Bún Nem Nướng - Vietnamese Grilled Pork Meatballs & Rice Noodles
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4
-
Calories
6232 kcal
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Course
Main Course
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Cuisine
Vietnamese
Bún Nem Nướng - Vietnamese Grilled Pork Meatballs & Rice Noodles
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Savory, flavor-packed grilled pork meatballs over noodles, with a medley of aromatic herbs all married together with a balanced Vietnamese fish sauce. And it's easy to make!
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Ingredients
- 1 pound pork 20% fat
- 1 pack dried rice noodles small or medium thickness
Seasoning
- 2 tablespoons sugar
- 2 teaspoons Potato Starch
- 1/4 /4 teaspoon salt
- 1.5 .5 tsp single-acting Alsa baking powder about 1/2 the bag
- 1 tablespoon + 1 tsp water
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 2 teaspoons chopped garlic finely chopped (or 1 teaspoon garlic powder)
Vegetables
- green or red leaf lettuce shredded
- mint – rau thơm
- Vietnamese perilla – tiá tô
- Vietnamese balm – kinh giới
- cucumbers sliced
Garnish
- pickled carrots and daikon radish đồ chua
- wilted scallion in oil mở hành
- crushed peanuts
- 4-6 egg rolls (chả giò)
Dipping Sauce
- fish sauce-based dipping sauce (nước chấm)
Instructions
- Combine all seasoning ingredients in a bowl and mix. It will bubble from the baking powder.
- After everything is dissolved, add the pork and mix well.
- Cover with plastic wrap and refrigerate over night, or freeze for about 1 hour or until slightly firm. The purpose is to thicken it up.
- If you chose to freeze your meat, start washing your veggies, prepare the garnishes, and cook the dried rice noodles according to package instructions. If you fridged it overnight instead, begin this prep 1 hour before you pull the meat from the fridge.
- Although the butcher ground the pork four times already, blend your chilled meat mixture one final time in a food processor after marinating so it becomes stickier and easier to form shapes with.
- Form into desired shapes--usually balls about 1.25" in diameter or larger logs for speed, or to add to rolls.
- Steam for about 10 minutes so the shape holds before the final cooking stage. It should not be cooked all the way through at this stage. The final temp would be 145° F, so pull it well before this after it seems like it's holding its shape. Use a thermometer to check.
- Deep fry or grill to brown the meat r and finish cooking.
Equipments used:
Nutrition Information
Show Details
Serving
0g
Calories
623.2kcal
(31%)
Carbohydrates
56.5g
(19%)
Protein
24.1g
(48%)
Fat
32.8g
(50%)
Saturated Fat
10g
(50%)
Cholesterol
81.6mg
(27%)
Sodium
827.2mg
(34%)
Potassium
439.8mg
(13%)
Fiber
1.9g
(8%)
Sugar
6.2g
(12%)
Vitamin C
1.3mg
(1%)
Calcium
127.5mg
(13%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 6232 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 623.2kcal | 31% |
| Carbohydrates | 56.5g | 19% |
| Protein | 24.1g | 48% |
| Fat | 32.8g | 50% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81.6mg | 27% |
| Sodium | 827.2mg | 34% |
| Potassium | 439.8mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 6.2g | 12% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 127.5mg | 13% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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