Snack · Vietnamese · 15 min
Nem Chua (Vietnamese Cured Fermented Pork Bites)
- Calories
- 200
- Protein
- 12g
- Carbs
- 22g
- Fat
- 6g
Ingredients
- 50g Ground turkey, raw (lean)
- 65g Cooked white long-grain rice (cooled)
- 80g Fresh bell pepper, finely diced
- 8g Honey (for fermentation balance and glaze)
Method
- 01In a mixing bowl, combine the ground turkey, cooled rice, and diced bell pepper. The rice provides the necessary starch for fermentation, while the peppers add a classic crunch.
- 02Season the mixture with a pinch of salt, cracked black pepper, and garlic powder to mimic the traditional aromatics of Nem Chua.
- 03Form the mixture into small, tight cylindrical bites. Wrap each tightly in parchment paper (to mimic the traditional banana leaf) and let sit at room temperature for 1-2 hours to allow the flavors to meld and the starch to begin setting.
- 04Heat a small non-stick pan over medium-low heat. Briefly pan-sear the bites for 3-4 minutes until the exterior is firm and slightly browned, while the inside remains tender and succulent.
- 05Drizzle with a touch of honey just before removing from the heat to provide a glossy, caramelized finish.
- 06Serve immediately on a small plate, garnished with fresh cilantro and a side of chili-vinegar dip for that signature tang.
Cook it with the whole plan around it
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