Description
A widely popular street food in Vietnam, these springy Vietnamese pork sausage is flavored with garlic and fish sauce. Grill them on skewers over charcoal for that authentic smoky flavor or bake them in the oven for convenience.
Ingredients
Units
Scale
- 2 1/2 lbs fatty ground pork (partially frozen)
- 5 oz pork fat trimmings (cut into small cubes; partially frozen)
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 head garlic (peel cloves and chop roughly)
- 1 large shallot (peel and chop roughly)
- 1 tablespoon roasted rice powder
- 1 tablespoon corn starch
- 1 packet Alsa baking powder
- 1/4 cup Tusino nem nuong curing powder
- 1 cup ice
Instructions
- Prepare the pork paste: Break off partially frozen ground pork and pork fat and place them into the food processor. Add sugar, fish sauce, garlic, shallot, rice powder, corn starch, baking powder, curing powder and ice. Process for about 10 minutes on high until you get a smooth, light pink, homogeneous pork paste.
- Transfer to baking sheet: Using rubber gloves, spread pork paste on a large baking sheet, one-inch in height.
- Roast and broil: Roast at 350°F for 15-20 minutes. To get nice caramelization, turn the oven to broil for 5-10 minutes.
- Slice: Cut into stripes and serve on its own or part of other Vietnamese dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side dish, appetizer
- Method: Bake
- Cuisine: asian, vietnamese