Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 cup finely chopped lemongrass
- 1/4 cup minced shallots
- 1/4 cup fish sauce
- 2 tbsp. sugar
- 2 tbsp. vegetable oil
- 2 tbsp. cornstarch
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. red pepper flakes
- 20-25 pieces of rice paper
- 1 head of lettuce, washed and separated
- 1 bunch of mint leaves, washed and separated
- 1 bunch of cilantro, washed and separated
- 1/4 cup chopped peanuts
Special equipment needed:
- Large mixing bowl
- Grill or grill pan
- Food processor or mortar and pestle
- Large plate or platter for serving
- Small bowls for dipping sauce
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, lemongrass, shallots, fish sauce, sugar, vegetable oil, cornstarch, salt, black pepper, garlic powder, and red pepper flakes. Mix well until all ingredients are evenly distributed.
2. Preheat grill or grill pan over medium-high heat.
3. Take a small amount of the beef mixture and form into a small sausage shape. Repeat until all beef mixture is used up.
4. Place the beef sausages on the grill or grill pan and cook for 3-4 minutes on each side, or until fully cooked.
5. While the beef is cooking, prepare the rice paper by soaking it in warm water for 10-15 seconds, or until soft and pliable. Place the rice paper on a clean surface.
6. Once the beef is fully cooked, remove from the grill and let cool for a few minutes.
7. To assemble the nem nướng, place a piece of lettuce on the rice paper, followed by a few mint leaves, cilantro, and a beef sausage. Sprinkle with chopped peanuts.
8. Fold the sides of the rice paper over the filling, then roll tightly to form a spring roll shape.
9. Repeat until all ingredients are used up.
10. Serve the nem nướng with a dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 20-25 pieces of nem nướng
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 6g
Protein: 10g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Brown sugar can be used instead of white sugar.
- Peanut oil can be used instead of vegetable oil.
Variations:
- Add sliced cucumbers or carrots to the filling for extra crunch.
- Use different herbs such as Thai basil or parsley.
- Serve with a sweet chili dipping sauce instead of traditional fish sauce dipping sauce.
Tips and tricks:
- Make sure to finely chop the lemongrass to avoid any tough pieces in the filling.
- Soak the rice paper in warm water until it is pliable, but not too soft or it will tear easily.
- Use a non-stick grill pan to prevent the beef from sticking.
Storage instructions:
Nem nướng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the nem nướng in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the nem nướng on a large platter and garnish with extra herbs and chopped peanuts.
Garnishes:
Chopped peanuts, extra herbs such as cilantro or mint leaves.
Pairings:
Serve with a side of steamed rice or vermicelli noodles.
Suggested side dishes:
Vietnamese pickled vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the beef mixture is too wet, add more cornstarch to help bind it together.
- If the rice paper tears, double up on the rice paper to prevent the filling from falling out.
Food safety advice:
Make sure to cook the beef sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Nem nướng is a popular Vietnamese street food that originated in the central region of Vietnam.
Flavor profiles:
Nem nướng has a savory and slightly sweet flavor from the fish sauce and sugar, with a hint of lemongrass and garlic.
Serving suggestions:
Serve the nem nướng as an appetizer or as a main dish with a side of rice or noodles.
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Region: Vietnamese