WebInstructions. Fill a large bowl with warm water. Dip rice paper in warm water and place it on a large plate. Place a small amount of lettuce, vermicelli noodles, mint, …
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Nem Nuong Ingredients 475 g ground pork 2 tablespoons toasted rice powder 2 tablespoons corn starch 3 tablespoons honey 2 tablespoons fish sauce 3/4 teaspoon five spice powder 1 tablespoon rice cooking wine (can substitute with dry sherry)
Just add it directly to the pork on the next step in the 'Mixing the Nem Nuong' In a frying pan, set the heat to low and add the oil and annatto seeds in it. Let it toast until the colour from the seeds bleed out onto the oil (approximately 1-2 minutes)
To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well. To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste.
In a small pan, heat up vegetable oil on medium high. Add garlic and lemongrass and sauté until fragrant. Transfer the fried garlic and lemongrass to the Mắm Nêm mixture and mix until combined. If sauce is too thick, mix in a little water or the juice from canned pineapples until you get the desired consistency.