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@voquoc_chef: Nhiều học viên từ nước ngoài với mong muốn có riêng cho mình một xe bánh mì để kinh doanh đã tìm đến Quốc để tham gia lớp Bánh Mì Full Topping. Tại đây, các bạn học viên sẽ được học đầy đủ các loại topping cho bánh mì + các công thức xốt độc quyền, cách phối hợp linh hoạt để tạo ra menu phong phú. Nếu bạn cũng đang có ý định khởi nghiệp từ những bước đầu, liên hệ Quốc ngay nhé! #hocvienamthucPhapViet #naulangon #monngonvietnam #VoQuocChef #voquocchef #banhmikinhdoanh

Chef Vo Quoc
Chef Vo Quoc
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Region: VN
Saturday 28 February 2026 04:00:00 GMT
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No Watermark .mp4 (8.85MB) No Watermark(HD) .mp4 (7.21MB) Watermark .mp4 (10.03MB) Music .mp3

Comments

ptlan67
AnAn :
cho e hỏi ở Đà Nẵng có mở lớp không ạ
2026-05-24 11:08:16
0
buibui8028
BB&beautiful :
Học làm bánh mì khoa bao nhiêu ạ
2026-03-13 06:42:52
0
vietnguyen73f1
Vincent Nguyen🇻🇳🇨🇦 :
Chờ đợi món bánh mỳ này nhé
2026-02-28 04:05:18
0
linh.linh251194
Linh Linh :
Khóa học bánh mì học phí bao nhiêu vậy ạ
2026-04-01 00:25:24
0
jacobphotography88
Jacob Photography :
E xin học phí
2026-05-29 10:50:51
0
27_2khong4
22 :
Báo em học phí
2026-05-20 14:53:04
0
kieuuoanhh_88
𝓞 :
học phí bao nhiêu vậy ạ
2026-04-05 12:41:33
0
ngocs920
ngocs920 :
e muốn học khóa học thêd nào ạ?
2026-04-01 08:31:35
0
To see more videos from user @voquoc_chef, please go to the Tikwm homepage.

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NEM CHUA – VIETNAMESE FERMENTED PORK/ BEEF Recipe is from my bestie @Tracey Le | JustlikeMoms   1 lb ground beef 1 bag of bi tuoi (cooked sliced pork skin, watch video to see what brand) 1 packet of nem chua seasoning (Lobo Brand) 4 thai chilis, minced 4 cloves of garlic,  minced ¼ cup sugar   GARNISH Thinly slides garlic Thinly sliced thai chili Vietnamese coriander     1.        You need ¾ bag of bi tuoi (cooked pork skin). Soak in water for 10 mins. After 10 mins, rinse and drain… make sure to squeeze out any excess liquid on the last round of rinsing. Cut pork skin to make the strands sorter   2.        In a mixing bowl, combine: 1 lb ground beef, minced garlic, minced thai chili, nem chua seasoning (silver bag included) and ¼ cup of sugar. Mix well. (note: if u don’t mix well, you will have brown spots on your nem chua)   3.        Place meat mixture into a zip loc bag and roll it out evenly. Make sure to fill the corners of your Ziploc back with meat mixture. Roll it out to your desired thickness. Take the unfilled part of your Ziploc bag and wrap it around ur meat mixture. Remove as much as possible   4.        Secure your Ziploc bag with tape to ensure it holds shape. Leave it flat on the counter with a heavy object; like a book, on top. Make sure the object is as wide as your ziplock bag.   5.        Leave it to ferment on the counter for at least 7 days.   6.        After 7 days, remove your nem chua from the ziploc bag and cut it into desired shape and size.   7.        Now assemble each nem chua with: garlic slice, thai chili and Vietnamese coriander. Wrap it tightly with cling wrap (watch my video for clarification)
NEM CHUA – VIETNAMESE FERMENTED PORK/ BEEF Recipe is from my bestie @Tracey Le | JustlikeMoms   1 lb ground beef 1 bag of bi tuoi (cooked sliced pork skin, watch video to see what brand) 1 packet of nem chua seasoning (Lobo Brand) 4 thai chilis, minced 4 cloves of garlic,  minced ¼ cup sugar   GARNISH Thinly slides garlic Thinly sliced thai chili Vietnamese coriander     1.        You need ¾ bag of bi tuoi (cooked pork skin). Soak in water for 10 mins. After 10 mins, rinse and drain… make sure to squeeze out any excess liquid on the last round of rinsing. Cut pork skin to make the strands sorter   2.        In a mixing bowl, combine: 1 lb ground beef, minced garlic, minced thai chili, nem chua seasoning (silver bag included) and ¼ cup of sugar. Mix well. (note: if u don’t mix well, you will have brown spots on your nem chua)   3.        Place meat mixture into a zip loc bag and roll it out evenly. Make sure to fill the corners of your Ziploc back with meat mixture. Roll it out to your desired thickness. Take the unfilled part of your Ziploc bag and wrap it around ur meat mixture. Remove as much as possible   4.        Secure your Ziploc bag with tape to ensure it holds shape. Leave it flat on the counter with a heavy object; like a book, on top. Make sure the object is as wide as your ziplock bag.   5.        Leave it to ferment on the counter for at least 7 days.   6.        After 7 days, remove your nem chua from the ziploc bag and cut it into desired shape and size.   7.        Now assemble each nem chua with: garlic slice, thai chili and Vietnamese coriander. Wrap it tightly with cling wrap (watch my video for clarification)

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