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)
A grilled Vietnamese sausage (Nem Nuong) with sweet, garlicky and smoky flavours that can be eaten as is as a snack, or added to noodle dishes and those delicious Vietnamese rice rolls. In a food processor, combine the garlic, shallots and bacon and blitz until a paste forms (I found it easier to chop everything up into smaller pieces first).
Make Vietnamese pork sausage (Nem Nuong) and set aside. Cut into eggroll/lumpia wrappers into small squares, roll and seal with a beaten egg then deep-fry until crunchy).