Bún Nem Nướng (Vietnamese Sausage And Rice Noodle) | SpiceTribe
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Bún Nem Nướng (Vietnamese Sausage And Rice Noodle)

  • Prep Time Prep: 30 Mins
  • Cook Time Cook: 30 Mins
  • Serves Serves: 4
Chef Tu David Phu

Chef Tu David Phu

Chef Notes

Ingredients

Steps

Bún Nem Nướng (Vietnamese Sausage And Rice Noodle)

Chef notes

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 .

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Ingredients

  • Prep time Prep time: 30 Mins
  • Cook time Cook time: 30 Mins
  • Total time Total time: 1H & 31 Mins
  • Serves Serves: 4
  • Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]

  • 1/4 cup Lemon Juice
  • 1/4 cup Son Fish Sauce
  • 2 tsp Chopped Thai Chili
  • 2 tsp Minced Garlic
  • 2 tbsp Minced Shallot
  • 2 tsp Sambal (Fermented Chili Paste)
  • 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  • Nem Nướng

  • 2 tbsp Son Fish Sauce
  • Spice Tribe/Chef Tu Nem Nuong Sausage Seasoning
  • Rice Noodles

  • Pickled Carrots And Daikon

  • 1 cup daikon (Cut into match sticks)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon organic sugar
  • 1 cup rice vinegar (Unseasoned)
  • 2 cups filtered water
  • 2 clove peeled garlic
  • 1/4 ounce peeled ginger (Sliced)
  • 1 each jalapeno
  • Scallion Oil

  • 2 tbsp high heat cooking oil
  • 1/4 tsp Son Fish Sauce
  • 1/8 tsp Rice Vinegar
  • 1/10 tsp Kosher Salt
  • Garnishes

  • 2 each Cucumber (cut into ribbons or spears)
  • 1/2 cup Chopped Toasted Peanuts

Chef Tu David Phu Spice Blend Kit (Pre-Order)

$27.99
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Steps

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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