Step 1

Prepare your workspace: Before starting, make sure your workspace is clean and sanitized. Ensure all bowls, tools, and utensils are thoroughly cleaned to avoid any contamination.

Step 2

Cut and mince the Thai peppers and garlic: Finely mince the Thai chilies and garlic if using for the meat mixture.

Step 3

Defrost and prepare the pork skin: If using frozen pre-cooked and sliced pork skin, defrost it by leaving it in the refrigerator overnight or by running under cold water. Once defrosted, rinse the pork skin in cold water to remove any excess ice and oils. Pat it dry with a paper towel to remove any moisture.

Step 4

Cut the pork skin: Using a clean pair of scissors or a sharp knife and cutting board, cut the pork skin into smaller, 1" pieces that can be easily incorporated into the meat mixture.

Step 5

Combine ingredients: In a large mixing bowl, add the ground pork, sliced pork skin, minced garlic, minced Thai chilies, sugar, and fish sauce.

Step 6

Add the big pack of Nam Powder: Add only the large packet of seasoning powder, and reserve the smaller pack. Mix the ingredients thoroughly until the mixture becomes sticky and well combined.

Step 7

Incorporate the curing powder: Add the small pack of curing powder and mix well to ensure even distribution for fermentation.

Step 8

Prepare a gallon-sized ziplock bag: Transfer the pork mixture into the ziplock bag.

Step 9

Flatten the mixture: Use your hands to push the meat mixture to bottom half of the bag. Use a rolling pin to evenly flatten the mixture until it’s about 1 inch thick.

Step 10

Seal the bag: Remove as much air as possible and seal the bag tightly to prepare for fermentation

Step 11

Store at room temperature: Place the ziplock bag in a container and let it ferment for 1-3 days at room temperature (around 25°C or 77°F).

Step 12

Check readiness: After fermentation, the Nem Chua should have a tangy flavor and firm texture. It is normal for the meat to lose the vibrant pink color as the fermentation process begins, and the color will return.

Step 13

Prepare the aromatics: Thinly slice garlic and Thai chili. Wash the rau ram leaves thoroughly, then pluck the leaves from the stems. Set aside.

Step 14

Cut the fermented mixture: After 1-3 days of fermentation, cut off the ziplock bag zipper and remove the nem chua. Slice the nem chua into 1-1.5 inch squares.

Step 15

Prepare plastic wrap: Pull a piece of plastic wrap about 6 inches long and cut it.

Step 16

Form the square: Place the cut plastic wrap on top of the cutter again, and cut the wrap in half to form a square shape. You can also use scissors for more precision). Lay out your plastic wrap on a cutting board or work surface.

Step 17

Add garnishes: Place a thinly sliced garlic clove, a slice of Thai chili, a sprig of rau ram, and a black peppercorn (optional) on the center of the plastic wrap.

Step 18

Wrap tightly: Place a piece of Nem Chua on top of the garnishes and wrap the plastic tightly around it, ensuring a neat and secure package. Fold the top down, and bottom up, and bring the sides to the middle. If needed, you can simply wrap the excess plastic wrap around the nem chua.

Step 19

Refrigerate: Store the wrapped Nem Chua in the refrigerator to halt fermentation and enjoy within a week.