Still wondering whether I should be mad that 5-year-old spent $64 in my Kindle…
or I should be thrilled that she cares about housing policies in the US…
Vietnamese grilled pork patties (Nem nướng)
(Adapted from Vietspices)
Note: The recipe below is for appetizer for 4 people. Double the recipe if you want to serve as a main dish for 4.
1 lb ground pork
1 head of garlic (peeled and finely chopped)
1/4 tsp salt
1 tbs fish sauce, preferably Red Boat brand
2 tbs sugar
1 tsp ground pepper
2 tbs water + 1/2 tsp baking powder
1 tbs roasted rice powder
Rice paper wrappers
Rice vermicelli (cooked and drained)
Cucumber (thinly sliced)
Herbs (mint, coriander)
Granny Smith apple, optional (thinly sliced, soaked in salted water and drained)
Eggroll wrappers + egg wash + oil to fry (optional)
- Use a pestle and mortar to make garlic + 1/4 tsp salt into fine paste
- In a large bowl, combine ground pork + garlic/salt + fish sauce + sugar + ground pepper and mix until all ingredients are well combined.
- In a small bowl, mix water and baking powder until foaming.
- Add baking powder mixture to the pork paste. Kneed until combined.
- Add rice powder and mix well.
- Cover the pork paste and refrigerate for at least 2 hours.
- Two ways to cook:
- To grill: rub a little bit of oil in your palm and form the pork paste into little balls. Grill at medium heat until golden brown.
- To bake: preheat oven to 400F. Press the pork paste into a thin layer on a baking pan lined with a piece of oiled aluminium. Bake for 20 minutes, then broil for another 3-4 minutes. Once it cools down, cut into thin stripes.
- To serve:
- Roll eggroll wrappers into thin long rolls, and seal with egg wash. Fry until golden.
- Serve pork patties with fried eggrolls, cooked vermicelli, lettuce and herbs, sliced apple, and rice paper wrappers.