Preparation time: 45 minutes
Nem chua is a sort of cured pork charcuterie served as a snack or an appetizer. Vietnamese people usually enjoy it with a cold beer! It is very popular during the Vietnamese Lunar New Year (Tet), during which it is served to help digestion.
Have you ever tasted it? From the first bite, your taste buds will experience an explosion of flavours: umami from the fermenting process, sourness, sweetness, saltiness… to finally end on a spicy touch from the garlic and chili peppers. Try it now!
- 1kg lean pork mince
- 2 packs Lobo Seasoning Nam Powder Mix
- 1 tbs fish sauce
- 1 tbs ground pepper
- 1 tbs whole peppercorns
- 1 garlic bulb
- 100g pork skin
- 1 bunch Vietnamese mint
- Chili peppers to taste
- 1 pack of banana leaves
- Plastic film
- 40 rubber bands
- 20 tissue papers
First, thaw the banana leaves and set them aside.
Do the same for the pork skin. Rinse it, then let it dry before cutting it into strips. Ground the lean pork mince two more times. If you buy it from the butcher, you can ask them to ground it two more times for you.
Peel and mince the garlic bulb. Using your hands, combine the meat, fish sauce, ground pepper, peppercorns, pork skin strips and half the garlic in a mixing bowl. Add the content of the seasoning mix packets and knead until the mixture is sticky.
Cut the chili peppers into slices.
To prepare the banana leaves, cut off the midrib and edges. To make them softer, quickly heat them in hot water, in the oven for a few minutes or over a small flame. Be careful not to burn them. Once this is done, wipe them clean.
To form a nem chua, cut a piece of plastic wrap and place a few leaves of Vietnamese mint as well as slices of garlic and chili in its center. Add 55 grams of the meat mixture. Roll the nem chua firmly and fold the edges of the plastic wrap to seal it.
Wrap the nem chua in a paper towel, then in a banana leaf. Secure the packaging by tying it with two rubber bands. Repeat these steps until you have run out of ingredient. Place the nem chua in a plastic container, ordering them well to make sure that they keep their shape.
Let the nem chua cure for 24 to 48 hours. The longer you let them ferment, the more sour the taste will be.
Nem chua can be stored in the refrigerator and should be consumed within 7 days.