Vietnamese Grilled Pork Sausage (Nem Nuong)

Marinate grilled pork sausage

• Soak 100g of pork fat with saltwater and diluted white wine for about 10 minutes. Wash the pork, drain it, and dice it into 1-2 cm cubes.
• Prepare a large bowl. For all ingredients, including 200g of raw ham, 500g of ground pork butt or shoulder, 100g of diced pork fat, 2 tablespoons tapioca flour, 1 teaspoon sugar, 2 teaspoons oyster sauce, 1 teaspoon coffee sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper powder, 2 teaspoons cashew powder.
• Mix all the ingredients to form a smooth dough and let the meat absorb the spices. Marinate grilled spring rolls for at least 1 hour.

Bake grilled pork sausage

• You can use fresh lemongrass or bamboo skewers to grill spring rolls. If you make your own, you should use lemongrass to make the grilled spring rolls more fragrant.
• Lemongrass is washed, peeled off, lightly pounded at the top, and the tops are cut off. The most suitable length of lemongrass is about a hand's length.
• Prepare a little cooking oil and spread it evenly on the gloves so that the grilled spring rolls do not stick.
• Divide the marinated meat and seasoning mixture evenly into equal portions. Each piece of meat you wrap tightly around the lemongrass head.
• Arrange the grilled spring rolls evenly in the oil-free fryer. Spread a layer of oil on the surface of the spring rolls. Bake spring rolls at 180 degrees Celsius for 10 minutes.
• Open the air fryer, turn the spring rolls over, brush with oil to prevent the spring rolls from drying out, and continue to bake for about 5 more minutes at a temperature of 180 degrees Celsius.

Make the sauce

• 200g shrimp washed, peeled, removed the head, and removed the black thread on the back of the shrimp.
• Shrimp and 50g of minced pork liver.
• 100g of glutinous rice has been soaked overnight. Put the rice in the pot and cook for about 10-15 minutes until it is like porridge. Put the rice in the blender and puree it.
• Put the pan on the stove. Add chopped shrimp, pork, and pork liver to the stir-fry. Add spices: 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of cashew powder. Stir for 3-5 minutes, then turn off the heat.
• Put the mixture in the blender and puree. Return the mixture of meat, pork liver, and ground glutinous rice to the pan. Add 2 tablespoons of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of soy sauce. Bring the mixture to a boil and stir until the sauce thickens.
• You can sprinkle a little more dried onions and roasted peanuts on top to make the sauce more attractive.

Enjoy

Grilled pork sausage served with vermicelli, rice noodles, and vegetables such as cucumber, mango, radish, pickled carrots, and raw vegetables.