Nem Chua: The Recipe of Vietnamese Fermented Pork Roll

Nem Chua (Vietnamese Fermented Pork Roll or Sausage in English) is usually served as a snack with raw garlic, and chilli dipping sauce, eaten all year round as an appetizer or a side almost everywhere in Vietnam. It is eaten especially for the Lunar New Year Festival by many Northern Vietnamese families, same like Nem Lui in Hue and Nem Nuong in Nha Trang of Central Vietnam

What is Nem Chua in Vietnam?

Nem chua, one of must-try Street Foods in Vietnam, is a meat roll with a sweet, sour, salty and spicy taste which makes the mouth salivate with each bite. Nem chua possesses the local character of each region of Vietnam, due to the differing ingredients and sauces used. History of the food is now still unknown.

Most versions of Nem chua can be distinguished by their name, which is usually named after the region it originated from, such as nem Nem Chua Thanh Hoa, Nem Chua Hue in the ancient royal capital of Hue, and Nem Nuong Ninh Hoa in Khanh Hoa Province, etc.

Ingredients and Recipe of Nem Chua:

How to Make Vietnamese Nem Chua? Traditionally, to make Nem Chua, the main ingredients are Rice Flour and Pork thigh. Nem chua is made from minced pork, sliced pigskin and a mixture of seasoning, guava leaves or fig leaf, and garlic. These contents are mixed thoroughly before being wrapped with aromatic, fresh banana leaves into small, boxy rolls before being stored for natural fermentation process for three to five days in a cool place before eating.

In the South of Vietnam, Lai Vung District of the Mekong Delta province of Dong Thap, the locals take pride in their Nem chua recipe, which has been passed from generations to generations. Called “Nem Chua Lai Vung” after the district, it became more widely known in 1975 when a local woman, Tu Man, made Nem chua for visitors. She used pork, but she also used pig liver, and then ground them into a mixture with rice flour, shrimp meat and seasonings. The characteristics of nem Lai Vung and other specialty foods from Lai Vung District are so distinctive and recognizable that they have been registered under a domestic brand name. Tourists to Dong Thap Province can take part in nem Lai Vung cooking classes to learn more about this regional specialty.

The northern areas, people also create their own favorite varieties of Nem chua. The famous one is Nem Chua Thanh Hoa, which has been made for a long time in Thanh Hoa Province. Enjoying Nem Chuaof Thanh origin, you will have to be captivated with the crispy and delicious taste of pork skin, the sour taste of meat, the spicy taste of chili, garlic... Besides, people also cleverly add the strong taste of clove leaves. It creates an indescribably delicious culinary flavor.

Nem Chua Rán (Fried Nem Chua)

Cylindrical Nem Chua often appear in family meals of Thanh Hoa people. This dish can be served with hot chili sauce, creating a more delicious taste. In addition, the distinctive feature of Thanh Hoa specialties also depends on the traditional recipe for making spring rolls, the incubation time is flexible according to each season, creating just enough sour taste.

Many tourists often wonder about how to brew Nem Chua in Thanh Hoa, the reality depends on the heirloom recipe of each establishment. In terms of time, in the hot season, it ranges from about 6-8 hours, and in the dry season, the time is longer, about 18-24 hours.

Nem Chua Nướng (Grilled Nem Chua)

While many people prefer the more traditional method of preparation for Nem chua, others enjoy a grilled and unfermented variety of Nem chua. Both traditional and grilled Nem chua are usually served with uncooked sliced garlic and nuoc mam (fish sauce). Whereas nuoc mam adds saltiness and spiciness, some prefer to use chili sauce instead.

Where to Eat Nem Chua in Vietnam?

Vietnamese love Nem Chua, so you can find Nem Chua in almost every cities in Vietnam. But the best and most popular places to eat Nem Chua are in Local Street Food Places in Hanoi, Hue, Da Nang, and Saigon/Ho Chi Minh City. Price of Nem Chua is also very cheap, cost only about 5.000 vnd/roll.

Is Nem Chua in Vietnam Safe to Eat?

Vietnamese Fermented Pork Roll, Nem Chua, is eaten raw (not cooked) but does not cause food poisoning when prepared correctly. This is because friendly bacteria that thrive in the fermented meat make a special compound that destroys more dangerous bacteria.

How long does Nem Chua last & How to Eat?

Vietnamese Nem Chua is wrapped with garlic and fresh chili slices and Vietnamese coriander leaf. It can be stored for a week in the fridge and for months in the freezer. You just need to open the banana leaf and eat Nem Chua directly with chilli sauce, or some Vietnamese may fry Nem Chua in cooking oil (Nem Chua Rán) or grill on charcoal (Nem Chua Nướng) like Hanoian.

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See Also:

• Best Vietnamese Food Not to Be Missed in Vietnam
• Best Local Street Food in Ho Chi Minh City, Vietnam
• Best Local Street Food You Should Try in Hanoi City
• Best Local Street Food Not to Be Missed in Hue City
• Best Local Street Dishes Not to Be Missed in Hoi An