Nem Nuong Brodard Restaurant Recipes

NEM NướNG (VIETNAMESE GRILLED PORK SKEWERS)

Steps:

• Blitz the garlic and shallots until fine.
• Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
• Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.
• Finely chop the pork fat.
• Combine 1 tsp sugar with the water and bring to a boil.
• Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
• Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
• In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
• Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
• Combine the mixed paste with the pork fat.
• Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
• Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
• If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
• Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
• Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

BA-NAM'S NEM NUONG WITH NUOC LEO SAUCE

Steps:

• Have butcher grind pork and pork fat together very fine, or do it yourself in a food processor. Mix sugar, garlic and pepper with pork and set aside, covered and refrigerated, for a few hours or overnight.
• Combine tuong and water and mix well. Add thinly sliced chili peppers to taste. Place sauce in serving bowl and sprinkle peanuts over top.
• When ready to serve, form pork into little meatballs about 1 inch in diameter and thread onto wooden skewers. Grill over charcoal if possible, basting frequently with peanut oil; or broil in a gas or electric oven for 15 to 20 minutes, basting and turning skewers until meatballs are nicely browned.
• While meat is cooking, arrange vegetables on platter with rice papers and a bowl of warm water.
• Each guest should dip a rice paper in water to soften, then arrange lettuce on rice paper with other vegetables as desired and two or three meatballs. Wrap rice paper to make a little package and dip in nuoc leo sauce before eating.