Nem Nuong -- Vietnamese Pork Patties

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READY IN: 55mins
YIELD: 12 patties
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • To serve
  • 2
    cups salad greens
  • 12
    cucumber, seeded and sliced into half moons
  • 2
    spring onions, shredded
  • 12
    cup fresh herb (Thai basil, coriander or mint)
  • 12
    cup nuoc cham sauce
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DIRECTIONS

  • 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.
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