Nem Chua - Vietnamese Fermented Pork Rolls

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Banana leaves, for wrapping Banana leaves, for wrapping
• Fresh herbs (such as mint, cilantro, and Thai basil), for serving Fresh herbs (such as mint, cilantro, and Thai basil), for serving
• Pickled vegetables (such as carrots and daikon), for serving Pickled vegetables (such as carrots and daikon), for serving
• Spicy dipping sauce, for serving Spicy dipping sauce, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 4g)
• Protein: 18g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, minced garlic, fish sauce, sugar, rice vinegar, black pepper, and chili flakes (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Cut the banana leaves into rectangular pieces, approximately 15cm x 20cm (6in x 8in) in size.
3. 3.
   Take a portion of the pork mixture and shape it into a small log, about 10cm (4in) long and 2.5cm (1in) in diameter.
4. 4.
   Place the pork log onto a piece of banana leaf and tightly roll it up, folding the sides in as you go. Secure the roll with a toothpick or kitchen twine.
5. 5.
   Repeat the process with the remaining pork mixture and banana leaves.
6. 6.
   Place the rolls in a container or tray, cover with a clean cloth, and let them ferment at room temperature for 2-3 days. The rolls should develop a slightly sour aroma and become firmer to the touch.
7. 7.
   Once fermented, remove the toothpicks or twine and slice the Nem Chua into thin rounds.
8. 8.
   Serve the Nem Chua slices with fresh herbs, pickled vegetables, and a spicy dipping sauce.

Treat your ingredients with care...

• Pork — Use lean ground pork for a healthier option. Make sure the pork is well-chilled before mixing to maintain its texture.
• Banana leaves — If fresh banana leaves are not available, you can use parchment paper as a substitute. However, banana leaves add a unique aroma and flavor to the rolls.

Tips & Tricks

• For a spicier kick, add more chili flakes to the pork mixture.
• Ensure the rolls are tightly wrapped in banana leaves to prevent air exposure during fermentation.
• Store the fermented Nem Chua in the refrigerator to slow down the fermentation process and prolong its shelf life.
• Adjust the fermentation time based on your desired level of tanginess. Shorter fermentation will result in a milder flavor.

Serving advice

Serve Nem Chua as an appetizer or snack. Arrange the sliced rolls on a platter and garnish with fresh herbs. Provide pickled vegetables and a spicy dipping sauce on the side for a complete flavor experience.

Presentation advice

Arrange the Nem Chua slices in an attractive pattern on a serving plate. Garnish with sprigs of fresh herbs for a pop of color. Place the pickled vegetables and dipping sauce in small bowls alongside the rolls for a visually appealing presentation.