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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.
| Finely ground raw lean pork55–60 % | [phan2017] |
| Boiled pork rind, sliced into strings30–35 % | [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: Pork rind is boiled and sliced into thin strings
Output: boiled rind strings.
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
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 5 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] | Ferment at room temperature |
|---|---|---|
| Acidity | pH 4.9Measured[phan2017] | Ferment at room temperature |
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 without cooking after two to four days of souring at ambient temperature. A 2017 study of its lactic bacteria says the tight wrapping inhibits potential pathogens and, citing earlier work, gives a shelf life of five days at room temperature, but it tested neither pathogens nor keeping. Souring is not shown to make raw pork safe. The US CDC says curing, drying or smoking alone does not consistently kill Trichinella worms, and undercooked pork is among the meats it names. A 2013 post-outbreak study in Thanh Hoa province linked raw and undercooked dishes, nem chua among them, made from one hunted wild boar to trichinellosis and advised thorough cooking of meat. These steps describe a traditional product, not a tested home method.
Hazards the sources name: Trichinella (parasite) in meat from a hunted wild boar; a post-outbreak study linked raw lap and undercooked nem chua made from one boar to 30 seropositive cases in Muong Lat, Thanh Hoa.
Every number is labelled with how it is known. How this atlas is made
