Vietnamese Cured Pork Nem Chua
Vietnamese Cured Pork NEM CHUA is a easy Vietnamese recipe that serves 2. 250 calories per serving. Recipe by Nhi Vo on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $24.58 total, $12.29 per serving
Ingredients
- 200 g Cured Pork (Thịt Nguội) (thinly sliced into bite‑size pieces)
- 2 cloves Garlic (minced)
- 2 pieces Bird’s Eye Chili Peppers (thinly sliced; adjust to heat preference)
- 1 tbsp Vegetable Oil (neutral oil for stir‑frying)
- 1 tbsp Cilantro (optional) (chopped for garnish)
Instructions
Prepare Ingredients
Slice the cured pork into bite‑size strips, mince the garlic, and thinly slice the chili peppers.
Time: PT5M
Heat Oil
Place the pan over medium‑high heat and add the vegetable oil, letting it heat until shimmering.
Time: PT1M
Sauté Aromatics
Add the minced garlic and sliced chilies to the hot oil and stir‑fry for about 30 seconds until fragrant.
Time: PT2M
Cook Pork
Add the sliced cured pork to the pan, stir‑fry for 3‑4 minutes until the pork is heated through and the edges are lightly crisp.
Time: PT3M
Serve
Transfer the pork to a serving plate, garnish with chopped cilantro if using, and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 5g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of Cured Pork (Thịt Nguội): Thinly sliced ham, Smoked bacon
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Bird’s Eye Chili Peppers: Jalapeño, Thai red chili
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Cilantro (optional): Thai basil, green onions
Equipment Needed
- Cutting Board
- Chef’s Knife
- Frying Pan or Wok
- Spatula or Wooden Spoon
- Serving Plate
- Measuring Spoon
Critical Steps — Do Not Skip
- Do not overcook the cured pork; it should stay tender and only acquire a light crisp on the edges.
Chef Tips from the Video
- Use fresh garlic for the best aroma; pre‑minced garlic loses flavor quickly
- Adjust the number of chilies to match your heat tolerance; you can add a splash of lime juice for extra brightness.
Troubleshooting
Pork becomes tough and dry
Cook quickly over high heat and avoid over‑cooking; the pork is already cured and only needs to be warmed through.
Garlic burns and turns bitter
Add garlic after the oil is hot but before it starts to smoke, and stir constantly for no more than 30 seconds.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended as texture changes
Room temperature: Safe at room temperature for up to 2 hours
Make-Ahead Tips
- Slice the cured pork and keep it refrigerated in a sealed bag
- Pre‑mince garlic and slice chilies; store in a small container for quick use
Frequently Asked Questions
What is the cultural significance and history of Vietnamese cured pork with garlic and chili in Vietnamese cuisine?
Cured pork, known as thịt nguội, is a traditional Vietnamese snack often enjoyed with simple aromatics like garlic and chili. It reflects the Vietnamese love for quick, flavorful street‑food style bites that balance salty, spicy, and aromatic notes.
What are the traditional regional variations of Vietnamese cured pork with garlic and chili in Vietnam?
In northern Vietnam, the pork may be smoked and served with a splash of fish sauce, while in the south it is often paired with fresh herbs and lime. Some regions add toasted sesame seeds for extra texture.
How is Vietnamese cured pork with garlic and chili traditionally served in Vietnam?
It is typically served on a small plate as a snack or side dish, often accompanied by fresh herbs, sliced cucumber, and a small bowl of fish sauce for dipping.
During which occasions or celebrations is Vietnamese cured pork with garlic and chili traditionally eaten in Vietnamese culture?
This snack is common at family gatherings, market stalls, and as a casual accompaniment to drinks during festivals like Tết (Lunar New Year) or mid‑autumn celebrations.
What other Vietnamese dishes pair well with Vietnamese cured pork with garlic and chili?
It pairs nicely with fresh spring rolls (gỏi cuốn), rice paper salads, or a simple bowl of jasmine rice and pickled vegetables, creating a balanced meal of protein, carbs, and fresh herbs.
What makes Vietnamese cured pork with garlic and chili special in Vietnamese cuisine?
The dish showcases the Vietnamese principle of using minimal ingredients to create bold flavors—salty cured pork, pungent garlic, and fiery chilies combine for a quick, satisfying bite.
What are the most common mistakes to avoid when making Vietnamese cured pork with garlic and chili?
Common errors include overcooking the pork, which makes it tough, and burning the garlic, which adds bitterness. Keep the heat high and stir quickly to prevent both issues.
Why does this recipe use a quick stir‑fry method instead of slow cooking the cured pork?
Cured pork is already fully cooked and flavored; a brief stir‑fry only warms it and adds aromatic layers without drying it out, preserving its tender texture.
Can I make Vietnamese cured pork with garlic and chili ahead of time and how should I store it?
Yes, you can slice the pork and store it in the refrigerator for up to three days. Re‑heat quickly in a hot pan before serving to restore the crisp edges.
What does the YouTube channel Nhi Vo specialize in?
The YouTube channel Nhi Vo focuses on simple, home‑cooked Vietnamese recipes, sharing quick meals and snack ideas that highlight authentic flavors with easy‑to‑follow techniques.
How does the YouTube channel Nhi Vo's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Nhi Vo emphasizes minimal ingredient lists and fast preparation, often showcasing street‑food style snacks that can be made in under 20 minutes, whereas many other channels focus on more elaborate, traditional banquet dishes.
Last updated: August 25, 2026
