Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)

Ingredients

• 25 g Agar Agar Powder (whole sachet)
• 15 g Salt (fine sea salt)
• 120 g Sugar (granulated)
• 2 g Mushroom Seasoning Powder (vegan mushroom flavor powder)
• 650 ml Water (room temperature)
• 0.5 ml Food Coloring (red or pink) (approximately 1/10 tsp or 2 drops of liquid food coloring)
• 640 g Green Papaya (peeled and grated into thin strands)
• 50 g Sugar (for papaya) (granulated)
• 5 g Salt (for papaya) (fine sea salt)
• 500 g Vegan Ham (Vietnamese style, frozen; thaw before use)
• 15 ml Vegetable Oil (Sunflower) (1 tablespoon for stir‑frying)
• 4 Garlic Cloves (peeled and minced; half used in stir‑fry, half later)
• 15 g Chili (about 1 medium chili, minced (bird's eye for extra heat))
• 16 g Black Peppercorns (lightly crushed (≈2 tbsp))
• 120 ml White Vinegar (5% acidity) (added to boiling agar mixture)

Instructions

1. Prepare Agar Mixture

   Combine agar agar powder, 15 g salt, 120 g sugar, mushroom seasoning powder and 650 ml room‑temperature water in a pot. Add the food coloring. Whisk until the agar is fully hydrated (the mixture will look slightly grainy). Let rest for 30 minutes.

   Time: PT35M

2. Prepare Papaya

   Peel the green papaya, rinse, then grate it into very thin strands (or slice thinly with a knife). Weigh the grated papaya (≈450‑500 g). Toss with 50 g sugar and 5 g salt, mix well and let rest for 30 minutes to draw out excess water.

   Time: PT45M

3. Process Vegan Ham

   Thaw the frozen vegan ham completely. Cut into smaller pieces and blend (or finely slice) until a coarse‑smooth texture is achieved. Set aside.

   Time: PT10M

4. Prepare Aromatics

   Peel and mince the 4 garlic cloves. Mince the chili and set both aside.

   Time: PT5M

5. Stir‑Fry Vegan Ham

   Heat a skillet over medium heat, add 1 Tbsp sunflower oil, then add half of the minced garlic. When the garlic bubbles (do not let it brown), add the blended vegan ham. Stir‑fry until the steam evaporates vigorously and the ham is aromatic, about 5 minutes. Remove from heat and let cool for 1‑2 minutes.

   Time: PT7M

   Temperature: medium heat

6. Squeeze Papaya

   After the 30‑minute rest, place the papaya in a clean cloth or your hands and squeeze out the excess water. Fluff the strands so they stay separate.

   Time: PT5M

7. Combine Papaya and Ham

   In a large bowl, mix the cooled ham with the squeezed papaya, the remaining minced garlic, minced chili, and the lightly crushed black peppercorns. Use your hands to ensure everything is evenly coated.

   Time: PT5M

8. Cook Agar Mixture

   Place the rested agar mixture on the hob over high heat. Stir constantly and bring to a rolling boil. When boiling, add 120 ml white vinegar and stir briskly. Reduce to medium heat, skim any foam, and simmer for 1‑2 minutes.

   Time: PT7M

   Temperature: high then medium heat

9. Combine Agar with Papaya‑Ham Mix

   Immediately pour the hot agar mixture into the papaya‑ham bowl. Using chopsticks, stir quickly until the two mixtures are fully integrated.

   Time: PT2M

10. Transfer to Mold

    Pour the combined mixture into a 22 × 28 cm mold. Smooth the surface with a spatula, tap the mold on the counter to release air bubbles, and press gently to compact.

    Time: PT5M

11. Set and Cool

    Allow the mold to sit at room temperature until the mixture is completely firm (about 3 hours).

    Time: PT3H

12. Unmold and Cut

    Flip the mold to release the solid block. Using a sharp knife, cut the block into 4 × 4 cm cubes (or your preferred size).

    Time: PT10M

13. Store

    Wrap each cube in plastic wrap or place them in an airtight container. Optionally layer with a mint leaf, a slice of chili, and a piece of garlic for garnish. Refrigerate and consume within 2 weeks. For longer storage, freeze the wrapped cubes.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

25 g

Fat

2 g

Fiber

3 g