This time, we’re making one of our Vietnamese traditional snack/appetizer, Cured Fermented Beef (Nem Chua Bò). Traditionally, it’s made from pork. However, it’s probably safer to make it with beef. The fermentation process takes about 24 hours. Initially, the beef will turn its color from red to brownish during the process which is normal. It will eventually turn red again at the end.
It’s also important that we have the Vietnamese coriander which is usually available at most Asian market.
Cook sliced pork skin with 1/4 tsp. salt for 2 minutes. Dump out and rinse with cold water. Toss well to remove any excess water and cut it shorter.
In a big bowl, combine all the " Ingredients" above, except garlic, Thai chili and Vietnamese coriander leaves. Mix very well until combined. The meat will turn from red to brownish then eventually turn red within 24 hours.
Transfer the mixture in a baking pan, lined with plastic wrap. Spread it out evenly. Wrap it up with plastic wrap. Once again, use your hand to even it out in the plastic wrap.
Place a baking pan or other object on top and put heavy things on top of the pan or an object. Let it sit out for 24 hours for it to ferment.
Meanwhile, thinly slice garlic and Thai chili. Set aside.
After 24 hours, remove the plastic wrap and cut the Nem Chua into bite sized peaces.
Nem Chua is wrapped with garlic and Thai chili slices and Vietnamese coriander leaf. It can be stored for a week in the fridge and for months in the freezer.
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