Vietnamese pressed beef tartare (Nem chua) from Kim Phat

Vietnamese pressed beef tartare (Nem chua)


  • A 70g sachet of Nem Powder Seasoning from the company Lobo
  • 1 pound of lean ground beef 2 times
  • 200g pork rind (sold in a bag in the frozen section) to thaw and blanch for 5 minutes and cut into small pieces with scissors
  • 3 cases of sugar
  • 1 CAT of salt
  • 1 tbsp of black peppercorn
  • 4 garlic cloves, thinly sliced
  • 2 chopped chili peppers (to taste)
  • Vietnamese coriander leaves (optional)


1- In a glass bowl, put all the ingredients together (except the Vietnamese coriander leaves) and mix well (including the sachet of salt in the envelope of New Powder.
2- In a 3L Pyrex-type rectangular glass dish or a square mold, spread a large plastic sheet (Saran Wrap type) to cover the dish twice.
3- Spread all the mixture on the plastic sheet in the dish to make about a thickness of 2-3cm.
4- Press the meat well into the dish and cover the meat with the plastic sheet.
5- Put a dish or a weight on top of everything.
6- Leave to ferment in the oven with the door closed for a maximum of 24 hours.
7- After the required period, cut into square pieces and wrap with a Vietnamese coriander leaf and put in the refrigerator.
8- Enjoy in a roll, with sprinkles or as an aperitif.