Nem Chua Thanh Hóa (Traditional)
Món truyền thống · Vietnamese
A classic Vietnamese fermented pork sausage from Thanh Hóa province, known for its tangy, savory, and slightly spicy flavor. Made with pork skin, lean pork, and a blend of spices, it's traditionally wrapped in banana leaves and fermented.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder500g
- Pork skin100g
- Pork fat50g
- Fish sauce2 tbsp
- Garlic3 cloves, minced
- Chili powder1 tsp
- Black peppercorns, ground1/2 tsp
- Salt1 tsp
- Water2 tbsp
- Banana leaves10-15 leaves
- Annatto seeds (for color)1 tsp
Các bước
- 1
Prepare the pork: Finely mince the pork shoulder and pork fat. Boil the pork skin until tender, then finely mince it. Combine minced pork, pork skin, and pork fat in a large bowl.
- 2
Season the mixture: Add fish sauce, minced garlic, chili powder, ground black pepper, and salt. Mix thoroughly until well combined and slightly sticky.
- 3
Prepare banana leaves: Wash and dry the banana leaves. Briefly pass them over a low flame or hot surface to make them pliable. Cut into rectangular pieces.
- 4
Form the sausages: Take a small amount of the pork mixture and shape it into a cylindrical log (about 2-3 inches long).
- 5
Wrap the sausages: Place a log onto a piece of banana leaf, add a small piece of chili if desired, and roll it tightly. Fold the ends to seal.
- 6
Ferment: Arrange the wrapped sausages in a clean container, ensuring they are not tightly packed. Leave at room temperature for 2-4 days, or until they develop a tangy flavor and slightly soft texture. The fermentation time depends on ambient temperature.
- 7
Serve: Unwrap and serve Nem Chua Thanh Hóa as is, or lightly grilled. It is often enjoyed with fresh herbs, chili, and sometimes a dipping sauce.
