Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Nem Chua (Vietnamese Fermented Beef Appetizer)
Homemade Vietnamese nem chua – a tangy, spicy fermented beef and pork skin snack wrapped in banana leaves. The recipe walks you through soaking pork skin, mixing a seasoned meat batter, two days of room‑temperature fermentation, and traditional banana‑leaf wrapping for an authentic appetizer.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soak pork skin for full 3 hours
- • Thorough hand‑mixing of meat and spices
- • Pounding the batter against the bowl to stabilize texture
- • First 24‑hour room‑temperature fermentation
- • Proper banana‑leaf wrapping technique
- • Second 24‑hour fermentation
Safety Warnings
- • Handle raw meat with clean hands and utensils to avoid cross‑contamination.
- • Wear food‑grade gloves when mixing to prevent skin irritation and bacterial transfer.
- • Fermentation must be done at room temperature (20‑25 °C); higher temperatures can cause spoilage.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vietnamese Grilled Pork Spring Rolls (Nem Nướng) with Special Soy-Peanut Dipping Sauce
A detailed, step-by-step guide to making authentic Vietnamese grilled pork spring rolls (Nem Nướng) with a unique shaping technique for perfectly round rolls and a rich, savory soy-peanut dipping sauce. Includes all tips and tricks for success at home.
Vietnamese Cured Pork (Ham & Pork Skin)
A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.
Bánh mì vietnamien au bœuf et mayo épicée
Un sandwich vietnamien authentique avec une baguette croustillante, du bœuf mariné, des légumes croquants et une mayo asiatique piquante. Idéal pour un déjeuner rapide ou un dîner léger.
Homemade Nem Chua (Fermented Pork Roll)
A step‑by‑step guide to making traditional Vietnamese nem chua at home using lean pork, sugar, garlic, chili and fresh herbs. The recipe includes detailed preparation, fermentation, and serving instructions for a tangy, slightly spicy snack perfect for gatherings.
Fermented Beef Namecha
A raw fermented beef snack inspired by the Vietnamese namecha. Ground beef is blended with pork skin, garlic, chilies and a simple curing blend, then chilled, wrapped in Vietnamese coriander and left to ferment at room temperature for 2‑7 days for a tangy, spicy, savory bite.
Shrimp Wrapped in Marinated Beef with Rice Paper Rolls
A quick Vietnamese‑inspired appetizer where thinly sliced marinated beef hugs a juicy shrimp, grilled in minutes and served with fresh herbs, rice noodles and rice paper rolls. Perfect for a light meal or party snack.