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How to make Nem nuong (pork patties)

Yield = 8
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 tablespoons jasmine rice
  • 500g pork mince
  • 3 green shallots, ends trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fish sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon caster sugar
  • Sa lach dia (pickled vegetable salad), to serve, see related recipes
  • Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve, see related recipes

Method

  • Step 1 Place the rice in a small frying pan over medium heat. Cook, stirring, for 4-5 minutes or until golden brown. Set aside for 5 minutes to cool. Place in a mortar and use a pestle to gently pound until finely crushed.
  • Step 2 Combine the rice, pork, shallot, garlic, fish sauce, pepper and sugar in a large bowl. Divide mixture into 24 portions. Use wet hands to shape each portion into a patty. Thread patties evenly among skewers. Transfer to a plate and place in the fridge for 30 minutes to develop the flavours.
  • Step 3 Preheat a barbecue grill or chargrill on medium. Add the skewers and cook, turning occasionally, for 10-12 minutes or until cooked through.
  • Step 4 Place on a serving plate and serve hot or at room temperature with the sa lach dia (pickled vegetable salad), nuoc leo (peanut sauce) and nuoc cham (dipping sauce), see related recipes.