Vietnamese Grilled Pork Nem
A classic Vietnamese dish, nem nuong is a popular snack or appetizer. This grilled pork nem is a twist on the original recipe, with a blend of herbs and spices.
Ingredients
- ●500g pork shoulder
- ●2 tbsp fish sauce
- ●2 tbsp lime juice
- ●2 cloves garlic
- ●1 shallots
- ●2 stalks lemongrass
- ●1/4 cup mint leaves
- ●10 sheets rice paper
- ●for brushing vegetable oil
Instructions
- 1
Prepare the lemongrass by bruising it with the back of a knife.
- 2
In a blender or food processor, combine fish sauce, lime juice, garlic, shallots, and lemongrass. Blend until smooth.
- 3
Add the blended mixture to the pork shoulder and marinate for at least 30 minutes.
- 4
Preheat the grill to medium-high heat. Remove the pork from the marinade and grill for 5-7 minutes per side, or until cooked through.
- 5
Meanwhile, prepare the nuong by brushing the rice paper with vegetable oil.
- 6
Once the pork is cooked, let it rest for 5 minutes before slicing it thinly.
- 7
Assemble the nem by placing a few slices of pork onto a rice paper sheet, followed by a few mint leaves. Fold the bottom half of the rice paper up over the filling, then fold in the sides and roll up the nem to form a tight cylinder.
- 8
Serve the nem immediately and enjoy!
- 9
Note: For a vegetarian version, substitute the pork with grilled portobello mushrooms or eggplant.
- 10
Note: For a vegan version, substitute the fish sauce with a vegan alternative and omit the honey.