Vietnam Skewered BBQ Pork Nem Nuong

Vietnam Skewered BBQ Pork Nem Nuong

 

1 lb. leg of pork with some fat on it
2 or more cloves garlic, crushed
1 tbsp. nuoc mam (fish sauce)
1 tsp. sugar
3 tbsps. rice wine or sherry
1 tbsp. ground rice or flour
1 lb.  rice noodles
1 small lettuce
sprigs of mint

 

Cut pork into pieces and pound roughly in a pestle and mortar.

 

Add crushed garlic, nuoc mam, sugar, and rice wine.

 

Add ground rice and knead mixture until it is of sausage meat consistency.

 

Mold onto skewers (they should look like long lollipops) and barbecue or broil until brown and crusty.

 

Drop noodles into boiling water and blanch for 1 minute, then drain and keep warm.

 

Serve skewers on a plate with a few lettuce leaves, noodles, and mint with fish sauce on the side.

 

Each diner assembles his or her own concoction, removing the pork from the skewers and wrapping it in a lettuce leaf.

 

Serve with Nuoc Leo, a rich, meaty sauce.

 

 

Nuoc Leo Sauce:
1/2 cup of short grain rice
2 cups stock
2 cloves garlic
1 tbsp.  sugar
1 tbsp. oil
4 ounces minced pork
2 tbsps. yellow bean sauce or sub with hoisin sauce
1 tbsp. nuoc mam (fish sauce)
2 tbsps. chili sauce
4 tbsps. roasted peanuts, pounded

 

In a large bowl, soak rice in enough water to cover for 2 hours.

 

Drain, bring to a boil in a large saucepan, cover, and simmer over low heat for 15 minutes until dry and set.

 

Crush garlic and sugar together. Heat oil and fry garlic until brown.

 

Add pork, bean sauce, nuoc mam, and chili sauce and simmer for 3 minutes, stirring well.

 

Add cooked rice and simmer for 5 minutes.

 

Stir in nuts and remove to cool before serving as a sauce with barbecue dishes.