Fermented Beef Namecha

Ingredients

• 2 lb Lean Ground Beef (90% lean, fresh)
• 200 g Cooked Pork Skin (sliced thin)
• 2 tbsp Lobo Powder Seasoning (for namecha) (brand Lobo, used for curing)
• 1.5 tsp Sugar
• 2 tsp Salt
• 1 tsp Black Pepper (ground)
• 0.5 tsp MSG
• 3 cloves Garlic (minced)
• 2 pcs Bird's Eye Chili Peppers (finely chopped, adjust to heat)
• 1 bunch Vietnamese Coriander (Rau Ram) (leaves for wrapping)

Instructions

1. Blend Beef

   Place the 2 lb of lean ground beef in a food processor and pulse until finely blended.

   Time: PT5M

2. Initial Chill

   Spread the blended beef on a tray, cover with plastic wrap, and refrigerate for at least 1 hour to firm up.

   Time: PT1H

3. Prepare Curing Mix

   In a small bowl combine 1.5 tsp sugar, 2 tsp salt, 1 tsp black pepper and 0.5 tsp MSG; stir until dissolved.

   Time: PT5M

4. Chop Add‑Ins

   Finely chop the garlic cloves, bird’s eye chilies and slice the cooked pork skin into thin strands.

   Time: PT5M

5. Combine Meat and Curing Mix

   Remove the chilled beef from the fridge, add the curing mix, chopped garlic, chilies and pork skin; knead by hand until everything is evenly incorporated.

   Time: PT5M

6. Add Lobo Seasoning

   Sprinkle the 2 tbsp Lobo powder seasoning over the mixture and knead again to fully integrate.

   Time: PT2M

7. Second Chill & Shape

   Line a clean tray with plastic wrap, spread the seasoned meat evenly, flip the tray, cover, and refrigerate for 1.5 hours to set the shape.

   Time: PT1H30M

8. Cut Into Portions

   Remove the set meat from the fridge and cut it into squares or rectangles of desired size (about 2 inches).

   Time: PT5M

9. Wrap Individual Pieces

   Place a leaf of Vietnamese coriander, a slice of chili and a bit of minced garlic on each piece, then wrap tightly.

   Time: PT10M

10. Fermentation

    Cover the trays and let the wrapped pieces ferment at room temperature (20‑22 °C) for 2 days (up to 7 days for extra tang).

    Time: PT48H

    Temperature: 20-22°C

11. Serve

    After the desired fermentation period, remove the pieces, discard any excess liquid, and enjoy as a snack or side dish.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

1g

Fat

23g

Fiber

0g