Pork skewers in rice paper

Pork skewers in rice paper

Nem nưong

By
From
Real Vietnamese Cooking
Makes
24
Photographer
Michael Fountoulakis

These Nha Trang-style pork skewers go into spring rolls that your guests can roll for themselves at the table. Green banana, pineapple or carambola (star fruit) can be served as additional rice paper fillings.

The pork mixture can also be formed into little patties and used as a filling for crusty baguettes.

Ingredients

Quantity Ingredient
1 sheet tofu skin
vegetable oil, for pan-frying
600g dried rice vermicelli
2 small lettuces, separated into cups
vietnamese mint
3 tablespoons roasted unsalted peanuts, chopped
1 quantity Carrot and daikon pickle
24 rice paper sheets, about 18 cm in size
Classic dipping sauce, to serve

Pattice

Quantity Ingredient
600g minced pork
2 tablespoons Roasted rice flour
3 garlic cloves, chopped
2 red asian shallots, chopped
20ml fish sauce
1 teaspoon Annatto oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. In a bowl, combine all the patty ingredients. Mix well, then cover and set aside for 30 minutes for the flavours to develop.
  2. Meanwhile, soak 12 bamboo skewers in cold water for 20 minutes.
  3. Cut the tofu skin into strips about 2.5 cm wide and 5-6 cm long with a pair of scissors.
  4. Heat 2 cm of oil in a wok over medium heat and fry the tofu skins in batches for 40-60 seconds, until golden brown. Drain well on paper towel.
  5. With lightly oiled fingers, divide the pork mixture into 12 portions. Take one portion and form into a long sausage shape around one of the bamboo skewers. Repeat with the remaining pork mixture and skewers.
  6. Soak the vermicelli in boiling water for 4-5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.
  7. On platters, assemble the noodles, tofu skin, lettuce, mint, peanuts and pickles.
  8. Heat a chargrill pan or barbecue to high. When hot, cook the skewers for 2-3 minutes on each side, then place on a platter.
  9. Prepare the rice paper by taking one sheet and dipping it into warm water for 1 second. Do not allow to soak as the paper will continue to take in water and will tear when rolled. Remove and place on a flat surface for 20 seconds, removing any excess water with a clean cloth, then place on a serving platter. Continue with the remaining rice paper.
  10. Invite diners to prepare their own rolls. To do this, place some lettuce, tofu skin, noodles, mint, pickles, peanuts and the meat from one skewer onto a sheet of rice paper, bring the bottom end over to encase the filling, then fold in the two sides and roll up.
  11. Serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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