Recipe for Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)
In one of our previous recipes, we have introduced how to make Cured Fermented Beef (Nem Chua). That one is one of Vietnamese favorite dish for New Year as well as normal daily meal or snack. However, for vegetarians, that recipe is not an option. For our new recipe, we will make the vegan version of that recipe, Vegan Fermented/Cured Pomelo Peel with Papaya. Using this recipe, vegetarians can enjoy one of Vietnamese popular street food.
For this recipe, the main ingredients will be the white peel of Pomelo and shredded green papaya. We also use a herb called Vietnamese coriander.
Vegan Fermented/Cured Pomelo Peel with Papaya (Nem Chua Chay)
Recipe for Vegan Fermented/Cured Pomelo Peel with Papaya. This is a vegan version of Cured Fermented Beef (Nem Chua), a popular street food in Vietnam. This recipe will use pomelo white peel and shredded green papaya.
Cut the pomelo white peel into thin strips. Wash several times with salt and tap water to extract all the bitterness in the skin.
Cook the pomelo peel for 5 minutes. Rinse and squeeze all the water out of the pomelo peel as much as possible.
Pound the pomelo peel by using the pestle or a knife handle until it becomes mushy.
In a saucepan, saute minced garlic with some cooking oil. Then add pomelo peel, salt, sugar, and vinegar. Stir well for a couple of minutes on medium heat. Then add roast rice powder into the pan. Mix well and remove from heat.
After that, add crushed black pepper, shredded green papaya, 1 drop of red food coloring, and 1 drop of yellow food coloring. Mix well until combined.
Round the mixture into small balls. Wrap the ball tightly in a plastic wrap with garlic, Thai chili slices, and Vietnamese coriander. Let the Nam sit out for 24 hours before served.