# NEM CHUA – VIETNAMESE FERMENTED PORK/BEEF

This recipe demonstrates how to make Vietnamese fermented pork, also known as Nam Ju or Nem Chua, using beef.

- Cuisine: Vietnamese
- Category: Soup
- Language: en

## 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)

## Instructions

1. Take about 3/4 of a 7 oz bag of cooked pork skin (bi tuoi) and soak it in water for 10 minutes.
2. Rinse and drain the pork skin under cold water, then squeeze out any excess liquid.
3. Cut the pork skin strips into small pieces.
4. In 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.
5. Mix the ingredients thoroughly until well combined, ensuring no brown spots appear.
6. Place the meat mixture into a Ziploc bag and roll it out evenly, filling all corners and removing as much air as possible.
7. Secure the Ziploc bag with tape to ensure it holds its shape.
8. Place 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.
9. Leave the Nam Ju to ferment on the counter for at least 5 to 8 days.
10. After fermentation, remove the Nam Ju from the Ziploc bag and cut it into equal pieces.
11. Lay 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.
12. Wrap the cling wrap tightly around the assembled ingredients and cut off any excess.
13. Repeat the assembly process for the remaining Nam Ju pieces.

## Equipment

- mixing bowl
- Ziploc bag
- tape
- heavy book
- cling 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.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1811048816163370
- Recipe page: https://www.cliprecipe.com/recipe/baece75e-44a4-4157-b880-0eda0331a23c
- Extracted: 2026-02-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt