Nem Nướng

Name: Nem Nướng
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 6 people
Ingredients: 1 lb pork chuck; 1 lb pork belly; 6 cloves garlic; 7 shallots; 1 tablespoon black pepper; 1 teaspoon salt; 1 teaspoon active dry yeast; 3 tablespoons glutinous rice; 4 tablespoons nuoc mam; 4 tablespoons caster sugar; peanut oil; 3 cloves garlic; 2 scallions; 1 cup roasted peanuts; 1 cup chicken broth; 3 tablespoons nuoc mam; 1 cup hoisin sauce; Hot pepper paste; 6 large rice paper wrappers; A few crispy leaves lettuce; 1 small bunch cilantro; 1 cucumber; 1 cup soybean sprouts; 3 scallions; 2 grated carrots; 16 oz. rice vermicelli; Mortar and pestle

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr mins
Rest Time
1 hr
Total Time
2 hrs 15 mins
Servings
6 people
Course
Main Course
Cuisine
Asian, Vietnamese

Nem Nướng

Erin Shaw

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Nem nướng is a popular Vietnamese dish that consists of grilled pork meatballs or sausages that are served with rice noodles and in rice paper wrappers.

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Ingredients

Servings

For the pork meatballs

1 lb pork chuck , roughly chopped
1 lb pork belly , coarsely chopped
6 cloves garlic
7 shallots , thinly sliced
1 tablespoon black pepper , freshly ground
1 teaspoon salt
1 teaspoon active dry yeast
3 tablespoons glutinous rice , toasted and crushed
4 tablespoons nuoc mam (fish sauce)
4 tablespoons caster sugar
peanut oil

For the sauce

3 cloves garlic , chopped
2 scallions , chopped
1 cup roasted peanuts (unsalted)
1 cup chicken broth
3 tablespoons nuoc mam (fish sauce)
1 cup hoisin sauce (Chinese barbecue sauce)
Hot pepper paste (according to taste)

For the garnishing and assembly of the dish

6 large rice paper wrappers (about 12-inch/30cm diameter)
A few crispy leaves lettuce
1 small bunch cilantro , chopped
1 cucumber , thinly sliced
1 cup soybean sprouts
3 scallions , sliced
2 grated carrots , slightly salted and pickled in vinegar
16 oz. rice vermicelli , cooked

Equipment

Mortar and pestle

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Instructions

Pork meatballs

Peel the garlic, chop it coarsely, then transfer it to a mortar.
Pound until obtaining a paste.
Add all the meat and, using the pestle, pound several times by mixing it with the garlic.
Using the pestle, pound hard for 10 minutes.
Season the meat with salt and pepper, incorporate the yeast, the roasted rice powder, the nuoc mam sauce and the sugar.
Mix well and let stand for 1 hour.
In a wok, heat enough peanut oil to cover the shallots and fry over medium heat.
As soon as the shallots start to brown, drain them in a colander so that they remain crisp. Set aside.
Let the shallot frying oil cool, rub your hands with it, and make meatballs by rubbing your hands regularly with the shallot frying oil.
Firmly place the nem nuong dumplings on the skewers. The meatballs should not rest on a flat surface when cooking but on a rack, as they should not bathe in the cooking juices.

Sauce

In a mortar, add the roasted peanuts and crush them finely, without turning the peanuts into peanut butter.
Heat 2 tablespoons of peanut oil in a Dutch oven and over low heat, add the onions. As soon as they start to brown, add the garlic.
As soon as the garlic starts to brown, add the crushed peanuts. Stir constantly for one minute.
Then add the chicken broth, obtained either with a cubed broth or with the reduced broth of a chicken or its carcass.
Then add the hoisin sauce and the nuoc mam sauce.
Remove from heat, and mix in a blender in order to obtain a homogeneous sauce by also adding the onions, garlic and peanuts. Set aside.

Cooking of the skewers

1st option: Barbecue

Prepare a wood fire or light the electric or gas barbecue at a temperature between 300 F and 350 F (150˚C-180˚C).
Brush the grill with peanut oil.
Place the meatball skewers on the grill. The cooking of the meatballs should be slow.
Once the meatballs are cooked, browned on the outside, and soft inside (about 15 minutes), let them rest for 5 minutes under foil and near the heat source.

2nd option: Oven

Preheat a convection oven to broil at 300 F (150˚C).
Arrange the skewers in the center, making sure that they do not cook in their cooking juices. Use skewers or a baking rack with a broiler pan underneath.
Bake for about 15 minutes on one side then turn and cook another 15 minutes.
Increase the oven temperature to 400 F (200˚C) during the last 5 minutes of cooking, to accentuate the formation of a crispy surface.

Assembly of the serving dish

Wet the rice paper wrappers with lukewarm water, and arrange them on a large damp cloth without overlapping them. Set aside.
On the side of a large serving dish, arrange slices of cucumbers and scallions, cilantro, and pickled carrots.
Arrange the well drained rice vermicelli in the center of the dish and place the meatballs on top.
In a bowl, add the crispy fried shallots that will be incorporated into the fresh rolls.
Serve the sauce in small individual bowls. Chili paste and roasted peanuts can be added, to taste.
Finally, everyone must then roll their own nem nuong in their dish by following this procedure:- Place the rice paper wrapper on a dish.- Place a piece of salad on it.- Add scallions.- Add the cucumber and cilantro.- Add the fried shallots.- Add the bean sprouts.- Cut the meatballs in half and spread them over the length of the rice paper wrapper.- Lift one side of the rice paper wrapper and roll everything. Close the sides to seal the roll.- Dip in the sauce to taste.