The beloved dish that delivers on every flavor we crave: salty, tangy, spicy, savory.
This Vietnamese version of a popular Southeast Asian cured-pork preparation is tangy, salty, and loaded with the funky, spicy, and fragrant flavors of raw garlic, bird's eye chiles, and both black and white peppercorns.This recipe is adapted from a recipe by Chef Helen Nguyen of New York's Saigon Social, who consulted with the author for this article.
Although Nguyen considers nem chua a “top 10 dish of Vietnam,” she says that “more education is needed about it [in the US], because people are worried about raw meat.” Hence, she compares nem chua tofor those unfamiliar with it: “It’s just cured meat, like a cured sausage, or a dry salami.
The next two main ingredients, glucose and dextrose, are two names for the same molecule and add sweetness to the final product. While this recipe's quick method of nem chua doesn’t leave time for bacterial fermentation, during longer curing methods these types of sweeteners “provide an easy fermentation substrate for microorganisms to munch on,” says Bauer. “Lactic acid bacteria love glucose and will produce lactic acid as it metabolizes the glucose.
Why use nitrites at all? Because they are necessary to prevent the growth of clostridium botulinum, the bacteria that causes botulism, and offers the “cured” flavor we are now accustomed to. It also changes the final color of the product to a more appealing red.
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