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Fermented Beef Namecha
A raw fermented beef snack inspired by the Vietnamese namecha. Ground beef is blended with pork skin, garlic, chilies and a simple curing blend, then chilled, wrapped in Vietnamese coriander and left to ferment at room temperature for 2‑7 days for a tangy, spicy, savory bite.
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Critical Success Points
- • Firm the blended beef in the refrigerator for at least 1 hour before mixing the seasoning.
- • Ferment the wrapped meat at room temperature for a minimum of 2 days to develop flavor and safety.
- • Wrap each piece tightly with Vietnamese coriander, chili and garlic to ensure proper fermentation and flavor infusion.
Safety Warnings
- • Handle raw ground beef with clean hands and utensils to avoid cross‑contamination.
- • Keep the meat refrigerated during the initial firming stage.
- • Ensure the fermentation area is clean and maintains a stable temperature (20‑22 °C).
- • If any off‑smell, discoloration or mold appears, discard the batch immediately.
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