Lettuce leaves (for serving, washed and dried)
• 1 bunch Fresh herbs (mint, cilantro, perilla) (roughly chopped for garnish)

Instructions

1. Rinse and Cube the Pork

   Place the pork in a bowl, rinse under cold running water four times, then pat dry. Cut into roughly 1‑cm cubes, discarding any liver pieces.

   Time: PT5M

2. Toast the Pepper

   Put 1 tsp whole black pepper in a microwave‑safe dish and microwave on high for 1 minute, or toast in a dry skillet over medium heat until fragrant, about 1 minute.

   Time: PT2M

   Temperature: medium

3. Process the Rice Bran

   Add the rice bran to the blender and pulse until it becomes a fine, slightly fluffy texture (about 10‑15 seconds). Transfer to a bowl.

   Time: PT3M

4. Make the Vinegar Marinade

   In a separate bowl combine 250 ml white vinegar, 250 ml red rice vinegar, 1 tsp sugar, 1 tbsp salt, 1 tbsp fish sauce, and 4 tbsp cooking wine. Stir until sugar and salt dissolve.

   Time: PT5M

5. Combine Pork, Rice Bran and Marinade

   Add the cubed pork and processed rice bran to the large mixing bowl. Pour the vinegar mixture over them, then add minced garlic, sliced chili, toasted pepper and 1 tbsp vegetable oil. Mix thoroughly until every piece is evenly coated.

   Time: PT5M

6. Cook the Mixture

   Heat the skillet over medium‑high heat, add a splash of oil, and sauté the garlic for 30 seconds. Add the pork‑rice‑bran mixture, stirring constantly. Cook for 8‑10 minutes, or until the liquid reduces and clings to the meat, forming a glossy coating.

   Time: PT10M

   Temperature: medium‑high

7. Spread and Cool

   Transfer the cooked mixture onto a shallow tray, spreading it into an even layer about 1 cm thick. Let it sit at room temperature until cool enough to handle (about 5 minutes).

   Time: PT5M

8. Refrigerate to Set

   Cover the tray with plastic wrap and place it in the refrigerator (≈4 °C) for at least 2 hours, or until the mixture firms up and can be sliced cleanly.

   Time: PT2H

   Temperature: 4°C

9. Slice and Serve

   Remove the set nem chua from the fridge, cut into bite‑size rectangles or squares (about 3 cm wide). Serve each piece wrapped in a lettuce leaf with fresh herbs and a drizzle of extra fish sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

2 g