Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Vietnamese Cured Pork (Ham & Pork Skin)
A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the ham for at least 8 hours
- • Blanching pork skin for only 15 seconds
- • Cooking the ham‑skin mixture gently without over‑drying
- • Pressing the mixture firmly into the dish
- • Chilling the set pork for a minimum of 4 hours
- • Rolling the remaining mixture tightly and chilling again
Safety Warnings
- • Handle hot water and boiling liquid with care to avoid burns.
- • Ensure pork skin is fully cooked during the brief blanch to eliminate any raw texture.
- • Use a sharp knife cautiously; keep fingers tucked away.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vietnamese Nem Chua (Quick-Cured Pork Ham Version)
A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin (bì), marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.
Vietnamese Spring Roll Dipping Sauce
A quick and easy Vietnamese-style dipping sauce (nuoc cham) perfect for spring rolls, fried rolls, banh xeo, and other Asian appetizers. Sweet, salty, tangy, and optionally spicy, this sauce can be made in minutes and keeps in the refrigerator for up to a month.
World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
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.
Vietnamese Fried Spring Rolls (Nem) – Two Wrapping Techniques
Crispy Vietnamese fried spring rolls (nem) made with pork, taro, shrimp and fresh vegetables. The recipe compares the classic water‑soaked rice paper method with a modern coconut‑milk softening technique, includes a double‑fry for extra crunch, and provides a tangy dipping sauce and pickled garnish for a complete meal.
Fermented Beef Namecha
A raw fermented beef snack inspired by the Vietnamese namecha. Ground beef is blended with pork skin, garlic, chilies and a simple curing blend, then chilled, wrapped in Vietnamese coriander and left to ferment at room temperature for 2‑7 days for a tangy, spicy, savory bite.