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.
Traditional Vietnamese Fermented Beef Sausage (Nem Chua Bò)
A step‑by‑step guide to making authentic Vietnamese fermented beef sausage (nem chua bò) at home. The recipe uses lean pho‑style beef, dried pork skin, a special nem chua seasoning mix and curing salt to create a firm, tangy, and slightly chewy sausage that can be stored in the refrigerator for up to three weeks.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Freeze the beef thoroughly before grinding
- • Grind the meat while it is still very cold
- • Wash and dry the pork skin completely
- • Ensure diêm curing salt is fully incorporated
- • Press the mixture tightly to eliminate air pockets
- • Maintain proper refrigeration and room‑temperature fermentation times
Safety Warnings
- • Handle raw meat with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Use the specified amount of curing (diêm) salt; too little may allow unsafe bacterial growth.
- • Do not leave the sausage at room temperature longer than the recommended 5 days.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vietnamese Grilled Fresh Noodles with Beef or Chicken
Grilled fresh Chinese noodles, served with a flavorful sauce and sautéed vegetables, accompanied by marinated beef or chicken. A simple Vietnamese-inspired recipe you can make at home.
Quick No‑Fermentation Vietnamese Sweet‑Sour Pork Sausage (Nem Chua)
A fast‑track version of the classic Vietnamese nem chua that skips the long fermentation. Tender pork mixed with rice bran, tangy white and red vinegars, garlic, chili and toasted pepper is quickly cooked, chilled, and sliced for a chewy‑sweet‑sour snack perfect for parties or a tasty snack.
Vietnamese Beef Salad
A fresh and crunchy salad inspired by Vietnam, with marinated rump steak, crisp vegetables, a lemony ginger and spice dressing, the...
Vietnamese Fried Spring Rolls (Nem) – Two Wrapping Techniques
Crispy Vietnamese fried spring rolls (nem) made with pork, taro, shrimp and fresh vegetables. The recipe compares the classic water‑soaked rice paper method with a modern coconut‑milk softening technique, includes a double‑fry for extra crunch, and provides a tangy dipping sauce and pickled garnish for a complete meal.
Fermented Pork Salami (Nham)
A traditional Vietnamese‑style fermented pork salami made with pork skin, ground pork, chilies, garlic, fish sauce and a curing powder. The mixture is sealed in a zip‑lock bag and cured at room temperature for two days, then sliced into bite‑size squares and wrapped for a tangy, salty snack.
Lemongrass Chicken Skewers
Chicken skewers marinated in a lemongrass, garlic, fish sauce, soy sauce, honey and pepper sauce, grilled in a pan or on the barbecue. A simple, tender and very fragrant recipe, ideal for a summer meal accompanied by white or sticky rice and a sweet‑chili sauce.