Nem Chua Rán (Deep-Fried Nem Chua)

Nem Chua Rán (Deep-Fried Nem Chua)

Recipes with Nem Chua

Nem chua rán takes the fermented sausage and drops it into hot oil, which crisps the outside to a crackled shell while the sour, garlicky interior stays warm and yielding. The frying drives off some of the lactic sourness and concentrates the pork flavour instead. Served with a sweet chilli dipping sauce or a bowl of nước chấm, it moves from beer snack to proper starter.

Prep Time

5 min

Cook Time

8 min

Servings

2

Difficulty

Easy

Ingredients

  • 8 nem chua parcels
  • Neutral oil for deep frying (about 500ml)
  • 2 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 2 bird's eye chillies, sliced
  • Fresh coriander to garnish

Steps

1

Unwrap the nem chua parcels and pat the sausages dry with kitchen paper. They should be at room temperature.

2

Mix the dipping sauce: combine sweet chilli sauce, fish sauce, lime juice, and sugar in a small bowl. Add the chilli slices and stir. Set aside.

3

Pour oil into a small saucepan or wok to a depth of about 5 cm. Heat to 175°C.

4

Lower the nem chua into the oil in batches of three or four. Fry for 2–3 minutes, turning once, until the exterior is golden and slightly crackled. The sausages will puff slightly.

5

Drain on kitchen paper for one minute. Serve hot with the dipping sauce and a few sprigs of fresh coriander.

Tips

Do not fry from cold: nem chua straight from the refrigerator will bubble and splatter as the cold moisture hits the hot oil. Allow at least 20 minutes at room temperature before frying. The frying time is short — overcooking turns the exterior from crisp to leathery.