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.
MediumVietnameseServes 10
Printable version with shopping checklist
Source Video
16h 50m
Prep
20m
Cook
2h 4m
Cleanup
19h 14m
Total
Cost Breakdown
Total cost:$19.85
Per serving:$1.99
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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