NEM CHUA – VIETNAMESE FERMENTED PORK/BEEF
Serves 1
Directions
- 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.
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