Pickle pork/beef rolls (Nem chua)


My kids have sophisticated palate!

Apparently, they can tell the difference between a Yokids strawberry yogurt and the exact same yogurt with Dinotrux printed on the box. One is “yuck”. The other is “yummy”.

Can someone print Dinotrux on broccoli please? Thank you!


Pickle Pork/Beef Rolls (Nem chua)

(Adapted from Savoury Days)

1 lb ground beef (or pork)
1 7-oz package of pork skin (thinly sliced +2 tsp salt + 30 g sliced ginger + 2 tbs vodka)
6 garlic cloves (minced)
1-2 red chilies (minced)
2 tbs sugar
1 tbs fish sauce
12 g roasted rice powder (optional)
1/2 tsp whole black pepper (smashed)
1 package of Nem powder seasoning mix, Lobo brand (use 45 g from the large package and 12 g from the small package only)

For decoration (optional)
Fresh garlic (sliced)
Fresh red chilies (sliced)
Fresh Vietnamese coriander leaves

  1. Place ground beef in freezer for about 30 minutes.
  2. Meanwhile, sprinkle  2 tsp salt on sliced pork skin. Set aside for about 15 minutess.
  3. Rinse pork skin with water.
  4. (Optional) soak pork skin with sliced ginger and vodka for another 15 minutes.
  5. In a saucepan, cover pork skin with water.
  6. Cook just until boil.
  7. Drain and dry completely.
  8. Divide semi-frozen ground beef into 3 portion.
  9. Use a food process to mix each portion for 30 seconds (maximum 1 minute).
  10. In a large bowl, mix ground beef with pork skin and the rest of the ingredients.
  11. Divide the mixture into 3 equal portion.
  12. Use plastic wrap to roll each portion into one long roll, about 1,5″ diameter.
  13. Place garlic slices, chili slices, and Vietnamese coriander leaves on top if desired.
  14. Wrap each roll in plastic wrap, secure both ends. Make sure there is no air trapped in the roll by pressing both ends together. It’s okay if the diameter of the roll gets larger.
  15. Refrigerate for at least 24 hours. Best eaten after 48 hours.