Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb pork skin, finely chopped
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup garlic, minced
- 1/4 cup red chili pepper, finely chopped
- 1/4 cup shallots, finely chopped
- 1/4 cup green onions, finely chopped
- 1/4 cup roasted peanuts, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Cheesecloth
- Kitchen twine
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, pork skin, rice vinegar, fish sauce, sugar, garlic, red chili pepper, shallots, green onions, roasted peanuts, salt, black pepper, and red pepper flakes. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. After marinating, take a handful of the mixture and shape it into a log about 1 inch in diameter.
4. Wrap the log tightly with cheesecloth and tie the ends with kitchen twine.
5. Repeat the process until all the mixture is used up.
6. Hang the wrapped logs in a cool, dry place for 24-48 hours, or until the mixture has fermented and turned sour.
7. Once fermented, remove the cheesecloth and slice the logs into thin rounds.
8. Serve the Nem Chua Thit cold with rice crackers or as a topping for rice noodles.
- Time:
Preparation time: 30 minutes
- Marinating time: 2 hours to overnight
- Fermenting time: 24-48 hours
- Cooking time: None
Temperature:
- Hang the wrapped logs in a cool, dry place for fermentation.
Serving size:
- Makes approximately 20-25 slices.
Nutritional information:
- Calories per serving: 70
- Fat: 4g
- Protein: 7g
- Carbohydrates: 2g
- Sugar: 2g
- Sodium: 250mg
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Pork skin can be substituted with chicken skin or beef skin.
- Red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add shredded carrots or daikon radish for extra crunch.
- Substitute peanuts with cashews or almonds.
- Add lemongrass or ginger for extra flavor.
Tips and tricks:
- Make sure to wrap the logs tightly with cheesecloth to prevent air from getting in.
- Hang the wrapped logs in a well-ventilated area to prevent mold growth.
- Use a sharp knife to slice the Nem Chua Thit into thin rounds.
Storage instructions:
- Store the Nem Chua Thit in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The Nem Chua Thit is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Arrange the sliced Nem Chua Thit on a platter with rice crackers and fresh herbs.
Garnishes:
- Garnish with fresh cilantro, mint, or Thai basil.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve with rice noodles or steamed rice.
Troubleshooting advice:
- If the Nem Chua Thit is too sour, reduce the fermentation time next time.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before handling the meat mixture.
- Hang the wrapped logs in a well-ventilated area to prevent mold growth.
- Store the Nem Chua Thit in an airtight container in the refrigerator for up to 2 weeks.
Food history:
- Nem Chua Thit is a traditional Vietnamese dish that originated in the northern region of Vietnam.
Flavor profiles:
- Sour, salty, spicy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Vietnamese