Directions: |
Directions:Preparing Meat:
1. In a large bowl, combine the ground pork, garlic, salt, fish sauce, sugar and white pepper. Kneed the pork mixture until all the ingredients are well mixed.
2. In a small bowl, mix water, color if used and baking powder. Stir the mixture until it foams up.
3. Pour baking powder mixture into the pork mixture. Knead the pork mixture until all the ingredients are well mixed. The baking powder adds firmer and bouncier texture. Color will enhance the color of pork when grilled.
4. Add roasted rice powder to the mixture to enhance the aroma and taste. Mix it well.
5. Cover the meat mixture and let it rest in the refrigerator for at least 2 hours or overnight so that flavors can develop and the meat gets firmer which makes it easier to form patties, skewers or balls.
6. Rub a small amount of oil into the palm of your hands so that the meat does not stick to it. Now you can form any shape you would like.
Making Mo Han:
1 bunch of scallions, chopped
1 tablespoon oil
- Pour about 1 or 2 tablespoons of oil into a pan on high heat. When the oil is hot, add in the chopped green onions. Stir and remove it from heat. Set it aside.
Grilling or Broil:
1. Turn on your grill or charcoal and grill it at medium high heat until it turns golden brown.
2. If broiling, leave the oven door slightly open while broiling. Since the broiler uses such high temperatures, it can easily burn and ruin a dish if not properly monitored. Leaving the oven door partially cracked gives you a view of foods as they brown and cook in the broiler and helps ensure that you can easily remove a dish before it burns.
3. After placing the nem nuong on the plate, spread some Mo Han over the nem nuong.
Making Thuong:
1. Slightly brown the garlic powder with oil in a pan
2. Add peanut butter and hoisin sauce and mixing throughly
3. Add water to thin out the sauce
4. Scoop out into dipping bowl and sprinkle with chopped peanuts (optional) |
Personal
Notes: |
Personal
Notes: Accompaniments:
Rice paper wrappers
Fried rolls, optional
Lettuce
Cucumbers, thinly sliced
Pickled carrots and daikon , optional or
Granny Smith apples, thinly sliced, dipped in slightly salty water for few seconds then removed it to keep apple from turning brown
perilla (tia to)
Mint (rau thom)
Cilantro (ngo)
Fresh chives (he)
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This recipe for Nem Nuong is from