Hailing from the coastal city of Nha Trang in Vietnam, Nem Nướng, which translates to “Vietnamese Grilled Pork Sausage” is a symphony of flavors waiting to be devoured. This rustic dish, originating from Ninh Hoa, a humble district nestled north of Khanh Hoa province, offers a delightful twist on the classic spring roll concept. Nem Nướng features succulent ground pork, generously marbled with a third to half its weight in pork fat, creating a melt-in-your-mouth texture.
The Allure of Vietnamese Grilled Pork Sausage
The key ingredient? Succulent thigh meat, artfully combined with finely chopped and meticulously cleaned pork skin. This marriage of textures is then pounded until it transforms into a smooth, cohesive paste. Whispers of sugar, a sprinkle of seasoning powder, and a generous pinch of pepper awaken the flavors, allowing them to mingle in a delightful dance. The mixture is then lovingly shaped into oblong rolls, each one skewered onto a bamboo stick, ready to face the fiery embrace of glowing charcoal.
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As the flames dance around the skewers, the air fills with the intoxicating aroma of sizzling pork. But the true heart of Vietnamese grilled pork sausage lies in its accompanying dipping sauce, a closely guarded secret held by each vendor. This sauce, a symphony of sweet, sour, salty, and spicy notes, is the culmination of over 20 different ingredients, meticulously blended following time-honored traditions.
Sticky glutinous rice, the earthy essence of fermented soybeans, the vibrant acidity of tomatoes, the delicate sweetness of shrimp, and the robust flavors of lean pork and minced pork liver all come together in a harmonious blend, further enhanced by the subtle heat of chilies and the aromatic embrace of garlic.
No two plates of Vietnamese grilled pork sausage are exactly alike. The vibrant platter of fresh herbs, a testament to the season’s bounty and personal preferences, is a feast for the eyes. Imagine crisp lettuce leaves, the refreshing bite of perilla leaves, the delicate fragrance of chives, the aromatic notes of basil and mint, cool cucumber slices, and the gentle crunch of green bananas. Slices of carrots add a touch of sweetness, while starfruit offers a burst of tartness.
A hint of pineapple’s tropical flair mingles with the tangy bite of pickled shallots, and the sweetness of thinly sliced mangoes adds another dimension to the flavor profile.
But the true star of the show remains the Vietnamese grilled pork sausage itself. Nestled in Dien Thuy village, Khanh Hoa, a specific type of rice paper awaits its destiny. Delicate yet surprisingly resilient, it offers the perfect balance of chewiness and softness, ideal for wrapping this symphony of flavors. Upon receiving an order, the sizzling nem nướng is halved and arranged on a warm plate, accompanied by crispy fried spring roll wrappers.
Each bite is a revelation – the refreshing coolness of the greens harmonizes with the sweetness of the carrots, the tanginess of the mangoes, and the coolness of the cucumbers. The symphony culminates in a delightful interplay between the crispy texture of the fried rice paper and the savory, smoky essence of the grilled pork. It’s a flavor explosion that leaves you wanting more, a testament to the captivating allure of Vietnamese grilled pork sausage.
Secrets to Making Flavorful, Easy, and Convenient Vietnamese grilled pork sausage
With just a bit of time, you can whip up this delectable snack. For those who love indulging in treats, this recipe is a lifesaver on a leisurely day. Moreover, learning how to make Nha Trang grilled pork rolls using an air fryer is incredibly hygienic, eliminating any food safety concerns. So, let’s dive into the kitchen and explore this Vietnamese grilled pork sausage recipe.
Ingredients
- Ground pork: 550 grams
- Ground pork fat: 100 grams
- Pork liver: 50 grams
- Shrimp: 4
- Glutinous rice: 100 grams
- Tapioca starch: 2 tablespoons
- Roasted peanuts: A handful
- Rice paper wrappers: 1 package
- Lemongrass, garlic, and shallots, minced
- Other essential seasonings: Fish sauce, salt, cooking oil, soy sauce, annatto oil, oyster sauce, etc.
Making Nha Trang Grilled Pork Rolls in an Air Fryer
Step 1: Prepare and Season the Pork
Rinse the pork fat under diluted saltwater, then wash it again with warm water and dice it into small cubes.
In a bowl, combine 500 grams of ground pork, 100 grams of diced pork fat, and 200 grams of ground pork paste.
Marinate the pork with a mixture of: 2 tablespoons tapioca starch, 1 tablespoon sugar, 2 tablespoons oyster sauce, 1 teaspoon fish sauce, 1 tablespoon minced garlic, 1 tablespoon minced shallots, 1 teaspoon ground black pepper, and 2 tablespoons annatto oil. Wear gloves and mix thoroughly until a smooth texture is achieved. Cover with plastic wrap and marinate for 60 minutes.
Remember, proper seasoning is crucial for successful Vietnamese grilled pork sausage in an air fryer, so don’t rush this step.
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Step 2: Grill the Nem
Select fresh and not too old lemongrass stalks. Remove the outer layer, crush the top, and cut off the ends, resulting in lemongrass pieces about a hand’s length long. If lemongrass is unavailable, bamboo skewers can be substituted, but the flavor won’t be quite the same.
Take a sufficient amount of meat and wrap it around the lemongrass stalk, avoiding making it too large, as this will prevent even cooking and cause the meat to crumble. Aim for a size similar to what you’d find at a restaurant.
Preheat the air fryer. Once hot, place the nem inside and grill. For the first round, set the temperature to 180 degrees Celsius for 10 minutes. After 10 minutes, flip the nem and continue grilling at 180 degrees Celsius for 3-5 minutes. Adjust the cooking time according to your air fryer’s power to prevent burning.
Frying Rice Paper Wrappers
When enjoying Vietnamese grilled pork sausage, prepare some scallion oil, fried shallots, and roasted peanuts to add to the dipping sauce. To make crispy rice paper wrappers to accompany the nem nướng, roll the rice paper into a cone shape, moisten it, and fry it in 300 ml of oil until golden brown. Alternatively, you can purchase pre-fried crispy rice paper wrappers.
Preparing the Dipping Sauce
Delicious Vietnamese grilled pork sausage is not enough; it’s essential to have a flavorful dipping sauce to complement it. Here’s a guide to making the perfect dipping sauce for your Nha Trang grilled pork rolls using an air fryer. Guaranteed to be better than any restaurant’s!
Clean the shrimp, remove the shells and veins, and head. Mince the shrimp with 50 grams of pork and 50 grams of pork liver. Soak the glutinous rice overnight, then cook it into porridge and blend it until smooth.
Sauté minced shallots and garlic with a bit of annatto oil until fragrant and golden brown. Add the shrimp, pork, and pork liver to the pan and stir-fry for 3-4 minutes until the pork liver is cooked through.
Transfer the entire mixture to a blender and blend for 3 minutes. Add the blended glutinous rice porridge. Pour the mixture back into the pan and season with 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1.5 tablespoons of sugar. Simmer until the sauce thickens and becomes fragrant.
Enjoying Nha Trang Grilled Pork Rolls
This Vietnamese grilled pork sausage dish can be served with green bananas, bean sprouts, pineapple, and assorted fresh herbs. I also enjoy it with fresh vermicelli, mangoes, and white radish. This dish is not picky about ingredients, so feel free to experiment. Making Vietnamese grilled pork sausage in an air fryer is easy, so why not give it a try?
This concludes our guide on making Vietnamese grilled pork sausage using an air fryer. I hope you’ve gained a clear understanding and can successfully prepare this delectable dish. I believe Vietnamese grilled pork sausage is an excellent choice for gatherings, allowing everyone to savor the flavors and engage in lively conversations.
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