Vietnamese Pork Sausage | Nem Nuong
Nem nuong is Vietnamese grilled pork sausage, known for its savory and slightly sweet taste, often served in many different ways but usually always with fresh herbs and dipping sauce.
Ingredients
Annatto oil:
- ½ cup avocado oil, or any neutral oil
- 1 Tbsp annatto seed
Marinade:
- 3 lbs ground pork or pork shoulder, (and grind yourself)
- 3 Tbsp brown sugar
- 2 Tbsp fish sauce
- 3 garlic cloves, chopped
- ½ large shallot, chopped
- 1 Tbsp roasted rice powder
- 1 Tbsp potato starch
- ½ tsp Alsa baking powder
- ¼ cup nem nuong curing powder
- 1 tsp black pepper
- 2 Tbsp mushroom powder
- 2 Tbsp annatto oil
Glaze:
- 2 Tbsp honey
- ½ tsp annatto powder
- ½ tsp white vinegar
Instructions
- To make the annatto oil: heat oil in small saucepan.
- Once oil is hot, remove saucepan from heat and add annatto seeds.
- Let it sit for 5 minutes then strain to remove the seeds.
- Set annatto oil aside.
- I like to grind my own meat. For this I will use a 3 lbs pork shoulder cut into one inch pieces and grind in a food processor. You can easily skip this step and just use ground pork.
- Mix all seasoning ingredients in a bowl.
- Add mix to electric mixer with ground pork and a few cubes of ice.
- Pulse and grind until mixture has a pasty texture to it.
- Remove meat from the electric mixer. Grab the meat and whack it 10 times in a medium to large size bowl. This will remove the air bubbles in the meat and help it bind better.
- Cover the bowl with saran wrap and place in fridge for at least 3 hours but preferably overnight.
- Remove meat from fridge and preheat oven to 350 degrees.
- Place parchment paper on baking pans. You will probably need to use 3 baking pans for this.
- Rub annatto oil on hands as meat will stick to your hands if they're not oiled.
- Rub annatto oil on an ice cream scooper, scoop meat into balls and flatten with your hands to form patties.
- Place patties on baking pans.
- Bake patties for 30 minutes. Note that the lower and upper rack might burn the patties quicker, so you might need to swap them around after 15 minutes.
- Remove pan from oven and brush patties with the honey glaze mix, then flip over and brush the other side.
- Put the pans back in the oven and bake for another 10 minutes.
- You can either eat this sausage with rice, put it in a rice noodle salad with fish dipping sauce, or roll them in rice paper with lettuce and herbs and dip it in either fish dipping sauce or hoisin peanut butter dipping sauce.
Notes
Nutrition
Serving: 1patty | Calories: 243kcal | Carbohydrates: 4g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 47mg | Potassium: 198mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg