Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are [don’t overmix; don’t undermix; make sure the ground meat is really cold; the seasoning needs to be perfect; having a thorough understanding of fish sauce chemistry.] And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả .
Step 1 - Make Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Chop Thai Chili
Step 2 -
Mince garlic and shallot
Step 3 -
In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
Step 4 -
Add2 tsp. of Fermeneted Chiil
Step 5 -
Add 1/4 cup of Lemon Juice
Step 6 -
Add 1 cup of Coconut Water
Step 7 -
Add 1 cup of Coconut Water
Step 8 -
Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
Step 9 -
And last, stir the sauce until the ingredients all well incorporated.
Step 10 - Nem Nướng (Vietnamese Sausage)
Ground pork needs to be refrigerated for at least 8 hours prior to use.
Step 11 -
Make a slurry with Son Fish Sauce and Nem Nuong Sausage Seasoning.
Step 12 -
In a mixing bowl, thoroughly mix ground pork with slurry for 10 minutes.
Step 13 -
Refrigerator meat mixture for at least 20 minutes, cover with plastic wrap
Step 14 -
Portion the meat mixture, and form 1 oz. patties
Step 15 -
Cook meat patties on a hot grill (or skillet), for 4-5 minutes on each side.
Step 16 -
All the meat patties to rest for 5 minutes prior to serving, to retain juices.
Step 17 - Cook Rice Noodles
Put on a pot of boiling water
Step 18 -
Put noodles, stirring occasionally
Step 19 -
Cook noodles for 5-8 minutes. [Check doneness by eating noodle]
Step 20 -
Drain noodles in a colander
Step 21 -
Rinse to remove starch and cool down noodles
Step 22 -
Drain rice noodles in a colander for 5 minutes before serving
Step 23 - Vietnamese Pickles
Cut carrots and daikon into 1/8″ thick x 2-3″ long
Step 24 -
In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice cinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
Step 25 -
Bring the pot to a simmer
Step 26 -
Take the pot off the heat
Step 27 -
Add cut carrots and daikon
Step 28 -
Submerge carrots and daikon (under pickling liquid) with a small plate
Step 29 -
Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Step 30 -
Store carrots and daikon in pickling liquid and use as needed.
Step 31 -
In this recipe, we will use all the daikon and carrots we prepared
Step 32 - Make Scallion Oil
In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
Step 33 -
Turn off heat
Step 34 -
Add 1 cup of sliced scallions
Step 35 -
Add a soft pinch of kosher salt
Step 36 -
Add fish sauce and rice vinegar
Step 37 -
Cook until tender. Turn off heat.
Step 38 - Assemble
In a large soup bowl, first, start with rice noodles
Step 39 -
Nestle the Meat Patties on the noodles
Step 40 -
Garnish with mint, cucumber, and pickled carrots
Step 41 -
Generously ladle the Nước Mắm Chấm in your bowl
Step 42 -
Finish with one spoon full of scallion oil
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