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Vietnamese Nem Chua (Quick-Cured Pork Ham Version)
A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin (bì), marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.
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Cost Breakdown
Critical Success Points
- • Trim and slice ham carefully to remove tough skin.
- • Marinate ham overnight for full flavor and safety.
- • Blanch pork skin briefly to sanitize without losing crunch.
- • Do not overcook pork skin when sautéing.
- • Chill nem thoroughly to set before cutting and wrapping.
Safety Warnings
- • Always use cooked ham, not raw pork, to avoid foodborne illness.
- • Blanch pork skin at 50°C only briefly; do not use boiling water.
- • Use gloves when handling and wrapping for hygiene.
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