Fermented pork roll is certainly one of the familiar dishes of every Vietnamese family during the Tet holidays. However, have you ever tried the fermented pork roll made from beef? Today, let’s join TasteVN to learn about and how to make the beef fermented pork roll!
1. Beef fermented pork roll from beef cuts
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Preparation
30 minutes
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Difficulty level
Medium
Ingredients for Beef fermented pork roll from beef cuts For 6 people
Beef tenderloin 1.3 kg Pork skin 200 gr Thai fermented pork roll mix 3 packets Granulated sugar 150 gr Salt 1.5 teaspoons Vietnamese coriander 150 gr Garlic 10 cloves Chili peppers 15 pieces Black pepper 50 gr
How to Prepare Sour Beef Spring Rolls from Chunky Beef
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Prepare the Beef
After buying the beef, wash it thoroughly and use a paper towel to dry it completely. Then, scrape off the outer layer of fat from the meat (if any).
Next, cut the meat into small pieces, place them in a sealed plastic bag, and put it in the freezer for one hour before grinding.
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Grind the Beef
After keeping the beef in the freezer for one hour, take it out and wipe off any condensation on the plastic bag to make the meat drier. Gradually add the meat into the blender and grind until the meat is smooth.
Place the ground meat in the plastic bag, spread it evenly, and put it back in the freezer for one hour.
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Mixing spices
After 1 hour, take the beef out of the refrigerator, put the meat into a bowl. Add 200g of pork skin that has been cut into small pieces and mix well.
After mixing the pork skin with the meat, add 1.5 teaspoons of salt, 150g of white sugar, and mix until even.
Continue to gradually mix the meat mixture with 3 packets of Thai sour rolls until the mixture is smooth. Cut open the seasoning packet from the Thai sour rolls and add it in, mixing slowly.
Chop 2 cloves of garlic and 1 chili pepper, add to the bowl with 50g of peppercorns and mix until the mixture is smooth.
Tip: You can use a mixer to mix the spices more evenly and easily.
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Fermenting the Nem
You can ferment the nem in two ways: rolling it into a long cylindrical shape or pressing it into a mold.
For the cylindrical rolling method, spread a layer of plastic wrap on a tray, place the mixed nem on it, and then roll it up tightly. After that, twist both ends of the nem and roll it several times to make it tighter.
If you want to ferment the nem using the mold method, place the nem in a square tray and spread it evenly. Next, cover it with a layer of plastic wrap and press down firmly with your hands.
To make the nem more compact, you can use a square mold or another heavy object of the same size to press down on top and let it ferment overnight.
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Shaping and Completion
The remaining garlic and chili peppers should be sliced thinly and set aside on a plate.
Spread a layer of plastic wrap underneath. Take the nem that has been fermented overnight out, remove the outer wrap, and place it on the new layer of wrap.
Shape the nem with rice paddy herb and the thinly sliced garlic and chili, then roll it up tightly.
After shaping, keep the nem in a dry, cool place for 3 – 4 days, and it will be ready to enjoy!
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Final Product
Fermented beef after it has matured has a deeper pink color than fermented pork, and the meat is firm, not watery.
When unwrapped, the fermented beef has a very appealing aroma. The taste is tangy, with a spicy flavor from chili; if anyone cannot eat spicy food, they can remove the layer of chili on the outside.
This will surely be a wonderful dish for family gatherings during Tet that everyone should try!
2. Fermented beef from ground beef
.jpg "2 simple ways to make delicious beef fermented spring rolls for Tet 26")
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Preparation
15 minutes
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Processing
30 minutes
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Difficulty Level
Medium
Ingredients for Sour Beef Rolls from Ground Beef Serves 4
Ground beef 900 gr Pork skin 500 gr Thai rolls 2 packs White sugar 80 gr Fish sauce 2 tablespoons Garlic 3 cloves Chili 10 pieces Coloring sauce A little
How to Make Sour Beef Rolls from Ground Beef
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Prepare Pork Skin
Put water in a bowl, then take the pork skin out of the bag and wash it thoroughly with water 2 times to make the skin more fragrant.
In the second wash, add 1.5 tablespoons of white wine and 1.5 tablespoons of salt to the bowl of water to clean the skin.
Boil water in a pot on the stove to blanch the skin. Add 1 teaspoon of salt and 2 teaspoons of white wine to the pot.
When the water boils, add the skin and stir continuously for about 30 seconds, then turn off the heat. After that, take the skin out and put it in a bowl of ice water to make it more crunchy.
After soaking in ice water, take the skin out and let it drain. Once the skin is drained, place it on a paper towel to squeeze out all the water, ensuring the skin is completely dry.
Cut the skin into short pieces about 2 finger joints to make the process of making rolls easier.
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Ground meat
After purchasing, place the ground beef in the refrigerator for 1 hour before processing to prevent it from becoming rare when grinding.
Divide the meat into small portions that fit the grinder. Grind the meat again until it is soft and fine to make the sausage.
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Mix the sausage
Peel the garlic, remove the stems from the chili peppers, and clean them. Mince or use a blender to finely chop 2 cloves of garlic and 4 chili peppers.
Add the meat to the mixer. Then add the pig skin and the minced garlic and chili, mixing at low speed.
When the meat and skin are well combined, add 80g of sugar, 2 tablespoons of fish sauce, and 2-3 drops of coloring, then mix well.
Continue by adding 2 packets of Thai sausage mix and blend until the mixture becomes smooth. Also add 50g of crushed pepper and the seasoning packet included in the Thai sausage mix, then mix until everything is evenly combined.
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Ferment the spring rolls and finish
Slice the remaining garlic and chili for a separate plate to shape the spring rolls.
Wrap a layer of cling film over a square mold, then place the spring rolls inside, spread evenly, and press down tightly with your hands.
Sprinkle alternating garlic and chili on the surface of the spring rolls. Then wrap an additional layer of cling film on top.
You should use a weight that corresponds to the size of the spring roll mold to press the rolls tightly to make them firmer and chewier.
The spring rolls can be eaten after about 3 days of fermentation. You can cut them into small pieces with a knife to enjoy!
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Final Product
The fermented nem has a beautiful bright pink color. It has a very distinctive aroma of nem and garlic. It has a sour, sweet taste, blended with the spicy flavor of chili and pepper.
The nem has a moderate chewiness and crispiness, creating an incredibly wonderful dish, perfect for enjoying with family, especially during the Tet holidays.
Tips for Successful Preparation
- You should prepare the pigskin carefully to avoid a foul smell and must dry it thoroughly to ensure the nem can be preserved longer.
- Whether using minced meat or pieces of meat, you should still keep the meat in the refrigerator to firm it up before grinding to prevent it from being partially cooked, making the nem not fresh and chewy.
How to Choose Fresh and Delicious Beef
- Fresh and delicious beef usually has a bright red color, uniform color, with fat that is light yellow and tendons that are white.
- It is advisable to choose pieces of meat with soft, fine fibers but not too smooth; when pressed, they should feel elastic and not sticky to the hand.
- Do not buy pieces of meat with unusual colors, uneven colors, foul smells, or slimy texture, as these may be old and spoiled meat.
How to Preserve Sour Beef Nem
- You should store sour nem in a cool, dry place to slow down the fermentation process of the meat.
- You can keep unused nem in the refrigerator’s cool compartment for 3 – 5 days and should wrap it in a layer of paper outside so that the banana leaves do not dry out too much!
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So, TasteVN has guided you on 2 ways to make sour beef nem that are very delicious and unique. Wishing you success in making them to enhance your family’s Tet feast with fullness and prosperity.
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