Nem Chua Rán (Vietnamese Crispy Fermented Pork Rolls)

Name: Nem Chua Rán (Vietnamese Crispy Fermented Pork Rolls)
Total time: 25 min
Yield: 1 serving
Cuisine: Vietnamese
Ingredients: 100 g nem chua (Vietnamese fermented pork), cut into short rolls; 1 tbsp all-purpose flour; 1 tbsp cornstarch; 2 tbsp cold water; 2 tbsp fine breadcrumbs; 250 ml neutral frying oil, or enough for shallow frying; 2 tbsp chili sauce, to serve; ½ small cucumber, sliced, to serve

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25 minTotal time

MediumDifficulty

480kcal / serving

Ingredients

For 1 serving

servings

100 g nem chua (Vietnamese fermented pork), cut into short rolls
1 tbsp all-purpose flour
1 tbsp cornstarch
2 tbsp cold water
2 tbsp fine breadcrumbs
250 ml neutral frying oil, or enough for shallow frying
2 tbsp chili sauce, to serve
½ small cucumber, sliced, to serve

Ingredient substitutions

All-purpose flour Rice flour for a lighter, slightly crisp coating.
Fine breadcrumbs Panko crumbs, crushed slightly so they adhere to the small rolls.
Neutral frying oil Canola or sunflower oil.
Chili sauce Vietnamese-style sweet chili sauce or another sweet-hot dipping sauce.

Nutrition per serving

Estimated values for 1 serving, 480 kcal

Protein16 g

Carbohydrates25 g

Fat34 g

Fiber 1 g · Sugar 5 g · Sodium 950 mg

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Tangy fermented pork rolls are wrapped in a light, crisp coating and fried until golden. Serve piping hot with chili sauce and cool, fresh cucumber for a lively contrast.

Appetizer Vietnamese

Steps

Pat the nem chua dry. Whisk the flour, cornstarch, and cold water into a smooth, thick batter.
Dip each pork roll in the batter, let excess drip off, then coat evenly in breadcrumbs. Set the coated rolls on a plate for 5 minutes so the crust adheres.
Pour oil into a small, heavy pan to a depth of about 2 cm. Heat over medium heat until a breadcrumb sizzles gently when added.
Fry the rolls in a single layer, turning frequently, until evenly golden and crisp, about 3–4 minutes. Work in batches if needed; avoid crowding the pan.
Drain briefly on a rack or paper towel. Serve piping hot with chili sauce and cucumber.

Tips for Nem Chua Rán (Vietnamese Crispy Fermented Pork Rolls)

Choose firm, well-chilled nem chua rolls; very soft rolls can split while being coated.
A small, heavy saucepan helps keep the shallow oil steady and reduces splattering.
Serve soon after frying: the crust loses its crispness as it sits.

Drink pairing

A crisp pilsner
Its light carbonation and clean finish complement the crunchy coating and cut through the richness of fried pork.

0% option: Sparkling water with lime

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the coating will be less crisp than freshly fried.