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Beef Namju (Vietnamese Fermented Beef)
A homemade version of the traditional Vietnamese fermented pork (nam ju) using ground beef and pork skin. The mixture is seasoned with Lobo Namju seasoning, garlic, Thai chilies, and a touch of sugar, then packed tightly, weighted, and left to ferment at room temperature for 5‑8 days. Served sliced with fresh garlic, Vietnamese coriander and bird's‑eye chili wrapped in cling film.
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Critical Success Points
- • Mix the ingredients thoroughly to avoid brown spots
- • Pack the mixture tightly and apply weight to keep a flat surface
- • Maintain a stable room temperature (20‑22°C) during the 5‑day fermentation
- • Check daily for surface mold and remove if present
Safety Warnings
- • Handle raw ground beef with clean hands and utensils to avoid cross‑contamination.
- • Wear gloves when slicing hot chilies to prevent skin irritation.
- • Ensure the fermentation container is sealed; uncontrolled exposure can lead to spoilage.
- • If you see fuzzy white or colored mold, discard the batch.
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