Nem Nuong -- Vietnamese Pork Patties

"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."
 
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Ready In:
55mins
Ingredients:
13
Yields:
12 patties
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ingredients

  • 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
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directions

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

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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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