Hi everyone today I'm gonna make Nem Chua
or Cured Fermented Beef. So let's begin
to boil some water in a saucepan and
add some salt. Then place in sliced
pork skin and cook for two minutes.
Dump it into a colander and rinse with
cold water and toss well to remove any
excess water.Then cut it shorter and set
aside. Slice garlic and Thai chilies
thinly. And we can have it with
Vietnamese coriander. It is really
important to mince the beef as well as
possible. Traditionally, it is made with
ground pork, but it is safer to eat
with beef. Mix the beef with the whole
package of nam powder seasoning mix
Then we add some sugar, some salt, and
crushed black pepper. At this time, you
can add minced chili and minced garlic
into the mixture and it is depending on
you. For me, I'd like to add it later
and finally we place in sliced pork skin
and continue to mix until just combined. You can use your hands to mix it if you
like
Transfer the mixture into a baking pan,
lined with plastic wrap.
Press it down tightly. Then wrap it up
with plastic wrap. And once again we
press it down with our hands to even it
out in the plastic wrap. Place a baking
pan or any other objects on top; and put
a heavy thing on top of the pan just
like so. Or you can make it like a roll.
Arrange garlic, Thai chili slices and
Vietnamese coriander in a plastic wrap. Then
place in the beef mixture. Roll it up
tightly and pinch two ends of the roll to
tighten it. And finally let them sit out
for 24 hours for them to ferment.
After that, it is ready to serve a lone
or with beer. Any left over you can wrap
it up with garlic and Thai chili slices
and Vietnamese coriander. And it can be
stored for a week in the fridge and hope
you give this recipe a try for more
information in details please visit my
website and thanks for watching, bye.
