Step 1

The pork skin typically comes frozen. To quickly defrost, rinse it under hot water, then rinse with very cold water to prevent it from becoming sticky. Squeeze out any excess moisture, drain well, and allow it to dry completely. Transfer to a medium mixing bowl and use scissors to cut it into small pieces. Toss with toasted rice powder and set aside.

Step 2

Rinse the pork or beef thoroughly, then pat dry with paper towels. Trim all excess fat as best as you can. Let the meat thaw slightly until you are able to cut into small frozen cubes.

Step 3

In a food processor, add the cubed meat along with 6 garlic cloves, half of the chilies, peppercorns, sugar, salt, and the entire seasoning mix (including the small inner packet). Process until the mixture becomes a sticky, smooth paste, scraping down the sides occasionally (about 8 minutes).

Step 4

Transfer the meat paste to the bowl with the pork skin and mix until evenly combined.

Step 5

Transfer the mixture to a gallon- or quart-sized Ziploc bag, leaving the opening slightly unsealed to press out any excess air. Once the air bubbles are removed, smooth the mixture by hand, ensuring it reaches the corners of the bag. A dough scraper can help shape it neatly into a rectangle. Flatten it into an even layer about ½ inch thick using your hands or a small rolling pin. Seal the bag completely and refrigerate for 24 hours to cure. The meat mixture will look brown at first, but after curing it will turn bright pink. It’s safe to eat after 24 hours, but I like to wait for two days instead (48 hours). It’s a bit more sour to my liking and the pink color develops even more.

Step 6

Once cured, remove the mixture from the bag—it should pop out easily. Cut into squares or rectangles. Thinly slice the remaining garlic and chili peppers. If eating right away, garnish with a thin garlic slice, a piece of chili peppers and Vietnamese coriander leaf.

Step 7

To individually wrap each one for storage, cut pieces of plastic wrap twice the size of each Nem Chua piece. Lay a sheet on a flat surface and place a sliver of garlic, a chili slice, and a few Vietnamese coriander facing down. Place a Nem Chua piece over them, then wrap tightly. Avoid overlapping the front (which is the bottom side) with plastic wrap so the garnishes remain visible. Transfer to fridge for storage and enjoy within 7 days or place it in the freezer up to 8 months.