Cách làm NEM CHUA siêu đơn giản, rất giòn và thơm ngon, không cần phải gói nem

Ingredients

• 1.2 kg Beef Round (lean) (trimmed of fat, membrane, sinew; cut into small pieces for grinding)
• 90 g Granulated Sugar
• 20 g Garlic (minced)
• 10 g Whole Black Pepper (crushed)
• 15 g Fish Sauce (approximately 1 tablespoon)
• 120 g Dry Pork Skin (Bì Khô) (soaked, blanched, dried and cut into 3‑4 cm pieces)
• 3 slices Ginger (for blanching bì)
• 10 ml White Wine or Vinegar (adds aroma to blanching water)
• 140 g Lobo Fermented Sausage Seasoning (two 70 g packets, Thai style)
• 1 packet Lobo Small Seasoning Packet (included with the large packets; adds quick‑setting effect)
• 5 slices Fresh Garlic (sliced) (for topping each jar)
• 5 slices Fresh Chili (sliced) (optional, for topping each jar)
• 10 g Vietnamese Coriander (Rau Răm) (dry, for topping each jar; optional)
• 30 pieces Small Mason‑style Jars with Tight Lids (≈60 g capacity each; sterilized)

Instructions

1. Prepare and Trim the Beef

   Rinse the beef round briefly, then pat dry with paper towels. Remove any membrane, excess fat, and sinew; cut the lean meat into small cubes for grinding.

   Time: PT10M

2. First Grind

   Place the meat cubes into the KitchenAid grinder fitted with the knife‑blade attachment. Grind once on low speed.

   Time: PT5M

3. Second Grind for Smoothness

   Return the partially ground meat to the grinder and grind a second time until the texture is fine and uniform.

   Time: PT5M

4. Season the Ground Meat

   In a large mixing bowl combine 90 g sugar, 20 g minced garlic, 10 g crushed pepper, and 15 g fish sauce. Add the ground meat, mix thoroughly, then transfer the mixture into a zip‑lock bag, flatten, and place in the freezer for 4 hours.

   Time: PT5M

5. Soak the Dry Pork Skin (Bì)

   Put 120 g dry pork skin into a bowl, cover with cold water and let soak for 30 minutes until softened.

   Time: PT30M

6. Blanch the Bì

   Bring a pot of water to a rolling boil (≈100°C). Add a few ginger slices and 10 ml white wine or vinegar. Drop the soaked bì into the boiling water for exactly 1 minute, then immediately transfer to an ice‑water bowl.

   Time: PT1M

   Temperature: 100°C

7. Dry the Bì

   Drain the blanched bì, spread on paper towels and pat dry thoroughly. Let it air‑dry for another 30 minutes, then pat again with fresh paper towels to ensure no moisture remains.

   Time: PT30M

8. Cut the Bì

   Trim the dried bì into 3‑4 cm pieces and store in the refrigerator until needed.

   Time: PT5M

9. Thaw and Slice the Frozen Meat

   After the 4‑hour freeze, remove the meat bag, slice the semi‑frozen meat into thin strips (like ice‑cream).

   Time: PT5M

10. Mix Meat with Seasonings

    Place the sliced meat back into the stand mixer bowl. Start on low speed for 1 minute to loosen, then increase to medium for 3 minutes, then high for 3 minutes. Add the two 70 g Lobo seasoning packets and mix for another 3 minutes. Finally, add the small seasoning packet and mix 1 minute more.

    Time: PT8M

11. Combine Bì with the Meat

    Add the cut bì pieces to the seasoned meat, and using a flat spatula, fold the bì into the meat until evenly distributed.

    Time: PT2M

12. Pack the Nem into Jars

    Using a small spoon or funnel, fill each sterilized jar about three‑quarters full (≈60 g). Press down firmly to eliminate air pockets. Top each jar with a slice of garlic, a slice of chili, and a few leaves of rau răm.

    Time: PT5M

13. Seal and Ferment

    Close the jar lids tightly. Place the jars in a well‑ventilated area at room temperature (max 30 °C) for 24‑36 hours. The nem will develop a pleasant sour aroma.

    Time: PT36H

    Temperature: 30°C

14. Refrigerate and Serve

    After fermentation, transfer the jars to the refrigerator. They keep well for up to 1 week. Serve cold as a snack or with fresh herbs and rice crackers.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

120

Protein

10 g

Carbohydrates

5 g

Fat

5 g

Fiber

0 g