Nem Chua Rán (Fried Fermented Pork Rolls)
Món truyền thống · Vietnamese
Classic crispy fried fermented pork rolls, a popular Vietnamese street food snack. These savory bites are known for their unique tangy flavor from fermentation and a satisfying crunch.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder500g
- Pork skin100g
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic3 cloves
- Chili peppers1-2
- Black peppercorns1 tsp
- Rice paper wrappers10-12 sheets
- Vegetable oil for fryingsufficient amount
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the pork: Finely mince pork shoulder and pork skin. Combine them in a bowl.
- 2
Add seasonings: Mix in fish sauce, sugar, minced garlic, chopped chili peppers, and crushed black peppercorns. Season with salt.
- 3
Ferment the mixture: Cover the bowl and let it ferment at room temperature for 2-3 days, or until it develops a slightly sour aroma. Stir occasionally.
- 4
Shape the rolls: Take a small amount of the fermented mixture and shape it into small logs or rolls. You can wrap them tightly in plastic wrap and chill for easier handling.
- 5
Wrap the rolls: Lightly dampen the rice paper wrappers with water. Wrap each fermented pork roll tightly in a rice paper wrapper.
- 6
Fry the rolls: Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. Fry the wrapped rolls until golden brown and crispy on all sides.
- 7
Drain and serve: Remove the fried rolls from the oil and drain on paper towels. Serve hot with dipping sauce and fresh herbs.
