When mentioning Nem nướng (grilled pork sausage), many people may hard to imagine a particular type because there are many different types of grilled pork sausage such as grilled pork sausage with lemongrass, Ninh Hoa grilled pork sausage, Thai way grilled pork sausage, Western Vietnam grilled pork sausage and so on. But they all have common that is minced pork mixed with spices got grilled as rolls, the only differences are in the spices and the way people cook the dish. Besides, grilled pork sausage is the common name of Thanh Hoa fermented pork roll after being grilled. However, Thanh Hoa pork sausage is a kind of dish made with fermented raw meat and fermented pork skin.
In all kind of grilled pork sausage, Ninh Hoa grilled pork sausage may be the most special in all as it is a culinary icon of Nha Trang sea city. Anyone who has ever been to this beautiful city won’t forget to try this affordable and unique dish. Ninh Hoa grilled pork sausage has a distinctive look that can not be mistaken with any other dishes because of its extremely special complex sauce which tastes gelatinous and slightly sweet at the same time.
I. Ingredients for making nem nuong recipe
- Ground lean pork: 300 gram
- Raw ham paste: 200 gram
- Diced fat part marinates in a coffee spoon of sugar candy to make it crystal clear: 50 gram
- Ground garlic: 50g
- Baking powder: ½ tbsp
- Sugar: 1 tbsp
- Ground pepper: ½ tbsp
- White peper: ½ tbsp
- Salt: ½ tbsp
- Monosodium glutamate: ½ tbsp
- Bamboo skewer: 10 skewers
2. Sauce for greasing
- Garlic sauce: 1 tbsp
- Fried garlic oil sauce: 1.5 tbsp
- Mui Kwe Lu wine: ½ tbsp
- Honey: ½ tbsp
- Fish sauce: 1 tbsp
3. Main sauce
- Pureed pig liver: 15g
- Pureed pork shoulder: 50g
- Water: 250ml
- Fish sauce: 1000g
- Sugar: 100g
- Sticky sweet soup: 1.5 tbsp
- Diced chilli: ½ tbsp
- Peeled and diced tomato: 2 tomatoes
- Fried peanut: 1.5 tbsp
- Cooking oil: 2 tbsp
- Choped garlic: 2 coffee spoons
4. Crispy rice paper served:
- 10 white rice papers
- 5 Clean preprocessing shrimps
- Water: half of cup
- 1 egg
- vinegar: 1 tbsp
- Cooking oil
II. Instruction for making nem nuong recipe:
The grilled pork sausage
Step 1: Put ground lean pork, raw ham paste and the fat part into a big bowl then add garlic sauce, ½ tbsp of salt, 1/3 tbsp of monosodium glutamate, ¼ tbsp of baking powder, ½ tbsp of pepper. After that, mix evenly the mixture to make all the ingredients intertwined and the pork soaks in spices and knead the meat to slide and smash to the bowl so as to make it sticky and not separate when rolling.
Step 2: After the mixture get sticky and tough, we start to make pork sausage. Take a bamboo stick and puts it in the middle of other palm that holds some mixture in to create meat roll. Continue the process until you run out of the ingredients.
Step 3: Use charcoal stove with the grill on top to grill. Wait until the grill is hot then arrange single pork sausage on. Remember to check and make sure the sausage are grilled well all face and not get burned. In the first time grilling, you should grill the pork sausage slightly gold then grease some sauce that mentioned below to help them smelly and not dry when grilling.
Making greasing sauce:
To make greasing sauce, we need 1tbsp of garlic sauce, 1 tbsp of fish sauce, 1 tbsp of honey, ½ tbsp of Mui Kwe Lu wine, ½ tbsp of fried garlic oil sauce. Stir all the ingredients to make them dissolve.
Step 4: Second time grilling: When finishing the greasing sauce, take the pork sausage out of the grill and grease the sauce in each sausage then continue to grill above charcoal stove. Grease another layer of sauce after every 15 minutes to make the pork sausage smell good, have beautiful gold color and not too dry.
Step 5: Grill until the pork sausage have the color of cockroach wings then serve them to dish and vegetables to eat with.
Making the sauce:
Pour cooking oil to pot and wait for it to be boiling then add 1 tbsp of chopped garlic. Fry the garlic till it aromatic and turns gold, then add 15 gram of pureed pig liver, 50 gram of pureed pork shoulder, 1.5 tbsp of sticky sweet sauce, 100g of fish sauce, 1.5 tbsp of peanut sauce, 100g of sugar, 2 diced tomatoes and half of horned chili without seeds. Heat the mixture over medium heat, stir with your chopsticks until the paste is thick and puree, then take it out of the pot to cool.
Step 6: Make crispy rice paper
For crispy and beautifully colored rice paper, you prepare a mixture of water, 1 chicken egg, 2 tbsp of vinegar then mix them up to blend with water. After that, you use this mixture to spread on rice papers, then roll them into round pieces like cinnamon sticks. You can roll the shrimp inside to make the filling and the rice papers will be more delicious and sweet. Finally, you pour a lot of cooking oil into the pan and fry the rice papers until they are crispy gold then you can remove and serve them to the plate. Now you can enjoy them with grilled pork sausage.
Step 7: Display grilled pork sausage, crispy rice papers and dipping sauce to a dish with salad lettuce, roll rice papers, star fruit, herbs and green bananas then you can truly enjoy the dish.