Detailed instructions for specialty products from Nam Dinh

Meat

– The main ingredient of nem chua is various lean meats. It is recommended to choose thigh meat that is firm, elastic, and free of fat for better results.

– You can enhance the flavor by mixing pork, beef, lamb, and goat together, but make sure that one type of meat accounts for more than 70% of the total weight.

– It is best to buy the meat in the morning when it still retains its warmth when touched. Avoid using meat that has been frozen for many days.

Pork skin

– For the pork skin, choose live skin that is warm and free from bruises or runny areas.

– Gently touch the skin with your hand to determine its firmness and elasticity.

– If you prefer pre-cooked skin, press it with your fingernails to check for the right hardness. Too hard means the pig is old and not crispy, while too soft indicates a young or diseased pig that will result in soft skin after fermentation.

Wrapping leaves

– You can use either dong leaves or banana leaves to wrap nem.

– After buying the leaves, wash them thoroughly and keep them in a cool place for 1-2 days. This will make the leaves more pliable and easier to work with.

– Consider using guava leaves to wrap around each piece of nem before rolling. The fragrance from these leaves will enhance the flavor of the nem.

Seasonings

– Depending on your family’s taste, you can add suitable seasonings. However, always include fresh chili and garlic. These ingredients will not only add spiciness but also help the meat ferment evenly and taste delicious.

– Fresh chili and garlic also aid in preventing stomach discomfort when consuming nem chua.

– To save time, you can use pre-mixed seasoning packets.

Preparing the meat

– To ensure crispiness and prevent drying after cleaning, make sure to thoroughly dry the meat and put it in the freezer for 45-60 minutes. This will prevent the meat from getting overcooked and preserve its delicious, sweet taste.

– When grinding the meat, do it for a maximum of 2 minutes to maintain the meat fibers, pink color, and prevent it from becoming soft and pink like raw meat.

– Mix the meat well with the seasonings, adding pre-mixed seasonings last if using.

Fermenting the nem

– Use a mold lined with plastic wrap to press the meat firmly and increase adhesion. Wrap it tightly.

– After wrapping, place the nem in the refrigerator for at least 24 hours. The nem will develop a beautiful pink color during this time.

– If fermenting the nem at room temperature, hang it in a cool, ventilated place to avoid damp areas with high temperatures.

Since no preservatives are used, nem chua is quite perishable. Therefore, it is recommended to keep it in the refrigerator and consume it within 1 week.