“Nem Chua” Raw Fermented Beef
A classic Vietnamese delicacy that couldn’t be easier to make. It’s sour, pungent, and absolutely delicious! With just a few ingredients and a little patience, you’ll have the perfect beer snack.
“Nem Chua” Raw Fermented Beef
A classic Vietnamese delicacy that couldn’t be easier to make. It’s sour, pungent, and absolutely delicious! With just a few ingredients and a little patience, you’ll have the perfect beer snack.
Cooking Instructions
- 1
Mix together ground beef, sugar, and fish sauce. Place in large plastic bag and freeze for 2-3 hours
- 2
Pour boiling water into shredded pork skin along with vinegar and let sit for 45 seconds. Rinse under cold water and drain. Air dry for 30 minutes
- 3
Mince 1 head of garlic, chili and toast black peppercorns in a pan until fragrant (5 minutes)
- 4
Cut shredded pork skin into 1/2 in pieces. Mix with toasted rice powder
- 5
Take meat out of freezer, make sure it’s semi frozen. Place in stand mixer
- 6
In the stand mixer, mix for 1 minute on low speed, add pork skin, garlic, chili. Mix on medium for 30 seconds. Scrape. Add in contents of Nam Powder Seasoning and mix for 1 minute. Make sure meat is still cold, if not put back in fridge
- 7
Line a baking tray with plastic wrap. Put mixture in and flatten out, then wrap well. Or place in large plastic grocery bag and flatten out until it becomes a rectangle. Wrap well again with plastic wrap
- 8
Let ferment on counter for 24-36 hours. Hotter environment ferment faster. Cut into small pieces and garnish with garlic, chili, and fresh herbs
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