Best Nem Nuong Vietnamese Pork Patties Recipes

Nem Nuong (Vietnamese Grilled Pork Patties) image

Provided by gailanng

Categories Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 lbs ground pork
1 whole head of garlic (cloves, peeled but can use more or less according to taste)
1/3 cup sugar
1/2 tablespoon salt
1/2 tablespoon pepper
4 teaspoons baking powder (optional and see Instruction 2)
1/4 cup water
1 drop red food coloring (optional) or 1 teaspoon caramel syrup (optional)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 -2 red Thai chile, thinly sliced
1 (14 ounce) bag vermicelli
fresh herb (optional)
pickled carrots and daikon radish (optional)
fried shallots (optional)
chopped roasted peanuts

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 image

Provided by Sackville

Categories Pork

Time 55m

Yield 12 patties

Number Of Ingredients 13

1 tablespoon roasted rice powder
225 g ground lean pork
25 g pork fat, minced
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon fish sauce
salt and pepper, to taste
oil, for greasing
2 cups salad greens
1/2 cucumber, seeded and sliced into half moons
2 spring onions, shredded
1/2 cup fresh herb (Thai basil, coriander or mint)
1/2 cup nuoc cham sauce

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.