Bún Nem Nướng – Vietnamese Grilled Pork Meatballs with Rice Noodles
A delicious, delicious cooked pork meatballs grilled over noodles, served with an assortment of aromatic herbs, all paired with the perfect balance of Vietnamese Fish Sauce. And it's simple to make!
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.