Quick Nem Chưa — Fermented Pork Rolls
Vietnamese cured pork rolls with aromatic spices, ready in under 30 minutes using thin pork slices and a quick spice-salt cure. Serve with fresh mint, ginger, and cinnamon for an authentic herb-forward bite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ lb pork belly, thinly sliced
- 1.5 tbsp kosher salt
- 1 tsp black peppercorns, crushed
- 1 whole cinnamon stick
- 1 oz fresh ginger, thin sliced
- 1 tbsp fish sauce
- ½ cup fresh mint leaves
Instructions
- 1
Lay pork slices on a cutting board. Sprinkle salt and crushed peppercorns evenly over both sides.
- 2
Stack slices and tightly roll each into a small cylinder, cinnamon stick tucked inside. Pack rolls into a bowl.
- 3
Scatter ginger slices and cinnamon stick pieces over the rolls. Drizzle fish sauce over top.
- 4
Cover with plastic wrap. Let sit at room temperature for 15 minutes to cure and develop flavor.
- 5
Arrange rolls on a plate. Surround with fresh mint leaves, ginger, and crushed peppercorns.
- 6
Serve cold or at room temperature. Tear mint leaves over the rolls just before eating.
Tools you’ll need
- cutting board
- small bowl
- plastic wrap
- serving plate
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