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.
Quick Fermented Pork Sausage (Nem Chua)
A fast‑track version of traditional Vietnamese nem chua made with pork, smoked ham, and pork skin, marinated in red wine vinegar and sugar, then pressed and fermented overnight for a tangy, slightly sweet, and delightfully chewy appetizer.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the smoked ham in vinegar‑sugar brine for at least 6 hours.
- • Boiling the pork skin just enough to soften without losing its binding ability.
- • Pressing the mixture firmly into the tray to eliminate air pockets.
- • Fermenting in a consistently cold refrigerator for 10‑12 hours.
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Keep the fermented sausage refrigerated at all times after the initial fermentation.
- • Do not consume if the sausage develops an off‑odor, mold, or excessive slime.
☕ 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 Braised Pork Ribs (Sườn Non Kho) – Tender, Flavorful, No Grill Needed
This recipe shows you how to make restaurant-style tender, juicy pork ribs with a rich, savory sauce, all without grilling. The ribs are marinated with aromatic onion, garlic, and a blend of Asian sauces, then pressure-cooked and finished in a pan for a glossy, deeply flavored glaze. Perfect with rice, noodles, or bread.
Homemade Beef Phở (Vietnamese Noodle Soup)
A step‑by‑step recreation of the classic Vietnamese street‑food beef noodle soup (Phở). This recipe uses oxtail and brisket for a rich, clear broth, roasted onion and ginger for depth, and a fragrant spice bag. Garnish with fresh herbs, lime, bean sprouts and optional sauces for authentic flavor.
Nem Chua (Cured Fermented Beef)
A traditional Vietnamese cured fermented beef snack, made with ground beef, pork skin, garlic, Thai chilies and Vietnamese coriander. The mixture is pressed, wrapped and left to ferment for 24 hours, resulting in a tangy, slightly spicy delicacy perfect as a snack or accompaniment to beer.
Weeknight Vietnamese Bánh Mì Meatball Sandwich
A quick, weeknight-friendly take on the classic Vietnamese bánh mì sandwich, featuring juicy pork meatballs, crunchy carrot-daikon pickles, fresh cucumber, jalapeño, cilantro, and a tangy-sweet nước chấm sauce, all packed into a soft baguette. Ready in about 25 minutes, this recipe delivers big flavor with minimal fuss.
Salade de bœuf à la citronnelle et aux herbes aromatiques
Une salade fraîche et parfumée inspirée du Sud‑Est asiatique, mêlant bœuf saisi, riz gluant grillé, citronnelle, menthe, coriandre et piment. Simple à préparer, elle offre un équilibre entre acidité, douceur et épices.
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.