If you’ve experienced the pleasures of bun thit nuong (Vietnamese barbecued noodles and pork), you’ll love this recipe. A delicious, flavorful barbecued pork meatballs served over noodles, served with a mix of aromatic herbs that are paired along and seasoned with Vietnamese dipping sauce.
It’s simple to make! Please let me know how you like it.
There are plenty of fresh vegetables that are used in a wide variety of Vietnamese recipes, wouldn’t think so? If you’re eating an item wrapped in a wrap or which is coated in sauce, it’s almost like a served fresh lettuce or some herbs are a component of the dish.
What other soups do you choose and anticipate a bowl filled with beans sprouts and an abundance of mixed herbs with it? Bun nem nuong is into the same category as the vegetable train here.
Bun nem Nuong is identical to a recipe I have shared beforethe recipe – bun Thit Nuong. They share the same base with rice noodles and lettuce, herbs, garnish , and sauce to dip, and grill pork serving as the main protein. The pork is the star here however this dish wouldn’t be as good without the other ingredients.
Ground pork Fineness
The flavor of the nem noong is influenced by the finely ground pork, potato starch and baking powder that is added. For a more consistent and fine-grained grind make sure you ask your butcher to run your meat through the mill at least four times. If you’re purchasing pre-packaged products, you could just wing it and make use of the food processor in your kitchen to create a more fine pork paste.
Ingredients for meatballs
For the potatoes starch I bought the one below from the Vietnamese market, however you can find any brand from your local grocery retailer.
To make the baking soda I prefer single-acting baking powder from Alsa. If you’re unable to locate this particular brand, there are other options that could be a good choice, but you must choose a single-acting one, since the majority of powders found that you find in American baking aisles are double-acting.
Contrary to the majority of baking powders, it has a distinct advantage. It is only acting and not double. If you come across a different single-acting product, go for it!
Adding Sodium Nitrate?
If you truly would like to recreate the way restaurants and shops make nem nuongs in the past, you must add sodium nitrate the pork. This makes the pork pinker and serves as an ingredient in the preservation process. There is a lot of conflicting information on the dangers in adding sodium nitrate into food items.
The trade-off isn’t worth the risk, particularly if you’re forced to make the option of leaving the risk out.
Different shapes & sizes
Forming them into balls is much easier to form and if you’d prefer to shape them into logs to make rolls it is possible as well (another article will follow on this!). It is recommended put the meat in plastic wrap to secure the log shape, while you cook it to create the desired shape. After that, you can take it out and throw it on the grill or in the deep fryer to achieve some nice caramelization .
A meat ball will makes sense when served alongside rice noodles. It is common to see pork skewers served from freshly cooked grills. One of the “musts” for this dish is the addition of scallion marinated in the oil, and peanuts crushed.
Simply looking at this an instant craving for cheap, chilled lager to go with.
Bún Nem Nướng – Vietnamese Grilled Pork Meatballs with Rice Noodles
Equipment
- Instant read thermometer
Ingredients
SEASONING
VEGETABLES
GARNISH
Instructions
- Combine all the seasoning ingredients in one mixing bowl. Mix. The mixture will rise out of baking powder.
- Once all the ingredients are dissolve then add the pork, and mix thoroughly.
- Wrap in plastic wrap, and then refrigerate for the at night or in the freezer for around one hour until hard. The idea is to increase the thickness of the product.
- If you choose to put your meat in a freezer, start washing your vegetables, making the garnishes, then cook the rice noodles according to the instructions on the package. If you refrigerated the meat overnight, start the preparation one hour before you remove the meat from the fridge.
- Even though the butcher has ground the pork 4 times already then blend the chilling meat mix one more time using a food processor following marinating, so that it gets more sticky and more easy to make forms with.
- Shape into desired shapes – typically balls of about 1.25" by diameter. Or bigger logs for speed or to make rolls.
- Then, let it steam for around 10 minutes, so that the shape is maintained prior to it is cooked to the last stage. It shouldn't be completely cooked at this point. The ideal temperature is at least 145 degrees F. Therefore, you should make sure to pull it off well when it appears to be still in shape. You can use a thermometer to determine.
- Grill or deep fry to brown the meat and to finish the cooking.
Special sauce makes this dish more attractive. Thanks