Vietnamese Nem Chua (Quick-Cured Pork Ham Version)

Ingredients

• 900 g Cooked pork ham (giăm bông/hem) (Remove thick outer skin before use; yields about 800g after trimming)
• 200 g Pork skin (bì heo), shredded (Pre-shredded bì available at Asian markets; can use up to 300g for more texture)
• 100 g Sugar (Divided: 50g for marinade, 50g for pork skin)
• 1 tbsp Garlic powder (Or use fresh minced garlic (about 2 tbsp))
• 1.25 cups Red rice vinegar (Red Wine Vinegar or Taiwanese Red Vinegar) (1 cup for ham marinade, 1/4 cup for pork skin; Red Wine Vinegar preferred for mild flavor)
• 8 drops Red food coloring (5 drops for ham, 3 drops for pork skin; optional for color)
• 0.5 tbsp Toasted rice powder (thính) (Adds aroma and helps binding)
• 2 whole Fresh red chili (Sliced for garnish and wrapping)
• 4 cloves Fresh garlic (Sliced for garnish and wrapping)
• 10 leaves Vietnamese coriander (rau răm) (For garnish and wrapping)
• 1 roll Plastic wrap (cling film) (For shaping and wrapping nem)

Instructions

1. Trim and Slice Ham

   Remove the thick outer skin from the cooked pork ham. Slice the ham into thin strips, then cut into small matchstick-sized pieces. Place in a large mixing bowl.

   Time: PT10M

2. Prepare Marinade for Ham

   In a bowl, combine 1 cup warm water (cooled to room temperature), 50g sugar, 1 tbsp garlic powder (or 2 tbsp fresh minced garlic), and 1 cup red rice vinegar. Stir to dissolve. Add 5 drops red food coloring for color.

   Time: PT5M

3. Marinate Ham Overnight

   Pour the marinade over the sliced ham. Mix well. Cover tightly with plastic wrap and refrigerate overnight (at least 12 hours).

   Time: PT12H

   Temperature: 4°C

4. Drain and Dry Ham

   The next day, drain the ham in a colander. Do not rinse. Let it air dry for 10 minutes to remove excess moisture.

   Time: PT10M

5. Blanch Pork Skin

   Bring a small pot of water to about 50°C (just warm, not boiling). Briefly blanch the shredded pork skin for 10-15 seconds, then remove immediately and drain.

   Time: PT5M

   Temperature: 50°C

6. Season Pork Skin

   In a bowl, toss the drained pork skin with 50g sugar, 1 tbsp minced garlic, 1/4 cup red rice vinegar, and 3 drops red food coloring. Mix well.

   Time: PT5M

7. Quickly Sauté Pork Skin

   Heat a small saucepan over medium heat. Add the seasoned pork skin and a splash of water. Sauté for 2-3 minutes until the gelatin is released and the mixture is sticky. Do not overcook.

   Time: PT5M

   Temperature: Medium heat

8. Add Toasted Rice Powder

   Remove pork skin from heat. Sprinkle in 0.5 tbsp toasted rice powder (thính) and mix well.

   Time: PT2M

9. Pulse Ham in Food Processor

   Pulse the marinated, drained ham in a food processor or blender until roughly chopped (do not puree).

   Time: PT3M

10. Combine Ham and Pork Skin

    Transfer the chopped ham to a mixing bowl. Cut the pork skin into shorter lengths if needed. Add the pork skin mixture to the ham and mix thoroughly by hand or with a spatula.

    Time: PT5M

11. Shape and Chill Nem

    Line a small container with plastic wrap. Press the nem mixture firmly into the container, smoothing the top. Cover and refrigerate for at least 4 hours to set.

    Time: PT4H

    Temperature: 4°C

12. Cut and Wrap Nem

    Remove the chilled nem from the container. Cut into small rectangles or squares as desired. For each piece, lay a square of plastic wrap, place a slice of chili, a garlic slice, and a rau răm leaf in the center, then top with a piece of nem. Wrap tightly.

    Time: PT15M

13. Serve or Store

    Arrange wrapped nem on a platter. Serve chilled as a snack or appetizer. Store leftovers in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

9g

Carbohydrates

6g

Fat

6g

Fiber

0.5g

Ingredient Substitutions

• Instead of Cooked pork ham (giăm bông/hem): Cooked pork loin, Canadian bacon
• Instead of Pork skin (bì heo), shredded: None (essential for texture)
• Instead of Sugar: Cane sugar, Caster sugar
• Instead of Garlic powder: Fresh minced garlic
• Instead of Red rice vinegar (Red Wine Vinegar or Taiwanese Red Vinegar): Red wine vinegar, Apple cider vinegar (for color, add food coloring)
• Instead of Red food coloring: Beet juice (for natural color)
• Instead of Toasted rice powder (thính): Ground toasted rice (homemade)
• Instead of Fresh red chili: Bird's eye chili, Jalapeño
• Instead of Fresh garlic: Shallot
• Instead of Vietnamese coriander (rau răm): Cilantro, Thai basil
• Instead of Plastic wrap (cling film): Parchment paper

Equipment Needed

• Large mixing bowls
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Small saucepan
• Colander or sieve
• Food processor or blender
• Tongs (optional)
• Plastic wrap (cling film)
• Serving platter (optional)

Critical Steps — Do Not Skip

• Trim and slice ham carefully to remove tough skin.
• Marinate ham overnight for full flavor and safety.
• Blanch pork skin briefly to sanitize without losing crunch.
• Do not overcook pork skin when sautéing.
• Chill nem thoroughly to set before cutting and wrapping.

Chef Tips from the Video

• Use high-quality cooked ham for best flavor.
• Red rice vinegar gives a more authentic flavor and color.
• Do not skip the toasted rice powder for aroma and texture.
• Wrap nem tightly to prevent drying out.
• Serve with extra rau răm, chili, and garlic for garnish.

Troubleshooting

Storage

Refrigerator: Store wrapped nem chua in an airtight container for up to 10 days.

Freezer: Not recommended; texture will suffer.

Room temperature: Safe for up to 4 hours at cool room temperature; refrigerate promptly.

Make-Ahead Tips

• Marinate the ham the night before for best flavor.
• Nem can be made up to 3 days in advance and stored in the fridge.

Frequently Asked Questions