Nem Chua

Name: Nem Chua
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g cured pork paste; 50 g garlic; 2 bird chilies; 1 handful herbs; banana leaf wraps; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Nem Chua hails from Thanh Hoa, where it has been perfected with a generous hand and a careful palate. This home-style version captures the essence of that regional touch, relying on the cook's intuition to balance salt and fat. It's a dish that finds its place in every Vietnamese household, especially during festive times when sharing food is as important as the meal itself.

Expect a burst of flavors—a mingling of cured pork paste with the sharpness of garlic and a hint of bird chilies. Wrapped in banana leaves, the rolls reveal a tender, savory bite, complemented by fresh herbs. Each piece is a small, spicy celebration, fully embodying the communal spirit of Vietnamese dining.

Ingredients

400 gcured pork paste
50 ggarlic
2bird chilies
1 handfulherbs
banana leafwraps
to tastefine sea salt

Method

Begin by finely mincing 50 g of garlic and slicing 2 bird chilies into thin rounds. Roughly chop a handful of herbs such as cilantro or mint, which will add freshness to the Nem Chua. Set these aside as they will be used to build flavor later.
Unwrap the 400 g of cured pork paste and place it in a large mixing bowl. Use your hands to knead the paste gently until it becomes pliable and slightly sticky. This texture ensures the paste will hold together well when cooked.
Lay out the banana leaf wraps on a clean surface. If the leaves are stiff, briefly pass them over an open flame or hot pan to make them more pliable. This step helps prevent tearing when wrapping the pork paste.
Place a portion of the pork paste onto each banana leaf, about the size of a small fist. Flatten it slightly, then sprinkle a small amount of the minced garlic, sliced chilies, and chopped herbs over the top. Fold the banana leaf tightly around the paste, securing it with a toothpick or kitchen string if necessary.
Heat a large pan over medium-high heat and add a generous amount of oil. Once the oil is shimmering, carefully place the wrapped Nem Chua in the pan. Cook each side until the banana leaf is charred and the aroma of the herbs and garlic is pronounced, indicating the paste inside is heated through.
Remove the Nem Chua from the pan and let them rest for a minute. Unwrap one to check that the pork is firm and has absorbed the flavors of the garlic and chilies. The paste should be slightly pink and aromatic.
Finish by sprinkling fine sea salt over the unwrapped Nem Chua to taste. Serve immediately, encouraging diners to enjoy the dish while it's warm and fragrant, in the spirit of a shared Vietnamese meal.