Nem Lụi with Shrimp Paste (Regional Twist)
80% chuẩn vị · Vietnamese
This variation of Nem Lụi Huế incorporates shrimp paste (mắm ruốc) into the pork mixture, adding a deeper, more complex umami flavor characteristic of some Central Vietnamese coastal regions. It's grilled on lemongrass stalks as per tradition.
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Nguyên liệu
- Ground pork500g
- Lemongrass stalks6-8
- Shallots2
- Garlic cloves4
- Shrimp paste (mắm ruốc)1 tbsp
- Fish sauce2 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Chili peppers2
- Garlic cloves (for sauce)2
- Lime juice1 tbsp
- Rice paper wrappers1 pack
- Vermicelli noodles200g
- Fresh herbs (mint, basil, perilla)2 cups
- Lettuce leaves1 head
- Cucumber1
- Salt1 tsp
- Black pepper1/2 tsp
- Water1/4 cup
Các bước
- 1
Prepare lemongrass stalks as in the classic recipe.
- 2
Prepare the pork mixture: Finely mince shallots and garlic. In a bowl, combine ground pork, minced shallots, minced garlic, shrimp paste, fish sauce, sugar, vegetable oil, salt, and pepper. Mix thoroughly.
- 3
Form the skewers: Mold the pork mixture around the pounded ends of the lemongrass stalks.
- 4
Grill the skewers: Grill for 8-10 minutes until cooked through and nicely charred.
- 5
Make the dipping sauce: Finely mince chili peppers and garlic. In a small bowl, combine minced chili, garlic, lime juice, fish sauce (1 tbsp), sugar (1 tsp), and water (2 tbsp). Stir well.
- 6
Prepare accompaniments: Prepare rice paper wrappers by dipping them briefly in water. Cook vermicelli noodles according to package directions. Wash and arrange fresh herbs, lettuce, and sliced cucumber.
- 7
Serve: Arrange the grilled nem lụi skewers, rice paper, noodles, herbs, and vegetables on a large platter. Serve with the chili-garlic dipping sauce. Guests assemble their own wraps.
