Ba Nams Nem Nuong With Nuoc Leo Sauce Recipes

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BA-NAM'S NEM NUONG WITH NUOC LEO SAUCE



Ba-Nam's Nem Nuong With Nuoc Leo Sauce image

Provided by Nancy Harmon Jenkins

Categories     project, appetizer

Time 30m

Yield serve 4, 6 or 8 people

Number Of Ingredients 15

2 ounces pork fat
1 pound lean pork
1 teaspoon sugar
1 teaspoon finely minced garlic
1/2 teaspoon ground black pepper
2 to 3 tablespoons peanut oil
2 tablespoons tuong
2 tablespoons water
2 tiny hot green or red chili peppers
1/2 cup unsalted peanuts, finely chopped
1 package banh trang rice papers
1 cucumber, unpeeled, thinly sliced
1 bunch mint, thick stems removed
1 bunch coriander, thick stems removed
1 head Boston lettuce, leaves separated

Steps:

  • Have butcher grind pork and pork fat together very fine, or do it yourself in a food processor. Mix sugar, garlic and pepper with pork and set aside, covered and refrigerated, for a few hours or overnight.
  • Combine tuong and water and mix well. Add thinly sliced chili peppers to taste. Place sauce in serving bowl and sprinkle peanuts over top.
  • When ready to serve, form pork into little meatballs about 1 inch in diameter and thread onto wooden skewers. Grill over charcoal if possible, basting frequently with peanut oil; or broil in a gas or electric oven for 15 to 20 minutes, basting and turning skewers until meatballs are nicely browned.
  • While meat is cooking, arrange vegetables on platter with rice papers and a bowl of warm water.
  • Each guest should dip a rice paper in water to soften, then arrange lettuce on rice paper with other vegetables as desired and two or three meatballs. Wrap rice paper to make a little package and dip in nuoc leo sauce before eating.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 25 grams, Carbohydrate 26 grams, Fat 35 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 80 milligrams, Sugar 5 grams, TransFat 0 grams

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