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.
My Private Note
Units: US | Metric
- 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
- 1To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
- 2drain and dry and then throw into a hot pan.
- 3Stir over a low heat for about 15 minutes or until golden in colour.
- 4Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
- 5Mix the pork and pork fat with the shallot, garlic and fish sauce.
- 6Season with salt and pepper and bind with 1 tbsp rice powder.
- 7Leave to rest in the fridge for 1/2 hour.
- 8Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
- 9Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
- 10Turn as needed to brown on all sides.
- 11Serve on a bed of lettuce, cucumber, spring onions and herbs.
- 12Dip in nuoc cham.
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Nutritional Facts for Nem Nuong -- Vietnamese Pork Patties
Serving Size: 1 (615 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 74.6
- Calories from Fat 54
- Total Fat 6.1 g
- Saturated Fat 2.5 g
- Cholesterol 15.7 mg
- Sodium 130.5 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 3.5 g
The following items or measurements are not included:
nuoc cham sauce