Grilled Pork Sausage Rice Paper Wraps — Nem Nuong Cuon
Nha Trang grilled pork sausage skewers wrapped at the table in soft rice paper with vermicelli, lettuce, perilla, mint, and cucumber, dipped in a creamy peanut-liver sauce thickened with sticky rice.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic cloves. Slice red chillies into rings. Crush roasted peanuts coarsely. Pick herb leaves from stems and stack with butter lettuce on a plate. Slice cucumber into thin spears. Soak rice vermicelli in warm water 15 minutes until pliable.
Build 1
Knead ground pork with shallot, garlic, 2 tbsp fish sauce, brown sugar, baking powder, white pepper, rice powder, and oil off the heat for 2 minutes until tacky and elastic. Shape onto 8 wooden skewers.
Build 2
Whisk peanut butter, hoisin, 2 tsp fish sauce, tamarind, granulated sugar, sticky rice, and hot water in a small saucepan over low heat 4 minutes until creamy, thick, and glossy. Stir in chilli rings off the heat.
Grill
Heat grill pan over high heat 3 minutes until ripping hot. Working in batches if needed, lay pork skewers on, brush with oil, grill 4 minutes per side until edges char and sausages plump with deep mahogany crust.
Boil
While skewers cook, bring a pot of water to a rolling boil over high heat. Drop rice vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Wrap and plate
Dip rice paper in warm water 5 seconds until pliable. Lay flat, layer lettuce, vermicelli, herbs, cucumber, and a sausage piece. Roll snugly, arrange on plates, drizzle with peanut sauce topped with crushed peanuts, and serve immediately.
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