Sup Nam Trang Recipes

NEM NUONG (VIETNAMESE SAUSAGE)

Nem Nuong (Vietnamese Sausage) image

Traditionally grilled over charcoal, these little sausages also cook up beautifully in a cast-iron pan. Serve them in a bowl over rice noodles or steamed jasmine rice with fresh mint and cilantro, cucumbers and pickled carrots. Top with green chiles and toasted peanuts, then drizzle with fish sauce and lime. Or, use to make banh mi sandwiches. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.

Provided by Samin Nosrat

Categories sausages, side dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon plus 1 teaspoon jasmine rice
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
2 tablespoons fish sauce
2 teaspoons pounded or very finely grated garlic
1 pound ground pork
Canola, grapeseed or other neutral-tasting oil

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.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 816 milligrams, Sugar 3 grams, TransFat 0 grams

SUP NAM TRANG

Sup Nam Trang image

Make and share this Sup Nam Trang recipe from Food.com.

Provided by drhousespcatcher

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 ounce dried white fungus or 1/2 ounce tree ear mushroom
1 teaspoon peanut oil
1 large shallot, sliced thin
1 pinch white pepper
1 hot chili pepper, seeded and sliced thinly
1/4 lb medium shrimp, peeled deveined
1/4 lb cooked crabmeat
3 cups chicken stock, see note
1 tablespoon cornstarch
2 tablespoons water
1 egg white, lightly whisked
salt
white pepper
1 tablespoon fresh cilantro, chop extra fine, garnish (optional)
hot chili-garlic sauce, garnish (optional)

Steps:

Notes:Reconstitute the fungus or tree ears in hot water for about 10 minutes. You want them soft and expanded. Chop coarsely. If you are using the fungus do so after cutting away hard knobs. Note the colors won't be the same but tree ear mushrooms work. Use vietnamese chicken stock, or regular chicken stock simmered with a 1-inch piece ginger that has been crushed with a blow. Dissolve the cornstarch in the 2 tbsp water.
Heat oil over med high then saute shallot and white pepper for a minute before stirring in the shrimp. Cook for another minute flip halfway thru.
Add stock then add crab and fungus or mushrooms. Simmer and thicken with cornstarch stir constantly.
When cooked pour egg whites in slow steady stream. Stir slowly. You want ribbons like egg drop soup. Remove from heat and season with salt and pepper if needed then place in serving bowls. Garnish with cilantro if using. Put the garlic hot sauce on the side.

Nutrition Facts : Calories 148.8, Fat 4, SaturatedFat 0.9, Cholesterol 60.5, Sodium 551.7, Carbohydrate 10.4, Fiber 0.2, Sugar 3.5, Protein 16.8

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