Traditional Vietnamese Fermented Beef Sausage (Nem Chua Bò)

Ingredients

• 1 kg Beef (lean, pho‑style) (Cut into 2‑cm cubes, frozen solid before grinding)
• 200 g Fresh pork skin (bì) (Cleaned, rinsed and dried thoroughly)
• 1 packet Nem chua seasoning powder (Thai/Asian brand) (≈30 g, contains salt, sugar and spices)
• 1 small packet Diêm curing salt (pink salt) (≈2 g, used at the end of mixing)
• 1 tsp Black pepper (Freshly ground)
• 1 tsp Garlic powder (Fine powder)
• 2 tbsp Red cooking wine (dry) (Can substitute dry sherry or mirin)
• 1 tbsp Rice wine (for washing bì) (Helps remove odor)
• 1 tsp Salt (for washing bì) (Regular table salt)
• as needed Water (Hot water for first rinse, cold water for final rinse)

Instructions

1. Freeze the beef

   Place the cubed beef in a single layer on a tray and freeze for at least 1 hour until very firm.

   Time: PT1H

2. Grind the beef

   Using a meat grinder or food processor, grind the frozen beef for about 2 minutes until a fine, slightly sticky paste forms.

   Time: PT2M

3. Wash the pork skin (bì)

   Rinse the pork skin in very hot water, then in cold water mixed with 1 tsp salt and 1 tbsp rice wine. Repeat 2–3 times until the skin feels clean and the surface is firm.

   Time: PT5M

4. Dry the pork skin

   Pat the washed skin dry with a clean cloth, then spread on a tray and let air‑dry for about 1 hour (or overnight for best results).

   Time: PT1H

5. Prepare seasoning

   Open the nem chua powder packet. Measure 1 tsp black pepper, 1 tsp garlic powder, and 2 tbsp red cooking wine.

   Time: PT1M

6. First mix – meat and spices

   In the grinder’s bowl or a large mixing bowl, combine the ground beef with pepper, garlic powder and red wine. Mix with a wooden spoon for 1 minute until evenly distributed.

   Time: PT1M

7. Add dried pork skin

   Tear the dried pork skin into thin strips and add to the meat mixture. Mix for another 1 minute.

   Time: PT1M

8. Add nem chua powder

   Sprinkle the nem chua powder over the mixture and stir for 1 minute until the powder is fully incorporated.

   Time: PT1M

9. Add diêm curing salt

   Open the small diêm salt packet and add it to the mixture. Mix for 1 minute (add an extra 30 seconds if the salt is not fully dissolved).

   Time: PT1M

10. Pack and press the sausage

    Transfer the mixture onto a tray lined with plastic wrap. Using clean hands and a flat board, press firmly to compact the meat, removing any air pockets. Wrap tightly with another layer of plastic wrap.

    Time: PT5M

11. Initial refrigeration (24 h)

    Place the wrapped tray in the refrigerator for 24 hours. This begins the fermentation and allows the curing salt to work.

    Time: PT24H

    Temperature: 4°C

12. Room‑temperature fermentation

    After 24 h, remove the wrap and let the sausage sit at room temperature (20‑25°C) for 3‑5 days until a pleasant sour aroma develops. The exact time depends on ambient temperature; cooler climates need longer.

    Time: PT96H

    Temperature: 20-25°C

13. Final storage

    Once the desired sourness is reached, re‑wrap tightly and store in the refrigerator for up to 3 weeks. For longer storage, freeze the whole block and thaw as needed.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g