Beef Nem Chua (Vietnamese Fermented Sour Sausage)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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