Nem Chua (Vietnamese Cured Pork/Beef)

Nem chua is a popular Vietnamese cured meat appetizer with a signature balance of tangy, garlicky, and spicy flavors. To better understand what nem chua is, think of it as the Vietnamese version of salami.

Traditionally, it’s made by letting a seasoned pork mixture ferment at room temperature for a few days. The modern method speeds up the process with a store-bought curing packet, reducing the curing time to 24 hours in the fridge.

These days, you can buy nem chua for a small fortune, or you can make them at home for a fraction of the cost. It’s surprisingly easy— even quicker if you use pre-ground beef or pork.

In the recipe below, I’m using beef since it’s safe to eat raw. If you want to keep it traditional, use ground pork.

I’m also grinding the beef myself because I have trust issues.

What is Nem Chua?

Nem chua is a cured meat product typically made with lean raw pork mixed with thinly sliced pork skin, which is often mistaken for noodles. It’s lightly seasoned, shaped, and cured until it turns bright pink.

The cured meat is then cut into squares or rectangles unless it was already cured in its final shape, such as small logs.

For the final touch, it’s garnished with fresh garlic, chili, and Vietnamese coriander (rau răm).

The curing process gives nem chua a chewy texture and a tangy, savory taste.

In Vietnam, it’s traditionally wrapped in banana leaves, but in Asian grocery stores and Vietnamese delis in the U.S., it’s usually packaged in plastic wrap to showcase its vibrant colors—pink cured meat, white garlic, red chili, and green herb.

What You Will Need for Nem Chua

If you want to make nem chua at home, gather the following ingredients and kitchen supplies:

• Lean beef or pork – The leaner, the better. Traditional nem chua uses pork, but beef is an alternative for those cautious about consuming raw pork.

• Curing mix – Often labeled as nam powder seasoning mix, contains the necessary curing agents to safely cure the meat. It’s usually found in the spice aisle. It also includes some seasoning, such as salt and sugar. There are different brands available. I used the Dragonfly brand for this recipe.

• Sugar, salt and coarsely ground black peppercorns – The seasoning mix alone isn’t enough, so we’ll add a bit more sugar and salt for extra flavor. You can use whole black peppercorns, but I find them too intense, so I prefer coarsely ground pepper.
• Cooked Pork Skin (Bì Tươi) – You can typically find these in the freezer section of Asian grocery stores. They are already cooked and thinly sliced for you.

• Roasted rice powder – Look for this in the spice section. Often in small clear baggies. The pork skin will be tossed in toasted rice powder for a lovely aroma.
• Garlic and red chili peppers (Thai chili peppers, also known as Bird’s Eye chilies) – Some will be mixed into the ground meat, while others will be thinly sliced and used as garnish.

• Vietnamese coriander (rau răm) – Added at the end for a distinct Vietnamese touch. If you don’t have Vietnamese coriander, you can substitute basil or even cilantro. You can also leave it out entirely if you prefer.
• Ziploc bag and plastic wrap – Used for shaping the meat while curing and wrapping individual portions.

How to Make Nem Chua

Step 1: Prepare the Pork Skin (Bì Tươi)

The pork skin typically comes frozen. To quickly defrost, rinse it under hot water, then rinse with very cold water to prevent it from becoming sticky.

Squeeze out any excess moisture, drain well, and allow it to dry completely.

Transfer to a medium mixing bowl and use scissors to cut it into small pieces. Toss with toasted rice powder and set aside.

Step 2: Prepare the Meat

Rinse the pork or beef thoroughly, then pat dry with paper towels. Trim off all of the fat as best as you can.

Let it thaw slightly until you can cut it into frozen cubes. Keeping it partially frozen helps prevent overheating when processing.

Step 3: Process the Meat

In a food processor, add the cubed meat along with half of the garlic, half of the chilies, peppercorns, sugar, salt, and the entire seasoning mix (including the small inner packet).

Process until the mixture becomes a sticky, smooth paste, scraping down the sides occasionally. This takes about 8 minutes in my food processor.

Transfer the meat paste to the bowl with the pork skin and mix until evenly combined.

Step 4: Shape and Cure

Transfer the mixture to a Ziploc bag, leaving the opening slightly unsealed to press out any excess air. Once the air bubbles are removed, smooth the mixture by hand, ensuring it reaches the corners of the bag.

A scraper can help shape it neatly into a rectangle. Flatten it into an even layer about ½ inch thick using your hands or a small rolling pin.

Seal the bag completely and refrigerate for 24 hours to cure. The meat mixture will look brown at first, but after curing it will turn bright pink, like magic.

Step 5: Cut and Serve

Once cured, remove the mixture from the bag—it should pop out easily. Cut into squares or rectangles. Thinly sliced the remaining garlic and chili peppers.

If eating right away, garnish with a sliver of garlic, chili peppers and a Vietnamese coriander leaf. Enjoy at room temperature or chilled for the ultimate Vietnamese salami.

Step 6: Wrap for Storage

To individually wrap each one for storage, cut pieces of plastic wrap twice the size of the nem chua piece.

FAQs and Tips for Success

Can I use pre-ground pork or beef?
Yes, you can. Make sure it’s extra lean.

Is nem chua safe to eat raw?
The curing mix contains agents that kill harmful bacteria, making it safe to eat without cooking. If you’re still unsure, use beef instead of pork.

Can I grill nem chua?
You can, but I feel that grilling defeats the purpose of a cured meat. If you prefer grilled meat, consider making nem nướng (Vietnamese grilled pork) instead.

What does the curing powder do?
It contains curing agents and seasonings that ferment and preserve the meat, giving nem chua its signature texture and flavor.

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