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Fermented Beef Roll
A tangy, slightly spicy fermented beef roll inspired by Vietnamese Tet celebrations. Made with lean ground beef, shredded pork skin, garlic, cayenne, and a traditional curing mix that includes saltpeter. The meat is frozen briefly, blended to a sticky texture, shaped into thin sheets, and left to ferment for 16‑24 hours, then sliced and wrapped for a flavorful snack.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Wear food‑safe gloves when handling raw meat and curing agents
- • Keep the meat mixture cold at all times to prevent bacterial growth
- • Handle saltpeter with care; avoid ingestion and keep away from children
- • Ensure fermentation temperature stays around 23 °C; do not ferment in overly warm environments
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