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Homemade Nem Chua (Fermented Pork Roll)
A step‑by‑step guide to making traditional Vietnamese fermented pork rolls (Nem Chua) at home using fresh pork, pigskin, aromatic garlic, chili and guava leaves. The recipe walks you through chilling, double‑grinding, seasoning, rolling and a safe 48‑hour fermentation for tangy, slightly sour, protein‑rich snack rolls.
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Cost Breakdown
Critical Success Points
- • Trim and Chop Pork
- • Freeze Pork
- • First Grind of Pork
- • Second Grind of Pork
- • Combine Meat with Aromatics and Seasonings
- • Stuff and Roll on Leaves
- • Ferment
Safety Warnings
- • Handle raw pork with care to avoid cross‑contamination
- • Keep meat refrigerated while grinding to prevent bacterial growth
- • Ferment at safe temperature (20‑25°C) to avoid harmful bacteria
- • Discard if any off‑smell or mold appears
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