Buzz
Beef nem chua is a popular dish, but concerns about hygiene often arise. Here is a safe recipe for making beef nem chua.
Traditional Vietnamese nem is naturally fermented, but it requires experience and good fermentation conditions to avoid being too sticky. Here is a quick and safe recipe for making beef nem chua that will surprise you!
How to Make Beef Nem Chua
Ingredients for Making Beef Nem Chua 1.
Pork skin
- Pork skin: 300g;
- Strong white liquor: 35-45ml (2-3 tablespoons);
2. Nem Meat Mixture
- Fresh beef, lean with little fat and sinew: 35-45ml.
- Fresh garlic: 15g;
- Chilies: 3-4 (you can use more depending on your spice tolerance);
- Sugar: 35- 45g (1-1.5 tablespoons);
- Roasted rice powder: 15g;
- Crushed black pepper: ½ teaspoon;
- Thai-style nem seasoning packet (70g).
3. Additional Spices for the Nem
- Fresh garlic: 15g;
- Fresh chilies: ;
- Fig leaves;
- Food-grade plastic wrap (banana leaves can be used).
Ingredients for Making Beef Nem Chua
Steps to Make Beef Nem Chua
Step 1: Wash the pork skin thoroughly, boil until cooked with a little salt, then finely shred (if you're short on time, you can buy pre-shredded pork skin at shops that sell nem ingredients in markets). Put the shredded pork skin in a bowl, add a little liquor, mix well with chopsticks, then quickly rinse with hot water to remove any odor. Drain the pork skin and cut into short pieces about 2-3cm long.
Step 2: Clean the beef thoroughly with boiling water mixed with a little salt. Then, cut it into small pieces and place it in the freezer for about 3-4 hours until it is cold and firm. Remove the beef from the freezer and grind it finely. Peel the garlic, chop half of it finely, and slice the other half. Finely chop the chilies.
Step 3: For this beef nem chua recipe, combine all the ingredients: pork skin, sugar, ground beef, fish sauce, roasted rice powder, crushed black pepper, finely chopped garlic, chopped chilies, and 1 packet of nem seasoning in a large bowl. Mix all the ingredients thoroughly to blend them together. After mixing, the mixture will appear dark, but it will turn a beautiful pink color when fermented.
Preparing the Beef Nem Chua Wraps
Notes for Making Beef Nem Chua
Step 3: In the nem seasoning packet, there is a small packet. After mixing the ingredients for about 2-3 minutes, continue to mix by hand for another minute. Keep the meat grinding, mixing, and nem seasoning packet in a cold state. The nem will be crispy and stick together.
Step 4: For this beef nem chua recipe, use food-grade plastic wrap to wrap the nem in square or round shapes as desired. While wrapping, press firmly with your hands to make the nem compact and the meat stick together. After shaping the nem as desired, decorate with ổi leaves, garlic, and chili on top, then wrap the nem with plastic wrap. Store the nem in the refrigerator's cool compartment for about 24 hours before serving, but for the best flavor, let it sit for about 48 hours.
Finished Product of Beef Nem Chua
Making beef nem chua is very simple, isn't it? It's delicious to eat this dish in the summer, and making it yourself ensures hygiene. Let's roll up our sleeves and get started!
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