Bún Nem Nướng - Vietnamese Grilled Pork Meatballs & Rice Noodles
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Additional Time
1 hr
-
Total Time
1 hr 45 mins
-
Servings
4
-
Calories
6232 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Bún Nem Nướng - Vietnamese Grilled Pork Meatballs & Rice Noodles
Description
This Vietnamese dish begins with a pork mixture seasoned with sugar, fish sauce, garlic, and baking powder to create lightness. Potato starch and baking powder help achieve a sticky texture that binds the meat when grilled. After marinating overnight or chilling, the meat is processed again for smoothness and formed into balls or logs.
The meatballs are first steamed to hold their shape, then grilled, which imparts a smoky flavor and slight charring. The dish is served with rice noodles, fresh herbs like mint and perilla, and pickled vegetables for freshness and crunch. Fried scallions and crushed peanuts add texture and nuttiness.
The fish sauce-based dipping sauce (nước chấm) is essential to add tangy, salty depth, balancing the richness of the pork. This dish works well as a main meal that offers a variety of textures and layered flavors from savory meat to fresh herbs and pickles.
Ingredients
- 1 pound pork 20% fat
- 1 pack rice noodles small or medium thickness, dried
Seasoning
- 2 tablespoons sugar
- 2 teaspoons potato starch
- 1/4 /4 teaspoon salt
- 1.5 .5 tsp single-acting baking powder about 1/2 the bag, Alsa brand
- 1 tablespoon water + 1 tsp
- 1 tablespoon fish sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 teaspoons garlic finely chopped (or 1 teaspoon garlic powder, chopped
Vegetables
- green leaf lettuce shredded, or red leaf lettuce
- mint rau thơm
- perilla tiá tô, Vietnamese
- balm kinh giới, Vietnamese
- cucumber sliced
Garnish
- carrot pickled, đồ chua
- daikon radish pickled, đồ chua
- scallion wilted, in oil, mở hành
- peanuts crushed
- 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
