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

Ingredient Substitutions

• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Cooked Pork Skin: Crispy pork rinds
• Instead of Lobo Powder Seasoning (for namecha): Other fermented meat seasoning blends
• Instead of Sugar: Honey (use less)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Bird's Eye Chili Peppers: Thai chilies, Jalapeño
• Instead of Vietnamese Coriander (Rau Ram): Thai basil, Cilantro

Equipment Needed

• Food Processor
• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Tray
• Plastic Wrap (Saran Wrap)
• Refrigerator
• Airtight Cover (optional) (optional)

Critical Steps — Do Not Skip

• Firm the blended beef in the refrigerator for at least 1 hour before mixing the seasoning.
• Ferment the wrapped meat at room temperature for a minimum of 2 days to develop flavor and safety.
• Wrap each piece tightly with Vietnamese coriander, chili and garlic to ensure proper fermentation and flavor infusion.

Chef Tips from the Video

• Use very lean beef to keep the final product from becoming greasy.
• Wrap each piece tightly to prevent excess liquid loss and to promote even fermentation.
• A clean, dry plastic wrap creates a semi‑sealed environment that encourages lactic acid development.

Troubleshooting

Storage

Refrigerator: Store fermented pieces in an airtight container in the fridge for up to 7 days.

Freezer: Freezing is not recommended as it alters texture.

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

Make-Ahead Tips

• Prepare the curing mix a day ahead and store in a sealed container.
• Pre‑chop garlic, chilies and pork skin and keep refrigerated until needed.
• Ferment longer (5‑7 days) for a tangier, more complex flavor.