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Nem Nuong -- Vietnamese Pork Patties

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“These come from a book of Vietnamese cooking, lent to me by a friend. I have not tried them yet. Nuoc cham is a dipping sauce and I have not posted one to go with this recipe as there are plenty already on Zaar.”
12 patties

Ingredients Nutrition

  • 1 tablespoon roasted rice powder
  • 225 g ground lean pork
  • 25 g pork fat, minced
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon fish sauce
  • salt and pepper, to taste
  • oil, for greasing
  • To serve
  • 2 cups salad greens
  • 12 cucumber, seeded and sliced into half moons
  • 2 spring onions, shredded
  • 12 cup fresh herb (Thai basil, coriander or mint)
  • 12 cup nuoc cham sauce


  1. To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
  2. drain and dry and then throw into a hot pan.
  3. Stir over a low heat for about 15 minutes or until golden in colour.
  4. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
  5. Mix the pork and pork fat with the shallot, garlic and fish sauce.
  6. Season with salt and pepper and bind with 1 tbsp rice powder.
  7. Leave to rest in the fridge for 1/2 hour.
  8. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
  9. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
  10. Turn as needed to brown on all sides.
  11. Serve on a bed of lettuce, cucumber, spring onions and herbs.
  12. Dip in nuoc cham.

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