Char Grilled Pork Sausage Skewers Wrapped in Rice Paper and Fresh Herbs: Nem Nuong

Ingredients

  • Hoisin Dipping Sauce
  • 4 ounces or ½ cup hoisin sauce
  • 1 ½ tablespoons white vinegar
  • 4 ounces or ½ cup milk
  • 1 tablespoon crushed roasted peanuts
  • 10 ounces ground pork
  • 10 ounces fish paste*
  • + 17 more ingredients
    • 1 tablespoon fish sauce
    • 1 tablespoon sugar
    • ½ teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 12 spring onions, sliced
    • 2 cloves garlic, finely diced
    • ½ cup vegetable oil
    • 12 sheets rice paper
    • 1 bunch fresh perilla leaf, picked*
    • 1 bunch fresh Vietnamese mint, picked
    • 1 bunch fresh mint, picked
    • 1 cucumber, halved and finely sliced lengthwise
    • 3 star fruit, finely sliced
    • ½ bunch fresh garlic chives, sliced into 2-inch lengths
    • Special equipment: 12 wooden chopsticks, soaked in water for 20 minutes
    • 1 red chile, diced
    • *Can be found at specialty Asian markets.

Preheat a grill to medium heat.For the Hoisin Dipping Sauce: In a saucepan combine the hoisin sauce and the white vinegar, put over medium heat and then add the milk, and stir through. Continue to stir just before the boiling point is reached, then allow the mixture to cool. Sprinkle the dipping ...

View full recipe at SpringPad

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