Vietnamese BBQ Pork Meatballs (Nem Nuong) with Fish Sauce – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 15 minutes. plus freeze time Difficulty: easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr. chopped into small cubes of lean pork, e.g. clippings (remove all veins and cartilage)
- 1/2 tbsp. finely chopped shallots
- 3 tbsp. l chopped garlic
- 4 tsp Sahara
- 2.5 tbsp. l Vietnamese fish sauce (Nuong Nam)
- 1 and 1/4 tsp ground black pepper
- 5 tbsp. l sticky rice (such as rice for sushi)
- 110 gr. diced pork fat
- Vegetable oil
- Equipment: 6 – 8 bamboo skewers 20 cm long. (soak in warm water for at least 30 minutes.)
Recipes with similar ingredients: pork, fish sauce, rice round grain, shallots, garlic, lard
Recipe preparation:
- In a small bowl, combine pork, shallots, garlic, sugar, fish sauce and pepper. Mix well, cover and place in refrigerator for at least an hour or overnight. Rearrange in freezer for 30 minutes, until the mixture freezes a little.
- Put rice in a small frying pan and heat on medium high heat, stirring constantly, until the rice is fried and It will turn golden brown and fragrant. Put it on a plate so that it cools down. When the rice has cooled, put it in a coffee grinder and whisk until powder is obtained. Measure out 3 tbsp. l powder. Remaining leave the powder for other purposes or discard.
- Transfer partially frozen meat mixture to the kitchen combine and beat until a fully uniform, thick paste is obtained. Add pork fat to the combine and beat until smooth. or chop. Add the fried rice powder and beat in pulse mode several times to mix components. Not beat too long, otherwise the mixture will become sticky.
- Preheat the grill to a moderately low temperature. meat mixture in a small bowl. Lightly oil your hands. Separate 1.5 tbsp. l with the top of the mixture and roll into a smooth small ball. You should get 25 meat balls. At if necessary, grease your hands with oil. String meatballs on bamboo skewers stringing on each as much as possible. Grease grill with a little oil and fry skewers with meatballs, periodically turning, until tender, 20-30 min Remove from skewers, and serve warm or roomy. temperature, for example, to the Ban Sith Rice Noodle Salad (Bun Thit).
