Nem Food

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)

Steps:

• Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
• Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
• Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
• Grill or pan fry about 4-5 minutes per side.
• Serve with Nuoc Cham and vermicelli (bean thread), if desired.
• To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
• To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
• Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).

NEM

Steps:

• 1. Mix the meat with green onions, carrots, garlic, coriander, and soy sauce in medium mixing bowl. Mix thoroughly to combine. 2. Add noodles to the stuffing. Mix well. 3. Soak each sheet of rice in warm water for about 15 seconds to soften. This must be done, one at a time. Do not soak all the papers at once. Remove rice paper from water and spread on a damp cloth that you have placed flat on your work surface. (Rice paper should be pliable, not hard.) 4. Put 1-2 tablespoons of filling on each rice paper sheet and roll away from yourself. Once you arrive at the middle, fold each side (right and left) of the nem towards the center (as for a spring roll) and finish the roll. Take care to compress the filling in the nem as you go, so as not to leave trapped air which could explode when cooked. 5. After all nem are rolled, fry in hot oil (200-250 degrees fahrenheit), a first time for 3-5 minutes to fully harden them and make them crisp. Ensure that you leave plenty of space around the nem while they are frying. I can fry about 4-5 at a time in my wok. Your pan may hold more, but ensure they are not crowded. 6. Then, fry the nem a second time until they are golden and cooked through (5-10 minutes). 7. Serve with nuoc cham and/or sweet chili dipping sauce.