Nem Nuong

Name: Nem Nuong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 500 g grilled pork paste; 12 rice papers; 1 handful herbs; nuoc cham — to serve; 1 green banana; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Nem Nuong from Nha Trang is a celebration of flavors that captures the essence of Vietnamese home cooking. Traditionally enjoyed at family gatherings and special occasions, this dish brings a sense of warmth and togetherness to the table. In this version, the salt is judged by hand, and the use of fat is generous, ensuring each bite is as rich and savory as it should be.

The taste of Nem Nuong is a bold blend of grilled pork paste, balanced by the freshness of herbs and the tang of nuoc cham. Wrapped in rice papers with slices of green banana, each roll offers a delightful contrast of textures — the crispness of the vegetables against the tender meat, a symphony of flavors waiting to be savored.

Ingredients

500 ggrilled pork paste
12rice papers
1 handfulherbs
nuoc cham — to serve
1green banana
to tastefine sea salt

Method

Begin by preparing all the components for Nem Nuong. Slice the green banana thinly and set aside in a bowl of water to prevent browning. Wash and dry a handful of herbs, such as mint and cilantro, and set them aside. Prepare the nuoc cham sauce according to your taste preference and have it ready for serving.
Take the 500 g of grilled pork paste and shape it into small, elongated patties, about the size of your thumb. This will ensure they cook evenly and fit nicely into the rice papers when assembling. Set these aside on a plate.
Heat a non-stick skillet over medium-high heat. Add a small amount of oil to the pan to prevent sticking and to help develop a nice crust on the pork patties. Once the oil is shimmering, add the pork patties to the skillet, making sure not to overcrowd the pan.
Cook the pork patties until they are golden brown on all sides and cooked through, which should take about 3-4 minutes per side. The patties should be firm to the touch and have a slightly caramelized exterior. Remove them from the skillet and let them rest on a paper towel-lined plate to absorb excess oil.
Prepare the rice papers by dipping each one briefly in warm water until just softened. Lay them flat on a clean surface. Place a few slices of green banana, a couple of pork patties, and a generous amount of herbs onto each rice paper.
Carefully roll the rice paper around the filling, tucking in the sides as you go to create a tight, neat roll. Repeat this process with the remaining ingredients until all the nem nuong rolls are assembled.
Before serving, sprinkle a small amount of fine sea salt over the nem nuong rolls to enhance their flavor. Serve immediately with the nuoc cham sauce on the side for dipping, allowing everyone to enjoy the fresh, vibrant flavors together.