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Meat from Vietnam
Raw lean pork is ground fine, mixed with strips of boiled pork rind, roasted rice powder, sugar, salt, garlic and spices, then shaped into small rolls wrapped in guava or star gooseberry leaves and banana leaf. The rolls sour at room temperature for two to four days and are eaten raw. Made in 3 steps over 2 days – 4 days. The longest step, ferment at room temperature, takes 2–4 days (Phan Y.T.N 2017). Lactiplantibacillus plantarum and Companilactobacillus farciminis do most of the fermenting.
| Main step | 2–4 daysReported[phan2017][pilasombut2015] | Ferment at room temperature |
|---|---|---|
| Acidity | pH 4.9Measured[phan2017] | Ferment at room temperature |
| 55–60 % | Finely ground raw lean pork[phan2017] |
| 30–35 % | Boiled pork rind, sliced into strings[phan2017][pilasombut2015] |
| Ground roasted rice, sugar, salt, garlic and spices[phan2017][pilasombut2015] | |
| Guava (Psidium guajava) or star gooseberry leaves, then banana leaf[phan2017][pilasombut2015] | |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 4 days
What changes: Raw lean pork is ground fine and mixed with boiled rind, rice powder and seasoning
Output: sticky meat paste with strands of rind.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nem chua is a small raw pork roll soured in leaf wrappers for only a few days, with boiled pork rind and roasted rice powder in the mix. It is not dried or smoked, unlike most European fermented sausages.
Nem chua is eaten raw after only a few days of souring. In a survey of three Hanoi makers, the raw pork was the main source of S. aureus and E. coli, and natural fermentation did little to reduce these pathogens; only C. perfringens fell.
Hazards the sources name: Staphylococcus aureus and Escherichia coli carried in by the raw pork; Bacillus cereus added during handling, mixing and packing.
Every number is labelled with how it is known. How this atlas is made
Nem chua is linked above all with Thanh Hóa province.
