Vietnamese Bbq Pork Meatballs Nem Nuong Food
NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)
The Vietnamese names confuse me, but not the taste. It's all good! Recipe inspired by The Ravenous Couple blogspot.
Provided by gailanng
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
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).
Nutrition Facts : Calories 1086, Fat 49.7, SaturatedFat 18.2, Cholesterol 163.6, Sodium 2785.5, Carbohydrate 104.1, Fiber 3.7, Sugar 26.6, Protein 53
NEM NUONG -- VIETNAMESE PORK PATTIES
These come from a book of Vietnamese cooking, lent to me by a friend. I have not tried them yet. Nuoc cham is a dipping sauce and I have not posted one to go with this recipe as there are plenty already on Zaar.
Provided by Sackville
Categories Pork
Time 55m
Yield 12 patties
Number Of Ingredients 13
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.
Nutrition Facts : Calories 74.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 130.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 3.6
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