Nem Chua Rán (Fried Fermented Pork Roll)

1. Marinate the meat

In a bowl, mix ground pork with:

• 1 tsp salt

• 1 tsp seasoning powder

• 2 tbsp tapioca starch

• 1 tsp sugar

• 1 tbsp fish sauce

• 2 tsp ground pepper

• 1 tbsp minced shallots

• 1 tbsp minced garlic

Cover with plastic wrap and place in the freezer for 2 hours.

2. Boil and shred pork skin

• Shave and clean the pork skin thoroughly with salt.
• Bring a pot of water to a boil, add a pinch of salt, then boil the skin until fully cooked.
• Remove and soak in ice water for 10 minutes to firm up, then slice into thin strands.

3. Mix the nem filling

• After 2 hours, remove the meat from the freezer. Use a hand mixer to beat the meat until smooth and elastic (this step helps create a chewy texture).
• Add the shredded pork skin and mix well.
• Then add 2 tbsp tapioca starch and 2 tbsp roasted rice powder (thính) and quickly mix to combine.

4. Shape and chill the nem

• Form the mixture into small logs. Wrap tightly in plastic wrap.
• Refrigerate for about 2 hours to firm them up.
• Then coat each piece in beaten egg and roll in breadcrumbs.

5. Fry the nem

Heat a pan with oil. Once hot, add each nem roll and deep-fry until golden brown and crispy on all sides.

6. Finished dish

Golden and crispy on the outside, chewy and flavorful inside — homemade Nem Chua Rán is a street food favorite you can now enjoy at home. Serve with chili sauce or ketchup for the ultimate snack experience!

There are few street foods in Hanoi that capture the spirit of youth quite like Nem Chua Rán. Golden, crispy on the outside and chewy on the inside, these fried fermented pork rolls are more than just a snack — they are a rite of passage for generations of Vietnamese teens.

In the late afternoons, you’ll often find clusters of students gathered around roadside stalls or tiny plastic tables in front of school gates, sharing plates of sizzling nem chua rán while laughter spills into the street. The dish is usually served with a side of spicy chili sauce or tangy mayonnaise, sparking playful debates over the best dipping combo. For many, it’s not just about the food, but about the moment — that warm, familiar chaos of scooters honking, gossip flying, and the crunch of that first bite.

Its popularity has grown far beyond Hanoi’s borders, but it’s on those dusty sidewalks and hidden alleys that nem chua rán truly belongs. It’s a flavor of camaraderie, of carefree afternoons, and of that unmistakable energy only found in the heart of Vietnam’s capital city.

(Nem Chua Rán – Fried Fermented Pork Roll)