Vietnamese Bbq Pork Meatballs Nem Nuong Recipes

NEM NUONG (VIETNAMESE PORK MEATBALLS)

Steps:

• Marinate the meat. In a bowl, combine the pork, shallots, garlic, sugar, fish sauce, pepper and chilli sauce. Stir to combine well, cover and refrigerate for at least 1 hr and up to overnight. Transfer to the freezer for 30min, or until the mixture is partially frozen.
• Grind the rice. Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant.Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a find powder. Measure 3 tbsp of the powder and set aside. Save any remaining powder for another purpose or discard.
• Process the meat and prepare meatballs. Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky. Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1½ tbsp and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
• Grill. Preheat a grill to medium-low. Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20-30 min.

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)

Steps:

• Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
• Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
• Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
• Grill or pan fry about 4-5 minutes per side.
• Serve with Nuoc Cham and vermicelli (bean thread), if desired.
• To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
• To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
• Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).