Vietnamese Fermented Sour Meat (Beef) - Nem Chua Bò
Recipe GLPRf3d282df524294
Nem Chua Bò is a traditional Vietnamese fermented beef dish with a distinctive tangy, savory flavor. Ground beef is marinated with fish sauce and sugar, then combined with minced garlic, Thai chilies, toasted peppercorns, and cooked pork skin. The mixture ferments at room temperature for 24 hours, developing its characteristic sour taste and complex umami profile. This low-carb, dairy-free delicacy is served cold or at room temperature, often accompanied by fresh herbs and rice powder.
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Ingredients
2 lbs Ground beef (96% lean or higher)
4 tablespoons Sugar
2 tablespoons Fish sauce
19 cloves Garlic cloves, minced
7 whole Red Thai chilies, minced
1½ tablespoons Black peppercorns, whole and toasted
1½ tablespoons White peppercorns, whole and toasted
2 packets Nam powder seasoning mix
14 oz Cooked sliced pork skin (Bì)
as needed Toasted rice powder (Thính)
for serving Sliced garlic, for garnish
for serving Sliced red Thai chili, for garnish
as needed Vietnamese coriander leaves, for garnish
to taste Salt, for washing pork skin
to taste Vinegar, for washing pork skin
Directions
In a large bowl, combine the ground beef with the sugar and fish sauce. Mix thoroughly until the sugar dissolves and the mixture is evenly coated. Transfer the mixture to a large resealable plastic bag, spreading it out evenly. Place in the freezer for 2 hours to semi-freeze.
While the beef is chilling, rinse the cooked pork skin under cool water and place it in a bowl. Add a pinch of salt and a splash of vinegar, then work the liquid through the pork skin with your hands. Rinse thoroughly with lukewarm water until the salt and vinegar are completely removed. Drain well and allow to air-dry completely.
While waiting, finely mince the garlic cloves and red Thai chilies. In a dry skillet over medium heat, toast the black peppercorns and white peppercorns separately for 1-2 minutes until fragrant, then crush or grind them coarsely and set aside.
Once the pork skin is completely dry, use kitchen scissors to coarsely chop it into small, shredded pieces. In a small bowl, gradually mix in the toasted rice powder, a little at a time, tossing to coat the pork skin evenly. Continue until the pork skin is loose and no longer clumping together.
After 2 hours, remove the semi-frozen beef from the freezer. Using an electric mixer or blender, process the beef to break it down and soften it slightly. Add the minced garlic, minced red Thai chilies, prepared pork skin, and toasted black and white peppercorns. Mix everything together evenly until well combined.
Add both packets of Nam powder seasoning to the beef mixture. Note that each seasoning packet contains salt; use only one of the salt packets included in the Nam powder, since fish sauce has already been added to the meat. Mix thoroughly until the ingredients are evenly distributed and the mixture becomes slightly sticky.
Line a baking tray with plastic wrap. Scoop the prepared fermented meat mixture onto the tray and spread it out evenly into a single layer. Cover the top with another layer of plastic wrap, pressing down gently to remove as much air as possible. Cover the entire tray with plastic wrap or aluminum foil. Let it stand in a dark, undisturbed corner at room temperature (approximately 68–160°F) for 24 hours to ferment.
After 24 hours of fermentation, the nem chua bò is ready to serve. Divide into portions and serve at room temperature or chilled. Garnish with sliced fresh garlic, sliced red Thai chilies, and Vietnamese coriander leaves as desired. The finished product will have a distinctive sour, savory flavor with a tender, slightly chewy texture.
