Best 4 Nem Nuong Vietnamese Pork Patties Recipes

NEM NướNG (VIETNAMESE GRILLED PORK SKEWERS)

Steps:

• Blitz the garlic and shallots until fine.
• Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
• Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.
• Finely chop the pork fat.
• Combine 1 tsp sugar with the water and bring to a boil.
• Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
• Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
• In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
• Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
• Combine the mixed paste with the pork fat.
• Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
• Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
• If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
• Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
• Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Steps:

• Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
• Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
• Place on a plate and cover with plastic food wrap and chill for 15 minutes.
• Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
• Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
• Serve pork patties with dipping sauce and lime wedges.

NEM NUONG -- VIETNAMESE PORK PATTIES

Steps:

• To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
• drain and dry and then throw into a hot pan.
• Stir over a low heat for about 15 minutes or until golden in colour.
• Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
• Mix the pork and pork fat with the shallot, garlic and fish sauce.
• Season with salt and pepper and bind with 1 tbsp rice powder.
• Leave to rest in the fridge for 1/2 hour.
• Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
• Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
• Turn as needed to brown on all sides.
• Serve on a bed of lettuce, cucumber, spring onions and herbs.
• Dip in nuoc cham.

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.