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Nem Nướng Sausage Mix
Nem Nướng Sausage Mix
Nem Nướng Sausage Mix

Nem Nướng Sausage Mix

By Chef Tu David Phu


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 the following: -Don’t over-mix -Don't under-mix -Make sure the ground meat is really cold -And the seasoning needs to be perfect -Understanding how fish sauce works as a seasoning 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.

Check out Chef Tu David Phu's Vietnamese Pantry Kit

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    Glass Jar Net Weight: 3.7 oz

    No Additives, GMOs, Or Fillers


    Salt, Sugar, Paprika, Onion, Garlic, Ginger, Lemongrass, Annatto

    About Chef Tu David Phu

    Top Chef Alumnus, Tu David Phu, is a Vietnamese-American, SF Chronicle Rising Star Chef, and an Emmy-nominated filmmaker from Oakland who cut his culinary teeth in some of the nation’s top restaurants. He has cooked across various cultures, from the American culinary greats to classical European traditions. But it is what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food.


    How old are these spices?

    We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.

    Do you have recipes to go with these spices?

    Yes! We have an ever expanding recipe library of chef tested recipes. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at

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