Thanh Hoa, a province nestled in the heart of Vietnam, is renowned for its culinary delights, and among them, the Nem Nướng—grilled spring rolls—hold a special place. These aren't your average spring rolls; the Nem Nướng of Thanh Hoa boasts a unique, subtly sweet and savory flavor profile, often attributed to the region's specific blend of spices and the meticulous preparation of the pork filling. This traditional dish is a quintessential part of Tet celebrations, the Vietnamese Lunar New Year, adding a vibrant and flavorful touch to festive gatherings. Its irresistible aroma and delightful texture make it a beloved treat for both locals and visitors alike.
This authentic recipe will guide you through the process of creating these delectable Thanh Hoa grilled spring rolls, from preparing the flavorful pork filling to expertly assembling and grilling the rolls to perfection. Prepare to embark on a culinary journey that will transport you to the heart of Vietnam, allowing you to savor the authentic tastes and traditions of this cherished dish. Let's begin!
Tools Needed
- Oil-free oven or stovetop
- Knife
- Bowl
Ingredients
- Fresh Pork (Butt and Shoulder)
- Pig Skin
- Garlic
- Chili
- Rice Bran
- Fish Sauce
- Lem (fermented rice starter)
- Banana Leaves
- Guava Leaves
- Leaves of the Dich Nang tree
- Salt
- Pepper
- MSG
- Chili Sauce
Step-by-Step Instructions
Step 1. Prepare the Filling
- Select the fresh butt and shoulder parts of the pig that haven't touched water. Cut these parts into thin slices.
- Boil the pig skin, peel it off thoroughly, let it cool, remove all fat, and slice thinly.
- Mix the sliced pork and pig skin with garlic, chili, rice bran, fish sauce, and Lem (fermented rice starter).
- Leave the marinated mixture outside for two to three days to allow the Lem to ferment and the mixture to become slightly sour.
- Bake or grill the marinated mixture in an oil-free oven or on a stovetop until cooked through.
Step 2. Assemble the Spring Rolls
- Wipe the banana leaves clean.
- Add a spoonful of rice bran for fragrance (optional). Add cooked pork and skin mixture into the center of a banana leaf, along with guava and Dich Nang leaves. Wrap tightly.
Step 3. First Fermentation & Marinating
- Leave the wrapped spring rolls outside for about a day and a half to two days.
Step 4. Grill and Serve
- Grill the wrapped spring rolls in a pot without oil until cooked through. Remove the string before serving.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Use freshly butchered pork for the best results.
- The ratio of pig skin to meat is typically 1:2.
- Finely chop the marinated mixture before wrapping.
- Guava and Dich Nang leaves add flavor and have antibacterial properties.
- Use multiple layers of leaves to prevent tearing during wrapping and cooking.
Nutrition
- N/A
FAQs
1. Can I use pre-made rice paper wrappers for the spring rolls?
Yes, absolutely! Pre-made rice paper wrappers are readily available and will work perfectly. Just make sure to soften them properly according to package instructions before using.
2. How long can I store leftover Nem Nướng?
Store leftover Nem Nướng in an airtight container in the refrigerator for up to 2-3 days. They're best enjoyed fresh, but reheating gently in a pan or oven works well.
With this recipe, you've unlocked the secret to crafting authentic Thanh Hoa Nem Nướng, a dish that embodies the flavors and traditions of Tet. Enjoy the rewarding experience of making these delicious spring rolls, and savor the rich taste of Vietnam in every bite. Happy cooking, and Chúc mừng năm mới! (Happy New Year!)