Nem Chua (Cured Fermented Beef)

Ingredients

• 500 g Ground Beef (lean, preferably 80% lean)
• 200 g Pork Skin (sliced thinly)
• 1 packet Nam Powder Seasoning Mix (Vietnamese cured meat seasoning, about 30 g)
• 1 tbsp Sugar (white granulated)
• 1 tsp Salt (fine sea salt)
• ½ tsp Black Pepper (crushed)
• 3 cloves Garlic (thinly sliced)
• 3 pieces Thai Chilies (thinly sliced, seeds removed for less heat if desired)
• 1 handful Vietnamese Coriander (Rau Ram) (roughly chopped)
• 2 L Water (for boiling pork skin)
• 1 roll Plastic Wrap (for lining pan and wrapping the mixture)

Instructions

1. Boil Water with Salt

   Fill a saucepan with 2 L of water, add 1 tsp of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Par‑cook Pork Skin

   Add the sliced pork skin to the boiling water and cook for 2 minutes.

   Time: PT2M

   Temperature: 100°C

3. Rinse and Cut Pork Skin

   Drain the pork skin in a colander, rinse under cold running water, toss to remove excess moisture, then cut into short strips.

   Time: PT5M

4. Prepare Aromatics

   Thinly slice the garlic cloves and Thai chilies (remove seeds if you prefer less heat).

   Time: PT5M

5. Finely Mince Beef

   Using a sharp knife or a meat grinder, mince the ground beef as finely as possible.

   Time: PT5M

6. Season the Beef

   In a large mixing bowl, combine the minced beef with the whole packet of Nam powder seasoning, 1 tbsp sugar, 1 tsp salt, and ½ tsp crushed black pepper. Mix until evenly distributed.

   Time: PT5M

7. Add Aromatics and Pork Skin

   Stir in the sliced garlic, sliced chilies (optional), and the prepared pork‑skin strips. Mix just until combined; over‑mixing can make the texture tough.

   Time: PT3M

8. Pack and Press the Mixture

   Line a baking pan with plastic wrap, transfer the mixture into the pan, press down firmly with your hands, then wrap the top with another layer of plastic wrap. Press again to smooth the surface.

   Time: PT5M

9. Weight and Ferment

   Place a heavy object (e.g., a canned good) on top of the wrapped pan to keep the mixture compact. Leave the pan at room temperature (around 20‑25°C) for 24 hours to ferment.

   Time: PT24H

10. Unwrap and Serve

    After 24 hours, unwrap the nem chua, slice into bite‑size pieces, and serve plain or with additional garlic, chilies, and Vietnamese coriander. Enjoy with beer or as a snack.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g