Nem Chua (Vietnamese Salami)
Nem Chua (Vietnamese Salami)
Ingredients
For the Nem Chua
- 1 pound cooked sliced pork skin, rinsed and cut into small pieces
- 1 pound ground beef, lean
- 4 cloves garlic, minced
- 4 Thai chili peppers, chopped
- 1 tablespoon ground black pepper
- 1 packet Nem seasoning mix, (e.g., Lobo brand 'Special Salt for Nam'), including any internal packets
- 2 tablespoons granulated sugar
- 1 tablespoon fish sauce
For Garnish and Wrapping
- 2 cloves garlic, thinly sliced
- 2 Thai chili peppers, thinly sliced
- 1/4 cup Vietnamese coriander, (Rau Ram), fresh leaves
- 1 roll plastic wrap, as needed
- 1 gallon-sized Ziploc bag
Instructions
- 1
Rinse the cooked sliced pork skin thoroughly under cold running water. Using kitchen shears, cut the pork skin into small, uniform pieces. Drain the pork skin very well.
⏱️ 5 min
- 2
In a large mixing bowl, combine the drained pork skin, ground beef, minced garlic, chopped Thai chili peppers, ground black pepper, the entire packet of Nem seasoning mix (including any small internal packets), granulated sugar, and fish sauce.
⏱️ 5 min
- 3
Wearing gloves, thoroughly mix the ingredients by hand. Continue mixing vigorously until the meat mixture starts to turn a grayish color and develops a sticky, paste-like consistency. This step is crucial for activating the curing agents.
⏱️ 15 min
- 4
Transfer the mixed meat into a gallon-sized Ziploc bag. Flatten the mixture into an even, square or rectangular block within the bag. Carefully press out all air bubbles from the bag before sealing it tightly.
⏱️ 5 min
- 5
Place the sealed bag of meat on a flat surface at room temperature (around 70-75°F or 21-24°C) for at least 48 hours to cure. During this time, the meat will transform from a raw reddish-brown to a vibrant bright red.
⏱️ 2880 min
- 6
After curing, remove the bright red meat block from the Ziploc bag. Trim the edges to create an even shape, then slice the block into small, square-like or rectangular pieces, approximately 1-inch by 1-inch.
⏱️ 10 min
- 7
Prepare individual wrapping stations. Lay a piece of plastic wrap flat. Place a thin slice of fresh garlic, a thin slice of fresh Thai chili, and a few leaves of Vietnamese coriander (Rau Ram) onto the plastic wrap. Place one piece of the sliced Nem Chua on top of the garnishes.
⏱️ 10 min
- 8
Tightly fold the plastic wrap around the Nem Chua, ensuring no air bubbles are trapped inside. Repeat for all remaining pieces.
⏱️ 10 min
- 9
Once all Nem Chua pieces are individually wrapped, place them in the refrigerator for at least 2 hours to chill before serving. This helps to firm them up and enhance their flavor.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Nem Chua (Vietnamese Salami)
Ingredients
For the Nem Chua
- 1 pound cooked sliced pork skin, rinsed and cut into small pieces
- 1 pound ground beef, lean
- 4 cloves garlic, minced
- 4 Thai chili peppers, chopped
- 1 tablespoon ground black pepper
- 1 packet Nem seasoning mix, (e.g., Lobo brand 'Special Salt for Nam'), including any internal packets
- 2 tablespoons granulated sugar
- 1 tablespoon fish sauce
For Garnish and Wrapping
- 2 cloves garlic, thinly sliced
- 2 Thai chili peppers, thinly sliced
- 1/4 cup Vietnamese coriander, (Rau Ram), fresh leaves
- 1 roll plastic wrap, as needed
- 1 gallon-sized Ziploc bag
Instructions
- 1
Rinse the cooked sliced pork skin thoroughly under cold running water. Using kitchen shears, cut the pork skin into small, uniform pieces. Drain the pork skin very well.
⏱️ 5 min - 2
In a large mixing bowl, combine the drained pork skin, ground beef, minced garlic, chopped Thai chili peppers, ground black pepper, the entire packet of Nem seasoning mix (including any small internal packets), granulated sugar, and fish sauce.
⏱️ 5 min - 3
Wearing gloves, thoroughly mix the ingredients by hand. Continue mixing vigorously until the meat mixture starts to turn a grayish color and develops a sticky, paste-like consistency. This step is crucial for activating the curing agents.
⏱️ 15 min - 4
Transfer the mixed meat into a gallon-sized Ziploc bag. Flatten the mixture into an even, square or rectangular block within the bag. Carefully press out all air bubbles from the bag before sealing it tightly.
⏱️ 5 min - 5
Place the sealed bag of meat on a flat surface at room temperature (around 70-75°F or 21-24°C) for at least 48 hours to cure. During this time, the meat will transform from a raw reddish-brown to a vibrant bright red.
⏱️ 2880 min - 6
After curing, remove the bright red meat block from the Ziploc bag. Trim the edges to create an even shape, then slice the block into small, square-like or rectangular pieces, approximately 1-inch by 1-inch.
⏱️ 10 min - 7
Prepare individual wrapping stations. Lay a piece of plastic wrap flat. Place a thin slice of fresh garlic, a thin slice of fresh Thai chili, and a few leaves of Vietnamese coriander (Rau Ram) onto the plastic wrap. Place one piece of the sliced Nem Chua on top of the garnishes.
⏱️ 10 min - 8
Tightly fold the plastic wrap around the Nem Chua, ensuring no air bubbles are trapped inside. Repeat for all remaining pieces.
⏱️ 10 min - 9
Once all Nem Chua pieces are individually wrapped, place them in the refrigerator for at least 2 hours to chill before serving. This helps to firm them up and enhance their flavor.
⏱️ 120 min