Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Nem Chua (Cured Fermented Beef)
A traditional Vietnamese cured fermented beef snack, made with ground beef, pork skin, garlic, Thai chilies and Vietnamese coriander. The mixture is pressed, wrapped and left to ferment for 24 hours, resulting in a tangy, slightly spicy delicacy perfect as a snack or accompaniment to beer.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Mince the beef as finely as possible.
- • Press the mixture tightly before fermentation.
- • Maintain a consistent room temperature (20‑25°C) during the 24‑hour fermentation.
Safety Warnings
- • Handle raw beef with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Fermentation should not exceed 24 hours at room temperature; longer periods can cause spoilage.
- • Use gloves when slicing hot chilies to prevent skin irritation.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Perles de coco maison
Des perles de coco moelleuses, à la fois fondantes à l'intérieur grâce à une pâte de soja sucrée et enrobées d'une fine coque de farine de riz gluant, le tout roulé dans de la noix de coco râpée. Une gourmandise asiatique simple à réaliser, idéale pour le dessert ou le goûter.
Homemade Nem Chua (Fermented Pork Roll)
A step‑by‑step guide to making traditional Vietnamese nem chua at home using lean pork, sugar, garlic, chili and fresh herbs. The recipe includes detailed preparation, fermentation, and serving instructions for a tangy, slightly spicy snack perfect for gatherings.
Instant Vietnamese Spring Rolls (Nem Ăn Liền)
A tasty Vietnamese snack of marinated beef and pork skin wrapped in rice paper, flavored with garlic, chili, and toasted rice flour (thính). The rolls are pressed, chilled, and served with fresh herbs for a bright, tangy bite perfect for parties or a quick appetizer.
Beef Namju (Vietnamese Fermented Beef)
A homemade version of the traditional Vietnamese fermented pork (nam ju) using ground beef and pork skin. The mixture is seasoned with Lobo Namju seasoning, garlic, Thai chilies, and a touch of sugar, then packed tightly, weighted, and left to ferment at room temperature for 5‑8 days. Served sliced with fresh garlic, Vietnamese coriander and bird's‑eye chili wrapped in cling film.
Vietnamese Braised Pork Ribs (Sườn Non Kho) – Tender, Flavorful, No Grill Needed
This recipe shows you how to make restaurant-style tender, juicy pork ribs with a rich, savory sauce, all without grilling. The ribs are marinated with aromatic onion, garlic, and a blend of Asian sauces, then pressure-cooked and finished in a pan for a glossy, deeply flavored glaze. Perfect with rice, noodles, or bread.
Vietnamese Nem Chua (Quick-Cured Pork Ham Version)
A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin (bì), marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.