1Take about 3/4 of a 7 oz bag of cooked pork skin (bi tuoi) and soak it in water for 10 minutes.
2Rinse and drain the pork skin under cold water, then squeeze out any excess liquid.
3Cut the pork skin strips into small pieces.
4In a mixing bowl, combine 1 lb of ground beef or ground pork, 4 minced garlic cloves, 4 minced Thai chilies, 1 bag of Nam Ju seasoning (Lobo Brand, including the white powder and silver bag inside), and 1/4 cup of sugar.
5Mix the ingredients thoroughly until well combined, ensuring no brown spots appear.
6Place the meat mixture into a Ziploc bag and roll it out evenly, filling all corners and removing as much air as possible.
7Secure the Ziploc bag with tape to ensure it holds its shape.
8Place the Ziploc bag flat on the counter and put the heaviest book you own on top, making sure it covers the width of the bag.
9Leave the Nam Ju to ferment on the counter for at least 5 to 8 days.
10After fermentation, remove the Nam Ju from the Ziploc bag and cut it into equal pieces.
11Lay down a piece of cling wrap, then place a slice of garlic, a slice of Thai chili (or jalapeños, serranos, mango habanero), a piece of Vietnamese coriander (rau răm), and a piece of Nam Ju.
12Wrap the cling wrap tightly around the assembled ingredients and cut off any excess.
13Repeat the assembly process for the remaining Nam Ju pieces.
Ingredients
0.75 bag cooked pork skin (bi tuoi)
1 lb ground beef or ground pork
1 bag Nam Ju seasoning
4 cloves garlic, minced
4 Thai chilies, minced
0.25 cup sugar
garlic, thinly sliced
Thai chili, thinly sliced
Vietnamese coriander (rau răm)
Equipment
mixing bowlZiploc bagtapeheavy bookcling wrap
Tips
Mix the ingredients really well to avoid brown spots on your Nam Ju.
Use a heavy object, like a book, to keep the Nam Ju flat while fermenting.
Ferment the Nam Ju for at least 7 days on the counter.
NEM CHUA – VIETNAMESE FERMENTED PORK/BEEF | Clip Recipe