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