Fermented Beef Sausage (Nem Chua Bo)

Ingredients

• 2 kg Beef (lean, fresh, trimmed and cut into 1‑2 cm cubes)
• 4 sheets Rice Paper (Bì) (soaked in warm water 5 min, then cut into strips)
• 4 meters Natural Beef Casings (rinsed thoroughly, kept wet)
• 6 cloves Garlic (peeled and minced)
• 1 tbsp Black Pepper (ground)
• 280 g Sugar (granulated, about 1 cup)
• 1 tbsp Salt
• 1 handful Fresh Herbs (Rau Răm) (washed and dried)
• 1 Lime (cut into wedges for serving)
• 2 Bird's Eye Chili (thinly sliced, optional for heat)

Instructions

1. Prepare the Beef

   Trim any excess fat from the beef and cut it into 1‑2 cm cubes.

   Time: PT10M

2. Soak Rice Paper and Rinse Casings

   Place the rice‑paper sheets in warm water for about 5 minutes until pliable, then cut into strips. Rinse the natural beef casings under cold running water and keep them wet.

   Time: PT10M

3. Mix the Seasonings

   In the mixing bowl combine minced garlic, sugar, salt and ground black pepper. Stir until the sugar begins to dissolve.

   Time: PT5M

4. Combine Beef with Seasonings

   Add the cubed beef to the bowl of seasonings. Mix thoroughly with clean hands or a sturdy spoon until every piece is evenly coated.

   Time: PT5M

5. Add Rice Paper and Casings

   Fold the soaked rice‑paper strips and the rinsed casings into the meat mixture. Mix quickly so the rice paper distributes evenly.

   Time: PT5M

6. Pack the Mixture

   Transfer the entire mixture into a large zip‑lock bag. Press out as much air as possible, seal tightly, and turn the bag upside down to start compacting.

   Time: PT5M

7. Press the Sausage

   Place the sealed bag on a shallow tray and set a heavy object on top (e.g., a weight plate or a stack of canned goods) to press the mixture firmly for about 5 minutes.

   Time: PT5M

8. Room‑Temperature Fermentation

   Leave the pressed bag at room temperature (around 24 °C) for 24 hours. The mixture will begin to firm up and develop a mild tang.

   Time: PT24H

   Temperature: 24°C

9. Refrigeration Fermentation

   After the 24‑hour room‑temp period, move the bag to the refrigerator and let it ferment for 7 days. This deepens the flavor and ensures safety.

   Time: PT168H

   Temperature: 4°C

10. Slice and Serve

    Remove the fermented sausage from the bag, slice into 1‑cm thick pieces, and arrange on a plate with fresh rau răm, lime wedges, sliced garlic and bird’s eye chili. Enjoy as an appetizer.

    Time: PT10M

Nutrition Facts

Calories

447

Protein

30 g

Carbohydrates

15 g

Fat

25 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef: Pork, Chicken
• Instead of Rice Paper (Bì): Lettuce leaves
• Instead of Natural Beef Casings: Collagen casings
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Sugar: Honey (200 g)
• Instead of Salt: Soy sauce (1 tbsp)
• Instead of Fresh Herbs (Rau Răm): Thai basil
• Instead of Lime: Lemon
• Instead of Bird's Eye Chili: Thai chili

Equipment Needed

• Large Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups / Scale
• Plastic Zip‑Lock Bag (large)
• Heavy Object (e.g., weight plate, canned goods)
• Shallow Tray

Critical Steps — Do Not Skip

• Ensuring the meat mixture is packed airtight in the bag.
• Pressing the mixture firmly with a heavy object.
• Maintaining proper room‑temperature (≈24 °C) for the first 24 hours.
• Refrigerating for a full 7 days before consumption.

Chef Tips from the Video

• Use a kitchen scale for the beef to maintain consistency.
• For a spicier kick, add a teaspoon of crushed red pepper flakes to the seasoning mix.
• Serve with pickled vegetables for a classic Vietnamese accompaniment.

Troubleshooting

Storage

Refrigerator: Keep sealed in the original bag for up to 2 weeks after the 7‑day fermentation.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Only during the initial 24‑hour fermentation period.

Make-Ahead Tips

• The sausage can be prepared up to 2 weeks in advance; just keep it sealed in the fridge.
• If you prefer a milder flavor, reduce the fermentation time to 5 days.