I can finally making by myself. A few months ago when I went back to Thailand I just ate that everyday I love it. I can’t find the seasoning so I just use garlic and salt so hopefully it taste good. Thank you so much for this video!
Sorry for the late reply... I'm sorry yours didn't turn out! 😔 Not sure why yours didn't firm up! That's never happened to mine... Did you add enough of the nam powder? It calls for 1 lb. of meat to 1 packet of the powder... Also if you rolled it up, did you make sure to roll it tightly... and pack it down if you used a container??
@@KrazyKATRecipes yes I used 1 pack per pound. I roll up tight I also put in containers. I made sure my pork skin dry before adding it in my beef I do see liquid also. Pretty hot so I left it in room temperature for 2 days before putting it in the fridge.
I tried this recipe out, but my meat breaks apart after fermentation. Tastes good, but meat breaks when slicing am I doing something wrong.( I did grind my own meat)
@@vangwizard thanks for watching my video and trying the recipe. Sorry that yours didn't quite turn out... I don't know why your batch didn't firm up... Mine always firms up after it's fermented. Did you use 1 packet of the Nam powder per lb . of ground meat? If not that could be the reason.
@KrazyKATRecipes I followed the instructions on the packet. The only things I can think of was that I grounded the meat twice. Also, I forgot to soak half of the pork skin when I added it. I'll try again. Thank you for the response.
@@huethao749 thanks for watching my video! Yes, you can pickled fish with this same recipe! However, I have never made it with ground fish... Only fillet or whole fish.
I can finally making by myself. A few months ago when I went back to Thailand I just ate that everyday I love it. I can’t find the seasoning so I just use garlic and salt so hopefully it taste good. Thank you so much for this video!
Thanks for watching! If you can't find the nam seasoning at your local Asian grocery store, try Amazon or Ebay (it's more expensive though).
@@KrazyKATRecipes I will try to find it on Amazon. Thank you so much
I’ve been wanting to make this. This is my favorite Thai dish🥰
It's very simple to make , hope you will give it a try! 🙂
@@KrazyKATRecipes thank you, hoping it turns out well. Lol 👍🏽
Can you tell me why my meat won’t stick when I cut it? Sticky when I wrap it but after 2 days when ready to eat when I cut it falls apart.
Sorry for the late reply... I'm sorry yours didn't turn out! 😔 Not sure why yours didn't firm up! That's never happened to mine... Did you add enough of the nam powder? It calls for 1 lb. of meat to 1 packet of the powder... Also if you rolled it up, did you make sure to roll it tightly... and pack it down if you used a container??
@@KrazyKATRecipes yes I used 1 pack per pound. I roll up tight I also put in containers. I made sure my pork skin dry before adding it in my beef I do see liquid also. Pretty hot so I left it in room temperature for 2 days before putting it in the fridge.
😔 again, I'm sorry to hear it didn't firm up... how's the taste though? Still edible?
@@KrazyKATRecipes taste ok. Just doesn’t stick together
@@KrazyKATRecipes process of making it was sticky just afterwards look’s formed when cut it falls apart
Henny & nam!!! Yummy!! Thank you
Thanks for watching! ❤
Did you remember how many pounds of beef for that 4 packages of the season?
Thanks for watching my video! It was 4 lbs. of beef. (1 packet per lb. of meat)
I tried this recipe out, but my meat breaks apart after fermentation. Tastes good, but meat breaks when slicing am I doing something wrong.( I did grind my own meat)
@@vangwizard thanks for watching my video and trying the recipe. Sorry that yours didn't quite turn out... I don't know why your batch didn't firm up... Mine always firms up after it's fermented. Did you use 1 packet of the Nam powder per lb . of ground meat? If not that could be the reason.
@KrazyKATRecipes I followed the instructions on the packet. The only things I can think of was that I grounded the meat twice. Also, I forgot to soak half of the pork skin when I added it. I'll try again. Thank you for the response.
@@vangwizard hopefully your next attempt will turn out! 🙂
❤❤thank you
@@melhan2454 you're welcome! Thanks for watching! 💕
can you use fish?
@@huethao749 thanks for watching my video! Yes, you can pickled fish with this same recipe! However, I have never made it with ground fish... Only fillet or whole fish.
That looks really good! I bet that would go great on a hot day with a cold beer😎
Yes, this an excellent beer food! 😋😋
My favorite. I love eating beef nam without the sugar and I like mine extra sour
I like mine sour too! Thanks for watching my video! ❤
Do you put sticky rice in it?
Thanks for watching! With the Nam powder seasoning, you won't need to add sticky rice. 🙂
Thank you for the information. I’ll try it out.
Love it keep it coming 👌
Thanks for watching this video!