Bún Nem Nướng (Vietnamese Sausage And Rice Noodle)
Chef Tu David Phu
Rated 2.4 stars by 5 users
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
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 .
Make Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Chop Thai Chili
Mince garlic and shallot
In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
Add2 tsp. of Fermeneted Chiil
Add 1/4 cup of Lemon Juice
Add 1 cup of Coconut Water
Add 1 cup of Coconut Water
Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
And last, stir the sauce until the ingredients all well incorporated.
Nem Nướng (Vietnamese Sausage)
Ground pork needs to be refrigerated for at least 8 hours prior to use.
Make a slurry with Son Fish Sauce and Nem Nuong Sausage Seasoning.
In a mixing bowl, thoroughly mix ground pork with slurry for 10 minutes.
Refrigerator meat mixture for at least 20 minutes, cover with plastic wrap
Portion the meat mixture, and form 1 oz. patties
Cook meat patties on a hot grill (or skillet), for 4-5 minutes on each side.
All the meat patties to rest for 5 minutes prior to serving, to retain juices.
Cook Rice Noodles
Put on a pot of boiling water
Put noodles, stirring occasionally
Cook noodles for 5-8 minutes. [Check doneness by eating noodle]
Drain noodles in a colander
Rinse to remove starch and cool down noodles
Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
Cut carrots and daikon into 1/8″ thick x 2-3″ long
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]
Bring the pot to a simmer
Take the pot off the heat
Add cut carrots and daikon
Submerge carrots and daikon (under pickling liquid) with a small plate
Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Store carrots and daikon in pickling liquid and use as needed.
In this recipe, we will use all the daikon and carrots we prepared
Make Scallion Oil
In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
Turn off heat
Add 1 cup of sliced scallions
Add a soft pinch of kosher salt
Add fish sauce and rice vinegar
Cook until tender. Turn off heat.
Assemble
In a large soup bowl, first, start with rice noodles