Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup dried wood ear mushrooms, soaked in hot water for 20 minutes and chopped
- 1/2 cup glass noodles, soaked in hot water for 10 minutes and chopped
- 1/2 cup shredded carrots
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 20 banana leaves, cut into 8-inch squares
Special equipment needed:
- Food processor
- Steamer
Step-by-step instructions:
1. In a large bowl, mix together ground pork, wood ear mushrooms, glass noodles, carrots, onions, scallions, cilantro, fish sauce, sugar, salt, black pepper, garlic powder, and onion powder until well combined.
2. Take a banana leaf square and place 2 tablespoons of the pork mixture in the center. Fold the leaf over the mixture to form a rectangle and tuck in the sides to create a neat package. Repeat with the remaining pork mixture and banana leaves.
3. Place the banana leaf packages in a steamer basket and steam for 20-25 minutes or until the pork is cooked through.
4. Remove the packages from the steamer and let cool for a few minutes before serving.
- Time:
Preparation time: 40 minutes
- Cooking time: 25 minutes
Temperature:
- Steamer temperature: 212°F
Serving size:
- Makes 20 pieces
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 7g
- Protein: 9g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Wood ear mushrooms can be substituted with shiitake mushrooms.
- Glass noodles can be substituted with vermicelli noodles.
Variations:
- Add 1/4 cup chopped water chestnuts for added crunch.
- Substitute cilantro with Thai basil for a different flavor profile.
Tips and tricks:
- Make sure to soak the banana leaves in hot water for 10 minutes before using to make them pliable.
- Use a food processor to chop the vegetables and noodles quickly and evenly.
- To prevent the banana leaves from sticking to the steamer basket, lightly oil the basket before placing the packages inside.
Storage instructions:
- Leftover Nem La Chuoi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the Nem La Chuoi for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the Nem La Chuoi on a platter and garnish with cilantro leaves and sliced red chilies.
Garnishes:
- Cilantro leaves
- Sliced red chilies
Pairings:
- Serve with nuoc cham dipping sauce.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the banana leaves are too stiff, soak them in hot water for a few more minutes until they become pliable.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Nem La Chuoi is a traditional Vietnamese dish that is often served as an appetizer or snack.
Flavor profiles:
- Savory, umami, slightly sweet, with a hint of garlic and onion.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese