Mexican moms try Vietnamese nem chua! 🇻🇳

Ingredients

• 500 g Pork Lean (trimmed of sinew, cut into 1‑cm cubes)
• 100 g Pork Fat (finely diced, adds moisture and flavor)
• 4 cloves Garlic (peeled and minced)
• 30 ml Fish Sauce (Vietnamese style, adds umami and saltiness)
• 15 g Granulated Sugar (helps balance acidity)
• 2 g Black Pepper (freshly ground)
• 1 g Red Chili Flakes (optional, for mild heat)

Instructions

1. Prepare the Meat

   Trim any sinew from the pork lean, cut both lean and fat into small 1‑cm cubes, then place them in a large mixing bowl.

   Time: PT5M

2. Add Seasonings

   Add minced garlic, fish sauce, sugar, black pepper, and optional chili flakes to the bowl. Mix thoroughly with clean hands until the mixture becomes sticky and glossy.

   Time: PT7M

3. Pack the Mixture

   Lay a sheet of plastic wrap on a clean surface, spoon the meat mixture onto it, and shape into a tight log about 5 cm in diameter. Wrap tightly, twisting the ends to seal.

   Time: PT5M

4. Weight and Refrigerate

   Place the wrapped log on a plate, add a weight on top, and refrigerate at 4‑7 °C (39‑45 °F) for 48 hours.

   Time: PT48H

   Temperature: 4-7°C

5. Check Fermentation

   After 48 hours, unwrap the log. It should be firm, slightly glossy, and emit a mild sour‑garlic aroma. Slice into 1‑cm thick rounds.

   Time: PT3M

6. Serve

   Arrange slices on a platter with fresh herbs, sliced chilies, and additional garlic if desired. Serve immediately or keep refrigerated.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g