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Traditional Vietnamese Fermented Beef Sausage (Nem Chua Bò)
A step‑by‑step guide to making authentic Vietnamese fermented beef sausage (nem chua bò) at home. The recipe uses lean pho‑style beef, dried pork skin, a special nem chua seasoning mix and curing salt to create a firm, tangy, and slightly chewy sausage that can be stored in the refrigerator for up to three weeks.
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Cost Breakdown
Critical Success Points
- • Freeze the beef thoroughly before grinding
- • Grind the meat while it is still very cold
- • Wash and dry the pork skin completely
- • Ensure diêm curing salt is fully incorporated
- • Press the mixture tightly to eliminate air pockets
- • Maintain proper refrigeration and room‑temperature fermentation times
Safety Warnings
- • Handle raw meat with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Use the specified amount of curing (diêm) salt; too little may allow unsafe bacterial growth.
- • Do not leave the sausage at room temperature longer than the recommended 5 days.
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