Nem Nạm, or Vietnamese savory spring rolls filled with a delicious mixture of ground meat and mushrooms, offers a delightful explosion of flavors and textures. These aren't your average spring rolls; the combination of savory meat, earthy mushrooms, and crisp vegetables creates a complex and satisfying bite. The fragrant herbs and perfectly balanced dipping sauce elevate this dish to a culinary masterpiece, perfect for a light lunch or a vibrant addition to any party spread. The unique blend of ingredients makes Nem Nạm a truly special treat, a testament to Vietnamese culinary artistry.
This recipe provides a step-by-step guide to crafting your own perfect Nem Nạm, from preparing the flavorful filling to expertly rolling and serving these delectable spring rolls. Prepare to be amazed by how easy it is to recreate this authentic Vietnamese dish in your own kitchen, resulting in a dish as impressive as it is delicious. Let's get started!
Tools Needed
- Pot
- Mortar and pestle
- Knife
- Chopsticks
- Bowl
- Banana leaves (optional)
Ingredients
- Pig ears: 350g
- Pork skin: 500g
- Pork (mouse meat): 400g
- Ginger
- Chili
- Garlic: 100g
- Onion: 1 small
- Herbs (basil, fig leaves, ginseng, etc.)
- Fish sauce (40° nitrogen): 1 small bowl
- MSG: 1 teaspoon
- Sugar: 1.5 tablespoons
- Pepper
- Seasoning powder: 1/3 tablespoon
- Rice bran powder: 1 small bowl
- Vegetables
Step-by-Step Instructions
Step 1. Prepare the Meat Filling
- Boil pig ears and pork skin with onion, ginger, and seasoning powder in about 2.5 liters of water until soft.
- Combine fish sauce, MSG, sugar, and pepper. Cook until thickened.
- Crush garlic in a mortar.
- Blanch the pork in boiling water for 8-10 minutes until just cooked.
- Soak the pork in cold water to preserve whiteness.
- Remove fat from pork skin and finely mince.
- Finely mince pig ears.
- Remove fat from pork and thinly slice.
- Combine minced pork, pig ears, and pork skin with garlic, fish sauce, and rice bran powder. Mix well.
- Adjust seasoning as needed.
Step 2. Assemble the Nem Nam
- Form the mixture into small rolls.
Step 3. Optional: Enhance Flavor and Preservation
- Wrap the rolls in banana leaves for added flavor and preservation.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Wash pig ears with vinegar and salt to remove dirt before boiling.
- Use a sharp knife to thinly slice the pig ears and pork skin for easier processing.
- Don't overcook the pork; it should be pink and juicy inside.
- Choose high-quality pork from reputable sources for food safety.
- Don't add too much rice bran powder; it should be just enough to bind the ingredients.
- Serve with fish sauce, garlic, chili, and lemon.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I substitute the pork with another type of meat?
Yes! Ground chicken or turkey work well as substitutes for the pork. The cooking time might need slight adjustment.
2. What if I don't have all the fresh herbs listed?
Don't worry! You can omit any herbs you don't have, or substitute with similar herbs you do have. The flavor will still be delicious.
3. How can I make the spring rolls ahead of time?
You can prepare the filling and the rice paper wrappers separately ahead of time. Assemble the spring rolls just before serving to maintain their crispness.
With its blend of savory, earthy, and fresh flavors, this Nem Nạm recipe is sure to become a new family favorite. The relatively simple preparation belies the impressive results, proving that authentic Vietnamese cuisine can be accessible to everyone. Enjoy the satisfying crunch and delightful taste of your homemade Vietnamese mushroom and meat spring rolls!