Nem Recipes

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Steps:

• Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
• Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
• Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
• Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
• Heat oil in a work or large skillet over medium heat.
• Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)

Steps:

• Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
• Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
• Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
• Grill or pan fry about 4-5 minutes per side.
• Serve with Nuoc Cham and vermicelli (bean thread), if desired.
• To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
• To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
• Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).

FRIED VIETNAMESE SPRING ROLLS (NEM) RECIPE

Steps:

• Mix together all the ingredients for the Spring roll mixture in a large bowl. Mix well until completely mixed together.
• Roll the spring rolls with the rice paper. You can use water, egg whites, or beer to roll the spring roll. To roll the spring rolls you must moist the paper.
• Fry the Spring Roll for about 10 minutes, or until cooked very well.
• Mix and prepare the spring roll dipping sauce in a separate bowl. Mix together very well.
• Prepare the rice noodles (if dried prepare as per the instructions on the package)
• Wash and cut the salad into small piece-size pieces. Can mix all the vegetables together
• Serve the fried spring rolls with the spring rolls dipping sauce, rice noodles, and spring roll salad.

NEM

Steps:

• 1. Mix the meat with green onions, carrots, garlic, coriander, and soy sauce in medium mixing bowl. Mix thoroughly to combine. 2. Add noodles to the stuffing. Mix well. 3. Soak each sheet of rice in warm water for about 15 seconds to soften. This must be done, one at a time. Do not soak all the papers at once. Remove rice paper from water and spread on a damp cloth that you have placed flat on your work surface. (Rice paper should be pliable, not hard.) 4. Put 1-2 tablespoons of filling on each rice paper sheet and roll away from yourself. Once you arrive at the middle, fold each side (right and left) of the nem towards the center (as for a spring roll) and finish the roll. Take care to compress the filling in the nem as you go, so as not to leave trapped air which could explode when cooked. 5. After all nem are rolled, fry in hot oil (200-250 degrees fahrenheit), a first time for 3-5 minutes to fully harden them and make them crisp. Ensure that you leave plenty of space around the nem while they are frying. I can fry about 4-5 at a time in my wok. Your pan may hold more, but ensure they are not crowded. 6. Then, fry the nem a second time until they are golden and cooked through (5-10 minutes). 7. Serve with nuoc cham and/or sweet chili dipping sauce.

NEMS

Steps:

• 1. Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
• 2. Place the aziki in a small bowl and cover with 1/4 cup warm water. Let sit for about 10 minutes, then drain, reserving the soaking water.
• 3. Place the shiitake mushrooms in a bowl and completely cover with boiling water. Let sit for 30 minutes then drain and pat dry.
• 4. Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water. Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary. Be careful to not add too much water, you don't want the vegetables to be soggy. Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes. Stir in the fish sauce and taste for seasoning. Transfer the vegetables to a medium-sized bowl.
• 5. Dice the shiitake mushrooms and add them to the vegetables.
• 6. Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes. Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper. Lay several cilantro leaves atop the filling. Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently. Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll. Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
• 7. Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
• 8. Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter. Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.