Beef Namju (Vietnamese Fermented Beef)

Ingredients

• 5.3 oz Cooked Pork Skin (soaked 10 min, rinsed, squeezed dry, cut into small pieces)
• 1 lb Ground Beef (lean, raw)
• 4 cloves Garlic (peeled and minced)
• 4 pieces Thai Chilies (thinly sliced)
• 1 bag Namju Seasoning (Lobo brand) (contains white powder and a silver packet; use whole bag)
• 0.25 cup Granulated Sugar (helps fermentation and flavor)
• enough cup Cold Water (to soak pork skin)
• 2 tablespoons Vietnamese Coriander (Ram) (fresh, chopped; optional garnish)
• 1 piece Bird's Eye Chili (sliced for garnish; optional)
• 1 sheet Cling Wrap (for serving wraps)

Instructions

1. Soak Pork Skin

   Place the cooked pork skin strips in a bowl and cover with cold water. Let soak for 10 minutes.

   Time: PT10M

2. Rinse and Drain

   Drain the water using a colander, then rinse the pork skin under cold running water. Pat dry with a kitchen towel, squeezing out excess liquid.

   Time: PT2M

3. Cut Pork Skin

   Trim any tough pieces and cut the pork skin into small, uniform bite‑size pieces.

   Time: PT3M

4. Prepare Aromatics

   Peel and mince the garlic cloves. Slice the Thai chilies thinly (wear gloves if desired).

   Time: PT5M

5. Mix All Ingredients

   In the large bowl combine ground beef, cut pork skin, minced garlic, sliced chilies, the entire Namju seasoning bag (both packets), and 1/4 cup sugar. Mix thoroughly, scraping the sides and corners until the mixture is uniform and no air pockets remain.

   Time: PT5M

6. Pack and Weight Down

   Transfer the mixture into an airtight container, pressing down firmly to eliminate air. Seal the lid, tape it shut, and place a heavy book or fermentation weight on top of the container.

   Time: PT5M

7. Ferment

   Leave the weighted container on the counter at room temperature (about 20‑22°C) for at least 5 days. The author let it sit 8 days for a deeper flavor.

   Time: PT120H

   Temperature: 20-22°C

8. Slice Fermented Block

   After the fermentation period, remove the weight and tape, unwrap the block, and cut it into equal pieces with a clean knife.

   Time: PT5M

9. Assemble Serving Wraps

   Lay a sheet of cling wrap, add a slice of fermented namju, a few pieces of fresh garlic, sliced bird's eye chili, and a pinch of chopped Vietnamese coriander. Wrap tightly.

   Time: PT5M

10. Clean Up

    Wash all bowls, knives, cutting board, and utensils. Wipe the countertop and store any leftover namju in the refrigerator.

    Time: PT20M

Nutrition Facts

Calories

375

Protein

27 g

Carbohydrates

12.5 g

Fat

22.5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Cooked Pork Skin: Pork rind, Pork belly skin
• Instead of Ground Beef: Ground pork, Ground turkey
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Thai Chilies: Bird's eye chilies, Serrano peppers
• Instead of Namju Seasoning (Lobo brand): Homemade namju seasoning (fish sauce, salt, sugar, spices)
• Instead of Granulated Sugar: Brown sugar, Honey (adjust amount)
• Instead of Vietnamese Coriander (Ram): Cilantro, Thai basil
• Instead of Bird's Eye Chili: Thai chili, Jalapeño
• Instead of Cling Wrap: Butter paper

Equipment Needed

• Large Mixing Bowl
• Colander or Sieve
• Kitchen Towel or Paper Towels
• Cutting Board
• Chef's Knife
• Mixing Spoon or Spatula
• Kitchen Tape (masking)
• Heavy Book or Fermentation Weight
• Airtight Container (glass jar or plastic)
• Cling Wrap (plastic wrap) (optional)
• Small Bowl for Garnish (optional)

Critical Steps — Do Not Skip

• Mix the ingredients thoroughly to avoid brown spots
• Pack the mixture tightly and apply weight to keep a flat surface
• Maintain a stable room temperature (20‑22°C) during the 5‑day fermentation
• Check daily for surface mold and remove if present

Chef Tips from the Video

• Use a stainless‑steel bowl to avoid any metallic taste.
• If you don’t have kitchen tape, wrap the lid with a clean rubber band and a piece of cling wrap for a tighter seal.
• A small cooler or insulated box can help maintain a steady 20‑22°C temperature in variable climates.

Troubleshooting

Storage

Refrigerator: Store the fermented namju in an airtight container for up to 2 weeks.

Freezer: Freeze portions in sealed bags for up to 2 months.

Room temperature: Do not keep at room temperature after fermentation; refrigerate promptly.

Make-Ahead Tips

• You can prepare the mixed meat mixture up to step 5 and refrigerate it overnight before starting fermentation.
• Pre‑chop garlic and chilies and store them in a sealed bag for quick assembly later.