Bún Nem Nướng - Vietnamese Grilled Pork Meatballs & Rice Noodles

Method8 steps · about 1 hr 45 min

1. 1

   Step 1: Combine all seasoning ingredients in a bowl and mix. It will bubble from the baking powder.

   Uses 2 tablespoons sugar · 2 teaspoons potato starch · 1/4 teaspoon salt · 1.5 tsp single-acting Alsa baking powder · 4 tsp water · 1 tablespoon fish sauce · 1 tablespoon oil · 2 teaspoons chopped garlic (finely chopped (or 1 teaspoon garlic powder))

2. 2

   Step 2: After everything is dissolved, add the pork (1 lb) and mix well.

   Uses 1 lb ground pork · Sugar, potato starch, salt, single-acting baking powder, water, fish sauce, oil and garlic mixed together

3. 3

   Step 3: Cover the seasoned pork mixture and refrigerate overnight, OR freeze about 1 hour until slightly firm. This chilling makes the mixture easier to shape.

   Freeze pork mixture for quick route · 60 minUses One pound of ground pork mixed evenly with the seasoning

4. 4

   Step 4: If you chose to freeze your meat, start washing your veggies, prepare the garnishes, and cook the dried rice noodles (1 package) according to package instructions. If you fridged it overnight instead, begin this prep 1 hour before you pull the meat from the fridge.

   Uses 1 package dried rice noodles · separate water for boiling rice noodles · green or red leaf lettuce (shredded) · mint – (rau thơm) · Vietnamese perilla – (tiá tô) · Vietnamese balm – (kinh giới) · cucumbers (sliced)

5. 5

   Step 5: Although the butcher ground the pork four times already, blend your chilled meat mixture one final time in a food processor after marinating so it becomes stickier and easier to form shapes with.

   Uses Seasoned pork chilled until slightly firm, then moved to the food processor

6. 6

   Step 6: Form into desired shapes--usually balls about 1.25" in diameter or larger logs for speed, or to add to rolls.

   Uses Cold seasoned pork blended again until sticky and easy to shape

7. 7

   Step 7: Steam the shaped meatballs about 10 minutes, just until they hold their shape; this is only the preliminary cooking stage. Proceed immediately to step 8 to finish cooking.

   Steam meatballs · 10 minUses water for steamer pot · Pork paste rolled into balls about 1¼ inches across

8. 8

   Step 8: Choose deep-frying in separate frying oil OR grilling to brown the partly steamed meatballs. Finish cooking until the centres reach 160°F (71°C), the endpoint for ground pork. Serve over the cooked drained rice noodles with washed lettuce, mint, perilla, Vietnamese balm and sliced cucumbers. Add pickled carrots and daikon, ready-made scallion oil, crushed peanuts and the already-cooked egg rolls (4–6). Offer prepared fish-sauce dipping sauce alongside.

   Uses pickled carrots and daikon radish đồ chua · wilted scallion in oil mở hành · crushed peanuts · 4–6 ready-cooked egg rolls · fish sauce-based dipping sauce (nước chấm) · oil for deep-frying only if choosing that final cooking route · Meatballs steamed about ten minutes to hold their shape; finish cooking immediately · Package-directed rice noodles and washed lettuce, herbs and sliced cucumbers ready for assembly