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Fermented Beef Sausage (Nem Chua Bo)
A traditional Vietnamese fermented beef sausage (Nem Chua Bo) made with fresh beef, rice paper, natural casings, garlic, sugar, salt and pepper. The mixture is tightly packed, pressed, left at room temperature for 24 hours, then refrigerated for 7 days to develop its characteristic tangy, sweet‑savory flavor. Served sliced with fresh herbs, lime, and sliced garlic.
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Critical Success Points
- • Ensuring the meat mixture is packed airtight in the bag.
- • Pressing the mixture firmly with a heavy object.
- • Maintaining proper room‑temperature (≈24 °C) for the first 24 hours.
- • Refrigerating for a full 7 days before consumption.
Safety Warnings
- • Handle raw beef with clean hands and utensils; avoid cross‑contamination.
- • Keep the mixture refrigerated after the initial 24‑hour period to prevent harmful bacterial growth.
- • Do not consume the sausage before the full 7‑day fermentation.
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