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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.
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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.
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