Cập nhật thông tin chi tiết về Nem Chua (Vietnamese Cured Pork With Garlic And Chiles) Recipe mới nhất ngày 12/08/2022 trên website Misshutech.com. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Cho đến thời điểm hiện tại, bài viết này đã đạt được 7,821 lượt xem.
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Editor’s note: 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.
Whether served rolled into small logs, cut into squares, or bundled in tropical leaves, nem chua-a beloved type of Vietnamese cured pork-manages to deliver on almost every flavor we crave: sourness from lactic acid; a subtle sweetness imparted by banana leaves or sugar; a pungent bite from raw garlic; ample saltiness; floral spiciness from black pepper and funkiness from white pepper; and a good dose of raw-chile heat. “Usually people use plastic or banana leaves, but my grandpa would wrap them in guava leaves,” says Chef Helen Nguyen of Saigon Social, a homestyle Vietnam restaurant in NYC. “It takes on a slightly herbal bitterness and almost smoky taste.”
The geographic footprint of nem chua isn’t limited to Vietnam-it edges into Cambodia, Thailand, and Laos, too. In the latter two countries, the name of the finished product is typically written as naem (or sometimes nam) and the pparation also incorporates cooked sticky rice in the mixture. In each area, differences in heat levels, days of fermentation, and methods of forming the pparation make for a nuanced range of possibilities in the final nem chua. However, across all regions, nem chua can be enjoyed both as-is (it’s a “perfect accompaniment to an ice cold beer,” says Nguyen), as well as an ingredient in cooked dishes, like naem khao (a crispy rice salad made by frying and crumbling rice balls then mixing them with naem) and phat naem sai khai (naem stir-fried with egg).
Although Nguyen considers nem chua a “top 10 dish of Vietnam,” she says that “more education is needed about it .” The result contains more moisture and is easier to chew, Bauer says-similar to “a Slim Jim versus a jerky.”
For those concerned about nitrite, which is also listed in the ingredients (in sodium nitrite form), Thrift says that the sodium erythorbate psent helps “inhibit nitrosamine formation, which are the carcinogenic compounds that form when nitrites and proteins interact in your gut, and are responsible for the bad reputation of cured and processed meats.”
Why use nitrites at all? Because they are necessary to pvent 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.
While the process of making nem chua with the packet seasoning is very controlled, all the food scientists I interviewed encouraged those who make the dish to be mindful of food safety, cleanliness, and the use of quality meats. Professor Eric Decker, head of the Department of Food Science at the University of Massachusetts, Amherst, says there is potential for trichinosis* when using pork for nem chua, given that the meat is not fully cooked, but this is pventable if the “pork is chemically tested for trichinosis, or frozen at certain temperature and time regimes to kill the trichinosis.” Alternatively, beef may be a better option, although that still constitutes “a microbial risk, just like [eating] beef tartare.”
Nguyen, who has trained under Pat LaFrieda and is a meat expert herself, recommends striking up a relationship with your local butcher to source the best meat possible, and using the leanest cut of pork (or, optionally, beef) available when making nem chua (she explains fattier cuts tend to go rancid more quickly). For pork, a tenderloin or loin is a great choice; for beef, beef eye round. Even with those naturally lean cuts, Nguyen will still trim off as much excess fat as possible. She recommends using a meat grinder at home-a “double grind is the best”-but tossing everything into a food processor also yields suitably delicious results.
If you live near a grocery store stocked with Southeast Asian products, make sure to also grab a few bags of cooked, sliced pork skin (typically kept in the frozen section). These thin, translucent strands create the distinct chew in Nguyen’s nem chua, and are generally found in nem chua pparations across Vietnam (including mass-produced varieties). Bite into a piece and you’ll see those little flecks peeking out against the pink flush of freshly ground pork loin, surrounded by specks of garlic, chile, and peppercorn. “It’s not the same without the skin,” Nguyen says, “it’s like eating a cheeseburger without cheese.”
To Nguyen, nem chua is not only a staple of her upbringing-she likens opening the refrigerator and seeing nem to “finding a ham and cheese or bologna”-but also a fond memory of her father, who passed away 10 years ago. “It was one of his absolute favorites,” she recounts. “He would have a beer with dinner and we would eat nem. It’s a snack, it’s bar food, it’s street food, it’s everything!”
*Per the CDC: Trichinosis, or trichinellosis, is a type of roundworm infection that results from eating raw or undercooked meat infected with the trichinella parasite, particularly wild game meat or pork. Cases of trichinosis in the U.S. have declined sharply over time (see historical graphs), and now the risk of trichinosis from eating commercially raised and properly ppared pork is very low.
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