“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
Similar Recipes
-
Vietnamese Fermented Sour Meat (Beef) | Nem Chua Bò 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 Shaking Beef Vietnamese Shaking Beef
Shake shake shake!! One of my favorite Vietnamese rice dishes and it's easier to make than you think!
-
Naem Moo (Fermented Pork Sausage) Naem Moo (Fermented Pork Sausage)
An easy food preservation recipe—delicious and can be stored for a long time.
Translated from Cookpad Thailand -
-
California Farm Fermented Napa Cabbage Kim Chi California Farm Fermented Napa Cabbage Kim Chi
When the summer heat is gone from inside our farm kitchen, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one fresh Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here so you can perfect your pepper heat balance.
-
Vietnamese Beef Pho Vietnamese Beef Pho
Pho is a traditional Vietnamese dish that has become a part of the national identity and is now known around the world. Let’s join Phuong in the kitchen to make delicious, authentic Pho for your family—no need to go out or worry about price or food safety. This recipe makes breakfast for your family for about 150,000 VND (about $6), yielding 10 bowls of pho.
Translated from Cookpad Vietnam -
-
Cà bung with Fermented Rice Cà bung with Fermented Rice
A delicious Hanoi dish featuring eggplant and green banana simmered with fermented rice, seasoned with a bit of shrimp paste and wild betel leaves for a fragrant, uniquely tasty flavor.
Translated from Cookpad Vietnam -
Authentic Vietnamese Beef Pho Authentic Vietnamese Beef Pho
One of my restaurant favs finally at home! This is the real deal authentic Vietnamese pho.... It is a long process, but worth every step... A wonderful weekend meal for wintertime, when you can spend the day near the kitchen. I can't tell you how good it tastes to finally eat it after all that work!! Hope you all enjoy. ;-)
-
Sweet Beef Sweet Beef
This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.
-
Beef Pho Beef Pho
Vietnam is a country with many delicious dishes. Among them, PHỞ is considered the “king of dishes” as it serves as an ambassador of Vietnamese cuisine to the world... And making a good pot of pho is not easy for home cooks (which is why famous pho shops are always crowded).Today, with the development of the food industry, instant pho packs, pho broth bases, and pho seasoning cubes are widely available, making it easier for home cooks to prepare a pot of pho for their families. However, I still enjoy the process of simmering bones and roasting spices to make a traditional pho broth, even though it is a bit complex with many ingredients, steps, and quite time-consuming. But only then do we feel like we are touching the “soul of Pho,” a dish that embodies the national spirit and essence...Today, I would like to share the Beef Pho recipe that I often cook at home whenever we gather together...
Translated from Cookpad Vietnam -
Vietnamese Pickled Mustard Greens Soup with Beef Vietnamese Pickled Mustard Greens Soup with Beef
Whenever the pickled mustard greens start to get sour, I usually make this soup. It's always a top choice—it's easy to scoop out some pickled greens and make a delicious soup. This time, instead of using chicken or pork bones, I switched it up with beef, and it's still just as tasty and flavorful!
More Recipes
Comments