Nem Nướng

Name: Nem Nướng
Cuisine: Vietnamese
Ingredients: 1 1/2 lb ground pork; 3 med cloves garlic; 1 large shallot; 2 tbsp fish sauce; 3 tbsp granulated sugar; 1 tbsp tapioca starch; 1 tsp baking powder; 1/2 tsp ground black pepper; 1 tbsp annatto oil; 1/2 cup ground pork; 1/4 cup pork liver pate; 2 tbsp annatto oil; 2 med cloves garlic; 1 med shallot; 2 tbsp peanut butter; 2 tbsp hoisin sauce; 2 tbsp fish sauce; 2 tbsp granulated sugar; 2 tbsp glutinous rice flour; 1 1/2 cup chicken broth; 10 large egg roll wrappers; 1/2 cup neutral oil; 1 package rice paper wrappers; 1 package rice vermicelli noodles; 1 head green leaf lettuce; 1 bunch fresh mint; 1 bunch fresh cilantro; 1 bunch garlic chives; 1 med cucumber; 1/2 cup pickled daikon and carrots

(nem nyoong)

Cuốn Lại: Weekend Wraps & Interactive Tables

Slide the emulsified, bouncy meatballs off the bamboo skewers, catch the hiss of pork fat, wrap the messy parcel in wet rice paper, and dunk. Purists achieved that legendary dai texture by pounding meat for hours and simmering pork liver all day. We don't have time for that on a Tuesday. By semi-freezing the pork and utilizing canned pate for the sauce, you get the exact sticky, orange-hued dip served at the strip mall. Set out a bowl of warm water and let everybody build their own.

Before you start

Place your 1 1/2 pounds of ground pork in the freezer for 30 to 45 minutes before starting.
You want it semi-frozen—stiff and icy around the edges, but not a solid brick. This ensures the fat won't melt during processing.

Ingredients

ground pork1 1/2 lb
garlic3 med cloves
shallot1 large
fish sauce2 tbsp
granulated sugar3 tbsp
tapioca starch1 tbsp
baking powder1 tsp
ground black pepper1/2 tsp
annatto oil1 tbsp
ground pork1/2 cup
pork liver pate1/4 cup
annatto oil2 tbsp
garlic2 med cloves
shallot1 med
peanut butter2 tbsp
hoisin sauce2 tbsp
fish sauce2 tbsp
granulated sugar2 tbsp
glutinous rice flour2 tbsp
chicken broth1 1/2 cup
egg roll wrappers10 large
neutral oil1/2 cup
rice paper wrappers1 package
rice vermicelli noodles1 package
green leaf lettuce1 head
fresh mint1 bunch
fresh cilantro1 bunch
garlic chives1 bunch
cucumber1 med
pickled daikon and carrots1/2 cup

Method

01
Pulse the roughly chopped garlic, large shallot, fish sauce, sugar, tapioca starch, baking powder, black pepper, and annatto oil in a food processor until finely minced.
02
Add the semi-frozen ground pork and process for one to two minutes until the mixture transforms into a sticky, pale pink paste.
This emulsified state is called giò sống; keeping the meat cold prevents the fat from melting, which is the absolute secret to achieving the signature bouncy texture rather than a crumbly meatball.
03
Transfer the meat paste to a bowl, cover tightly, and refrigerate for at least one hour.
This rest period allows the baking powder to act and the flavors to fully meld.
04
Heat the remaining annatto oil in a small saucepan over medium heat, then sauté the minced garlic and shallot for one minute until fragrant.
05
Stir in the smaller portion of ground pork and cook until no longer pink, then mash in the liver pate until it melts completely into the meat.
Canned pate is the ultimate weeknight hack here, delivering the authentic metallic umami of fresh liver without the exhaustive, messy prep.
06
Whisk the glutinous rice flour into the warm chicken broth to create a smooth slurry.
07
Add the peanut butter, hoisin sauce, fish sauce, sugar, and slurry to the saucepan.
08
Reduce the heat to low and simmer for five to ten minutes, stirring continuously, until the sauce becomes thick, glossy, and coats the back of a spoon.
09
Roll the halved egg roll wrappers into tight, thin cigar-like tubes, sealing the edge with a dab of water.
10
Shallow fry the tubes in neutral oil over medium heat until shatteringly crisp and golden brown, then drain on paper towels.
These are the ram giòn, and they provide an essential crunch that cuts through the chewiness of the pork and the softness of the rice paper.
11
With lightly oiled hands, form the chilled meat paste into small, flattened sausages.
12
Air fry the sausages at 350°F for ten minutes, flip, and cook for an additional three to five minutes until caramelized, sticky, and cooked through.
If you don't have an air fryer, you can bake them at 400°F on a lined baking sheet for 15-20 minutes, broiling for the last two minutes to get that crucial charred edge.
13
Set the table with the hot sausages, warm dipping sauce, crispy rolls, a bowl of warm water for the rice paper, and platters of noodles and fresh greens.

Notes

The secret to the sauce's color is annatto oil.
If you can't find it pre-made, you can easily make it by heating two tablespoons of neutral oil with one tablespoon of annatto seeds until the oil turns bright red, then discard the seeds.

From Cook Vietnamese in America.

Nem Nướng

Before you start

Place your 1 1/2 pounds of ground pork in the freezer for 30 to 45 minutes before starting.

Ingredients

Method

Pulse the roughly chopped garlic, large shallot, fish sauce, sugar, tapioca starch, baking powder, black pepper, and annatto oil in a food processor until finely minced.

Add the semi-frozen ground pork and process for one to two minutes until the mixture transforms into a sticky, pale pink paste.

Transfer the meat paste to a bowl, cover tightly, and refrigerate for at least one hour.

Heat the remaining annatto oil in a small saucepan over medium heat, then sauté the minced garlic and shallot for one minute until fragrant.

Stir in the smaller portion of ground pork and cook until no longer pink, then mash in the liver pate until it melts completely into the meat.

Whisk the glutinous rice flour into the warm chicken broth to create a smooth slurry.

Add the peanut butter, hoisin sauce, fish sauce, sugar, and slurry to the saucepan.

Reduce the heat to low and simmer for five to ten minutes, stirring continuously, until the sauce becomes thick, glossy, and coats the back of a spoon.

Roll the halved egg roll wrappers into tight, thin cigar-like tubes, sealing the edge with a dab of water.

Shallow fry the tubes in neutral oil over medium heat until shatteringly crisp and golden brown, then drain on paper towels.

With lightly oiled hands, form the chilled meat paste into small, flattened sausages.

Air fry the sausages at 350°F for ten minutes, flip, and cook for an additional three to five minutes until caramelized, sticky, and cooked through.

Set the table with the hot sausages, warm dipping sauce, crispy rolls, a bowl of warm water for the rice paper, and platters of noodles and fresh greens.

Notes

The secret to the sauce's color is annatto oil.