Beef Nem Chua (Vietnamese Fermented Sour Sausage)
Beef Nem Chua (Vietnamese Fermented Sour Sausage) is a medium Vietnamese recipe that serves 4. 409 calories per serving. Recipe by Cuộc Sống Người Việt ở Bắc Mỹ on YouTube.
Prep: 40 min | Cook: PT0M | Total: 55 min
Cost: $7.96 total, $1.99 per serving
Ingredients
- 454 g Beef (lean, fresh) (Trimmed of sinew and excess fat, pat dry)
- 200 g Fresh Pork Skin (Bì tươi) (Rinsed, patted dry, cut into small pieces)
- 90 g Sugar (Granulated white sugar)
- 1 tsp Garlic Powder
- 0.75 tsp Salt
- 1 tsp White Pepper
- 1 tbsp Whole Peppercorns (Lightly toasted before use)
- 2 pieces Dried Chili (Ớt trái khô) (Sliced thinly; adjust for heat)
- 1 packet Nem Seasoning Powder (Bột nem) (Typical 30 g packet; contains additional salt)
Instructions
Clean and Dry the Meat
Rinse the beef and pork skin under cold water, then pat completely dry with paper towels. Remove any visible sinew or excess fat from the beef.
Time: PT10M
Cut into Small Pieces
Slice the beef and pork skin into roughly 1‑2 cm cubes so the blender can process them evenly.
Time: PT5M
Grind the Meat
Place the beef cubes (and pork skin if desired) in the Ninja blender. Pulse for about 1 minute, then run on low speed for another 2 minutes until the mixture is smooth but not liquid.
Time: PT4M
Add Seasonings
Add sugar, garlic powder, salt, white pepper, toasted whole pepper, sliced dried chili, and the whole packet of nem seasoning into the blender.
Time: PT5M
Blend to Homogeneous Mixture
Blend on low speed for 1 minute, then increase to high speed for 2‑3 minutes until the mixture becomes a uniform, slightly sticky paste.
Time: PT5M
Press into Molds
Transfer the mixture to a clean bowl, then spoon it into the heart‑shaped (or rectangular) mold. Press firmly with a spatula or clean hand (wearing a food‑safe glove) to compact the meat and create a smooth surface.
Time: PT5M
Refrigerate to Set and Ferment
Cover the mold with plastic wrap and place it in the refrigerator for 4‑8 hours (or overnight). The cold will firm the sausage and begin the mild fermentation that gives nem chua its characteristic tang.
Time: PT0M
Slice and Optional Wrapping
After the mixture has set, unmold the nem chua, slice into 0.5 cm thick pieces, and optionally wrap each slice with a small strip of parchment paper, adding a slice of fresh garlic or a sliver of chili on top before rolling.
Time: PT5M
Serve or Store
Serve the nem chua chilled as a snack or appetizer. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Time: PT0M
Nutrition Facts
- Calories
- 409
- Protein
- 22 g
- Carbohydrates
- 22 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: gluten-free, dairy-free, nut-free
Ingredient Substitutions
- Instead of Beef (lean, fresh): Ground pork, Chicken thigh meat
- Instead of Fresh Pork Skin (Bì tươi): Pork rind, Crispy pork skin
- Instead of Sugar: Brown sugar, Honey (reduce amount)
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Salt: Sea salt, Kosher salt (adjust volume)
- Instead of White Pepper: Black pepper
- Instead of Whole Peppercorns: Ground pepper
- Instead of Dried Chili (Ớt trái khô): Red pepper flakes, Fresh chili (adjust amount)
- Instead of Nem Seasoning Powder (Bột nem): Homemade mix of fish sauce, sugar, and spices
Equipment Needed
- Sharp Knife
- Cutting Board
- Kitchen Scale
- Measuring Spoons
- High‑speed Blender (e.g., Ninja 1000 W)
- Mixing Bowl
- Mold (heart‑shaped or rectangular)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Ensuring the meat is completely dry before grinding.
- Grinding the meat to a fine but not liquid texture.
- Pressing the mixture firmly into the mold to avoid air pockets.
- Refrigerating for the proper time to achieve firm texture and safe fermentation.
Chef Tips from the Video
- Use the freshest beef possible; a bright red color indicates good quality.
- Pat the meat dry with paper towels after rinsing to remove surface moisture.
- Lightly toast whole peppercorns to release aromatic oils before crushing.
- Cover the top of the mold with parchment paper to prevent the sausage from sticking.
Troubleshooting
Mixture is too wet and does not firm up after refrigeration.
Add an extra 1‑2 tbsp of sugar or let the mixture rest uncovered in the fridge for an additional hour to dry out.
Slices are crumbly and fall apart.
Press the mixture more firmly into the mold and ensure the meat was fully dried before grinding.
Flavor is not sour enough.
Allow the nem chua to ferment a few more hours at a slightly higher fridge temperature (around 6‑7°C) or add a pinch more sugar to balance acidity.
Storage
Refrigerator: Airtight container, up to 3 days.
Freezer: Wrap tightly in plastic and freeze up to 1 month.
Room temperature: Not recommended; risk of spoilage.
Make-Ahead Tips
- Prepare the seasoned meat mixture a day ahead and keep it covered in the fridge; it will develop deeper flavor.
- Use silicone molds for easier unmolding.
Last updated: August 20, 2026
