Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup garlic, minced
- 1/4 cup shallots, minced
- 1/4 cup red pepper flakes
- 1/4 cup lemongrass, minced
- 1/4 cup ginger, minced
- 1/4 cup lime juice
- 1/4 cup salt
- 1/4 cup water
- 1/2 cup banana leaves, cut into 6-inch squares
Special equipment needed:
- Food processor or mortar and pestle
- Large mixing bowl
- Plastic wrap
- Kitchen twine
Step-by-step instructions:
1. In a food processor or mortar and pestle, blend together the garlic, shallots, red pepper flakes, lemongrass, and ginger until it forms a paste.
2. In a large mixing bowl, combine the ground pork, rice vinegar, fish sauce, sugar, lime juice, salt, and water. Mix well.
3. Add the paste to the pork mixture and mix until well combined.
4. Take a 6-inch square of banana leaf and place a spoonful of the pork mixture in the center. Fold the leaf over the mixture and wrap it tightly. Repeat until all the mixture is used up.
5. Wrap the sausages in plastic wrap and tie the ends with kitchen twine.
6. Place the sausages in a cool, dry place for 24-48 hours to ferment.
Time:
Preparation time: 30 minutes
Fermentation time: 24-48 hours
Cooking time: 10-15 minutes
5. Temperature:
N/A
Serving size:
Makes 6-8 sausages
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Sodium: 900mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Lime juice can be substituted with lemon juice.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add chopped peanuts or sesame seeds to the mixture for added texture.
- Use different herbs and spices, such as coriander or cumin, for a different flavor profile.
Tips and tricks:
- Make sure the banana leaves are pliable before wrapping the sausages.
- Use a food processor or mortar and pestle to ensure the paste is well blended.
- Ferment the sausages in a cool, dry place to prevent spoilage.
Storage instructions:
Store the sausages in the refrigerator for up to 2 weeks.
Reheating instructions:
Nem chua can be eaten cold or cooked before serving. To cook, slice the sausages into thin rounds and fry in a pan until browned.
Presentation ideas:
Arrange the sliced sausages on a platter with fresh herbs and vegetables for a colorful presentation.
Garnishes:
Fresh herbs, such as cilantro or mint, sliced chili peppers, and lime wedges.
Pairings:
Serve with sticky rice, pickled vegetables, and nuoc cham dipping sauce.
Suggested side dishes:
- Vietnamese spring rolls
- Grilled meats or seafood
- Stir-fried vegetables
Troubleshooting advice:
- If the sausages are too sour, reduce the amount of rice vinegar.
- If the sausages are too salty, reduce the amount of salt.
Food safety advice:
- Make sure all equipment and surfaces are clean before preparing the sausages.
- Use fresh, high-quality ingredients.
- Store the sausages in the refrigerator to prevent spoilage.
Food history:
Nem chua is a traditional Vietnamese fermented pork sausage that is typically eaten as a snack or appetizer.
Flavor profiles:
Nem chua has a sour, salty, and slightly spicy flavor with a chewy texture.
Serving suggestions:
Serve nem chua as a snack or appetizer with fresh herbs and vegetables.
Related Categories
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Region: Vietnamese