Fermented Beef Roll

Ingredients

• 40 g Fish Sauce (light Vietnamese fish sauce; can reduce for milder taste)
• 40 g Sugar (granulated white sugar)
• 500 g Ground Beef (lean (5% fat) ground beef; can mince from a whole cut if unavailable)
• 250 g Shredded Pork Skin (frozen shredded pork skin, defrosted; discard black pieces)
• 30 g Fresh Ginger (peeled, sliced for boiling the pork skin)
• 50 ml White Wine (dry white wine; can substitute 30 ml vinegar if unavailable)
• 8 g Roasted Rice Powder (toasted rice flour for fragrance)
• 20 g Garlic (minced fine (about 4 cloves))
• 2 pieces Cayenne Peppers (seeds removed, minced; adjust for spice level)
• 10 g Whole Peppercorns (black peppercorns, kept whole for texture)
• 1 packet Nam Seasoning Powder (Thai-style seasoning mix; contains saltpeter in a small inner packet)
• 0.5 g Saltpeter (potassium nitrate from the seasoning pack; essential for safe curing)

Instructions

1. Make Fish‑Sauce Sugar Mix

   Combine 40 g fish sauce and 40 g sugar in a small bowl; stir until the sugar is partially dissolved (it’s fine if some granules remain).

   Time: PT2M

2. Marinate the Beef

   Place 500 g ground beef into a 3‑L freezer bag. Add the fish‑sauce mixture, seal the bag, and gently squeeze to coat the meat evenly. Spread the meat into a thin 1‑2 cm layer inside the bag.

   Time: PT5M

3. Pre‑Freeze the Meat

   Lay the sealed bag flat in the freezer for 2‑3 hours (about 2.5 h). The meat should become pliable but not rock‑hard, which makes later blending easier.

   Time: PT2H30M

   Temperature: 23°C

4. Prepare the Pork Skin

   Defrost the frozen shredded pork skin (≈250 g). In a 1‑L pot, bring 1 L water to a boil, add 30 g peeled ginger, the pork skin, and 50 ml white wine (or 30 ml vinegar). Boil for 1 minute, then drain, rinse under cold water, and pat dry. Cut the skin into small pieces, discarding any black bits.

   Time: PT5M

   Temperature: 100°C

5. Prep Aromatics

   Mince 20 g garlic finely. Remove seeds from 2 cayenne peppers and mince them. Set aside.

   Time: PT5M

6. Blend the Chilled Beef

   Using a blender on the lowest speed, blend the frozen beef for 30 seconds. Open the blender, spread the meat with a spoon, then blend on high for another 30 seconds. Repeat the high‑speed blend for a final 30 seconds. The texture should be sticky but not pureed.

   Time: PT2M

7. Combine Main Ingredients

   Transfer the blended beef to a large bowl. Add the cut pork skin, minced garlic, minced cayenne, 8 g roasted rice powder, and 10 g whole peppercorns. Sprinkle the Nam seasoning powder (excluding the inner saltpeter packet). Mix with gloved hands for about 1 minute, kneading gently as you would dough.

   Time: PT2M

8. Add Saltpeter and Finish Mixing

   Open the small saltpeter packet and sprinkle the 0.5 g onto the meat mixture. Using gloves, mix for 45‑60 seconds until the mixture feels slightly firmer.

   Time: PT1M

9. Shape and Air‑Bubble Removal

   Place the meat mixture back into a clean 3‑L bag (or a shallow tray). Spread it into a uniform sheet about 2 cm thick. Press gently to push out any air bubbles, then roll the sheet tightly with a rolling pin. Seal the bag.

   Time: PT5M

10. Ferment the Roll

    Leave the sealed roll at room temperature (≈23 °C) for 16‑24 hours. For a milder sourness, ferment 16 h; for stronger flavor, extend to 24 h. If your kitchen is cooler, refrigerate for at least 2 days.

    Time: PT16H

    Temperature: 23°C

11. Slice and Wrap

    Unwrap the fermented roll and cut into squares (size of your preference). Place a thin garlic slice, a slice of cayenne pepper, and a laksa leaf on each piece, then wrap tightly with plastic foil to keep air out.

    Time: PT5M

Nutrition Facts

Calories

360

Protein

35 g per serving

Carbohydrates

12 g per serving

Fat

44 g per serving

Fiber

1 g per serving

Ingredient Substitutions

• Instead of Fish Sauce: Soy sauce, Tamari
• Instead of Sugar: Honey, Brown sugar
• Instead of Ground Beef: Ground turkey, Lean ground pork
• Instead of Shredded Pork Skin: Pork rinds, Chicharrón
• Instead of Fresh Ginger: Ginger paste
• Instead of White Wine: Rice vinegar (30 ml)
• Instead of Roasted Rice Powder: Toasted rice flour
• Instead of Garlic: Garlic paste
• Instead of Cayenne Peppers: Thai bird chilies, Red pepper flakes
• Instead of Whole Peppercorns: Cracked black pepper
• Instead of Nam Seasoning Powder: Chinese five‑spice blend (without saltpeter)
• Instead of Saltpeter: None – essential curing agent

Equipment Needed

• 3‑L Freezer‑Safe Plastic Bag
• Large Mixing Bowl
• Blender or Stand Mixer
• Rolling Pin
• 1‑L Pot
• Strainer or Colander
• Chef’s Knife
• Cutting Board
• Food‑Safe Gloves
• Kitchen Scale
• Food Clip/Twist Tie (optional)
• Plastic Foil (for wrapping) (optional)

Critical Steps — Do Not Skip

• Mix fish sauce and sugar without fully dissolving
• Freeze meat only until pliable (2‑3 h)
• Blend meat briefly to avoid overheating
• Add saltpeter and mix just until the mixture firms
• Remove all air bubbles before sealing
• Ferment at 23 °C for 16‑24 h

Chef Tips from the Video

• Use a kitchen scale for precise measurements; small variations affect fermentation balance
• If you cannot find shredded pork skin, finely chop pork rind or use pork cracklings for similar texture
• A quick ice‑water bath for the meat before blending helps keep it extra cold
• For extra aroma, add a pinch of toasted sesame seeds to the mixture before shaping.

Troubleshooting

Storage

Refrigerator: Store wrapped rolls in the refrigerator for up to 2 weeks.

Freezer: For longer storage, freeze the rolls; they keep well for up to 2 months.

Room temperature: Do not store at room temperature after fermentation; keep refrigerated or frozen.

Make-Ahead Tips

• The meat mixture can be prepared a day ahead and kept in the freezer until ready to shape
• Pork skin can be boiled and cut in advance; store in a sealed container in the fridge
• Fermented rolls keep well frozen; defrost in the refrigerator before serving