Wednesday, April 6, 2011

Nem Nuong - Vietnamese Pork Kebabs

Nem Nuong
1 pound ground pork
1 inch ground ginger
1 tsp five spice powder
4 cloves minced garlic
1/2 teaspoon baking powder
1 1/2 tbs water
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon white pepper
1 tablespoons roasted rice powder
1/2 tablespoon oil
10 wooden skewers (soaked in water for 20 minutes)

shredded carrot and cucumber
rice/rice paper (optional)

Fish Sauce
1/8 cup fish sauce
1/2 cup warm water
2 tbsp sugar
1/2 tsp white vinegar
1/2 lime juice
1 clove minced garlic
1 red chili

1. Mix all ingredients well and let sit for 2 hours. Soak wooden skewers (or chopsticks, since we were out of skewers - I think they might even have worked better).
2. Rub oil into palms so that meat doesn't stick when forming skewers.
3. Grill on high heat
4. Mix fish sauce ingredients in a jar. Shake to dissolve sugar
6. Serve with vermicelli and veggies with fish sauce. Alternatively can be served over rice, or wrapped in rice paper (but it got a little messy)

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