Ba-Nam's Nem Nuong With Nuoc Leo Sauce

Name: Ba-Nam's Nem Nuong With Nuoc Leo Sauce
Total time: 30 min
Yield: serve 4, 6 or 8 people
Cuisine: vietnamese
Ingredients: 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

By Nancy Harmon Jenkins

Total Time: 30 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

Featured in: FROM VIETNAM, SUBTLE MIX OF FLAVORS

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:serve 4, 6 or 8 people

2ounces pork fat
1pound lean pork
1teaspoon sugar
1teaspoon finely minced garlic
½teaspoon ground black pepper
2 to 3tablespoons peanut oil

For Sauce

2tablespoons tuong
2tablespoons water
2tiny hot green or red chili peppers
½cup unsalted peanuts, finely chopped

To Serve

1package banh trang rice papers
1cucumber, unpeeled, thinly sliced
1bunch mint, thick stems removed
1bunch coriander, thick stems removed
1head Boston lettuce, leaves separated

Ingredient Substitution Guide

Preparation

Step 1
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.
Make the Sauce
1. Step 2
  Combine tuong and water and mix well. Add thinly sliced chili peppers to taste. Place sauce in serving bowl and sprinkle peanuts over top.
2. Step 3
  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.
3. Step 4
  While meat is cooking, arrange vegetables on platter with rice papers and a bowl of warm water.
To Serve
1. Step 5
  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.