Cách làm Nem Chua siêu đơn giản, rất giòn và thơm ngon, không cần phải gói nem
Cách làm NEM CHUA siêu đơn giản, rất giòn và thơm ngon, không cần phải gói nem is a medium Vietnamese recipe that serves 30. 120 calories per serving. Recipe by An Cooking on YouTube.
Prep: 5 hrs 39 min | Cook: 36 hrs | Total: 41 hrs 59 min
Cost: $86.73 total, $2.89 per serving
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
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
First Grind
Place the meat cubes into the KitchenAid grinder fitted with the knife‑blade attachment. Grind once on low speed.
Time: PT5M
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
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
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
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
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
Cut the Bì
Trim the dried bì into 3‑4 cm pieces and store in the refrigerator until needed.
Time: PT5M
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
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
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
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
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
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
Dietary info: Contains meat, May contain gluten, Gluten‑free if wheat‑free seasoning is used
Allergens: Fish (fish sauce), Potential wheat (Lobo seasoning may contain wheat)
Ingredient Substitutions
- Instead of Beef Round (lean): Lean pork shoulder, Ground beef (80/20)
- Instead of Granulated Sugar: Honey (use less), Brown sugar
- Instead of Garlic: Garlic paste
- Instead of Whole Black Pepper: White pepper
- Instead of Fish Sauce: Soy sauce (less salty), Tamari
- Instead of Dry Pork Skin (Bì Khô): Fresh pork skin (use 400 g per 1 kg meat)
- Instead of Ginger: Galangal
- Instead of White Wine or Vinegar: Rice vinegar
- Instead of Lobo Fermented Sausage Seasoning: Homemade sausage spice blend
- Instead of Lobo Small Seasoning Packet: Cornstarch slurry (1 tsp)
- Instead of Fresh Chili (sliced): Bird’s eye chili
- Instead of Vietnamese Coriander (Rau Răm): Thai basil, Mint leaves
- Instead of Small Mason‑style Jars with Tight Lids: Glass spice jars with screw caps
Equipment Needed
- KitchenAid Meat Grinder with Knife Blade
- Stand Mixer (or hand mixer)
- Mixing Bowl
- Zip‑Lock Plastic Bag
- Freezer
- Large Bowl for Soaking Bì
- Pot
- Fine Mesh Strainer
- Ice Water Bowl
- Paper Towels
- Chef’s Knife and Cutting Board
- Small Spoon or Funnel
- Digital Kitchen Scale
- Timer
Critical Steps — Do Not Skip
- Grind the meat twice for a fine texture.
- Keep all ingredients, especially meat and bì, completely dry.
- Maintain the meat mixture at a cold temperature throughout mixing.
- Do not over‑blanch the bì; it must stay firm.
- Add the small seasoning packet only at the end to avoid premature hardening.
- Pack the jars tightly and seal well to ensure proper fermentation.
Chef Tips from the Video
- Use a chilled metal bowl for mixing; it helps keep the meat cold.
- If you cannot find dry pork skin, substitute with fresh pork skin boiled, cooled, and dried.
- A quick snap of the meat mixture (press with finger) should feel springy; this indicates proper emulsification.
- For a milder flavor, reduce the amount of garlic and pepper by half.
Troubleshooting
Bì becomes soggy and the nem loses crunch.
Make sure the bì is thoroughly dried after blanching; pat with paper towels and air‑dry for at least 30 minutes before mixing.
Fermented nem smells off or turns slimy.
Check that the meat never left the fridge for more than 2 hours before freezing. If the temperature was above 30 °C for too long, discard the batch.
The mixture becomes too hard after adding the small seasoning packet.
Add the small packet only after the meat has been fully mixed and is still cold; if it hardens, gently knead the mixture for an extra minute.
Jars leak during fermentation.
Ensure lids are screwed on tightly and the jar rims are clean and dry before sealing.
Storage
Refrigerator: Up to 1 week in sealed jars.
Freezer: Can freeze for up to 2 months; thaw in refrigerator before eating.
Room temperature: Allow 24‑36 hours at ≤30 °C for fermentation; do not exceed 36 hours.
Make-Ahead Tips
- Grind and freeze the meat a day ahead; it will stay cold for mixing.
- Soak and blanch the bì earlier, then store it dry in the fridge.
- Prepare the seasoning mix in a small bowl for quick addition.
Frequently Asked Questions
What is the cultural significance and history of fermented beef nem in Vietnamese cuisine?
Fermented nem, known as "nem chua," is a traditional Vietnamese snack that dates back to rural households where families preserved meat with salt, sugar, and natural fermentation. It is often enjoyed during festivals, family gatherings, and as a street‑food accompaniment, representing the ingenuity of Vietnamese preservation methods.
What are the traditional regional variations of nem chua in Vietnamese cuisine?
In the north, nem chua is usually made with pork and wrapped in banana leaves, while in the south, beef or pork is mixed with bì (dry pork skin) and often served in small jars. Central Vietnam adds lemongrass and chili for extra heat. The recipe from An Cooking follows the southern jar‑style tradition.
How is nem chua traditionally served in Vietnam?
Traditionally, nem chua is served at room temperature on a platter with fresh herbs such as rau răm, sliced garlic, and bird’s eye chili. It is often accompanied by rice crackers or fresh lettuce leaves for wrapping.
During which occasions is nem chua commonly prepared in Vietnamese culture?
Nem chua is popular during Tet (Lunar New Year), family reunions, and local festivals. It is also a favorite snack for casual gatherings and street‑food markets throughout Vietnam.
What makes the jar‑style nem chua special compared to other Vietnamese fermented sausages?
The jar‑style method eliminates the need for traditional banana‑leaf wrapping and allows precise portion control. It also creates a sealed environment that speeds up fermentation while keeping the nem clean and hygienic, as demonstrated by An Cooking.
What are the authentic traditional ingredients for nem chua and acceptable substitutes?
Authentic ingredients include lean pork or beef, dry pork skin (bì), sugar, garlic, black pepper, fish sauce, and a natural fermenting agent like powdered seasoning. Substitutes can be fresh pork skin (use 400 g per 1 kg meat) or a homemade spice blend if Lobo seasoning is unavailable.
What are the most common mistakes to avoid when making fermented beef nem at home?
Common errors include letting the meat sit at room temperature before freezing, using wet bì, over‑blanching the bì, adding fresh chili to the meat mixture, and not keeping the mixture cold during mixing. Each of these can cause texture loss or off‑flavors.
Why does this nem chua recipe use a 4‑hour freeze before mixing instead of grinding the meat fresh?
Freezing the meat makes it firm like ice cream, which helps achieve a fine, uniform grind and prevents the fat from smearing. It also keeps the meat cold during the mixing stage, crucial for preventing bacterial growth and ensuring a smooth, elastic texture.
Can I make the fermented beef nem ahead of time and how should I store it?
Yes. After the 24‑36 hour fermentation, transfer the jars to the refrigerator. The nem will keep for up to one week chilled, or you can freeze the sealed jars for up to two months for longer storage.
What texture and appearance should I look for when the fermented beef nem is ready?
The nem should be firm yet slightly springy to the touch, with a glossy surface. The interior will be a pale pink‑white color, and a mild sour aroma should be present without any off‑smells.
What does the YouTube channel An Cooking specialize in?
The YouTube channel An Cooking focuses on Vietnamese home‑cooking tutorials, emphasizing clean, safe, and easy‑to‑follow recipes that showcase traditional flavors with modern convenience.
How does the YouTube channel An Cooking's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
An Cooking prioritizes food safety by stressing proper meat handling, uses readily available kitchen tools like a KitchenAid grinder, and presents recipes in short, practical videos that cater to busy home cooks, whereas many other channels focus on elaborate or restaurant‑style presentations.
Last updated: August 25, 2026
