Vietnamese Fermented Sour Meat (Beef) | Nem Chua Bò
This Nem Chua is more commonly known for using raw pork. But beef is also an option! In Vietnam, we uses pork because it is cheap and is more profitable. Beef nem Chua is usually a bit deeper in color compared to pork version. Both taste similar. I prefer beef since I know it’s a bit safer to eat raw than pork. This takes about 45 minutes to put it all together not including the 2 he wait time for beef to become semi frozen. The waiting time is overnight for it to ferment.
Vietnamese Fermented Sour Meat (Beef) | Nem Chua Bò
This Nem Chua is more commonly known for using raw pork. But beef is also an option! In Vietnam, we uses pork because it is cheap and is more profitable. Beef nem Chua is usually a bit deeper in color compared to pork version. Both taste similar. I prefer beef since I know it’s a bit safer to eat raw than pork. This takes about 45 minutes to put it all together not including the 2 he wait time for beef to become semi frozen. The waiting time is overnight for it to ferment.
Cooking Instructions
- 1
Combine ground beef with sugar & fish sauce. Mix evenly then add and spread evenly in large ziplock bag. Put in freezer for 2 hrs.
- 2
While waiting for beef to semi freeze: Wash cooked shredded pork skin with salt & vinegar. Rinse clean with luke warm water. Let strain dry.
- 3
In the mean time. Mince garlic & chili. Toast black and white peppercorn.
- 4
Once pork skin dries, use a scissors to coarsely chop up the pork skin strips. Mix in a bit of toasted rice powder (a bit at a time) to loosen up the pork skin strips so it doesn’t lump. Once skin is loose and no lumping, it’s good to go.
- 5
After 2 hr in freezer, take seasoned ground beef out. If you have a mixer use it. If not, I used a blender to soften the semi freezer beef, before adding in minced garlic and chili, shredded pork skin, & toasted peppercorn. Combine evenly.
- 6
Add in 2 packs of Nam powder seasoning. There should be 2 packets of salt in these seasoning packs. Use only 1of those packets of salt, since we already added a bit of fish sauce to the mix earlier. Combine evenly. It should become a bit sticky.
- 7
Add a layer of plastic wrap on baking tray. Scoop in mixed nem Chua meat. Spread evenly, then cover with more plastic wrap. Prevent as much air as possible. Cover and let stand in dark corner at room temperature for 24 hrs.
- 8
After 24 hrs divide and prep as needed. Enjoy!
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