Nem Nướng Cuốn Bánh Tráng with Crispy Pork Belly
80% chuẩn vị · Vietnamese
An elevated version of the classic, incorporating crispy fried pork belly alongside the traditional grilled nem nướng for added texture and richness.
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
- Ground pork400g
- Pork fat (skin on)80g
- Fish sauce2 tbsp
- Sugar1 tbsp
- Black pepper1 tsp
- Garlic powder1 tsp
- Baking powder1 tsp
- Pork belly (skin on)200g
- Rice paper wrappers1 pack
- Fresh lettuce leaves1 head
- Fresh mint leaves1 bunch
- Fresh cilantro sprigs1 bunch
- Fresh basil leaves1 bunch
- Cucumber1
- Pickled daikon and carrot (Do Chua)1 cup
- Peanut sauce ingredients (hoisin sauce, peanut butter, garlic, chili)For sauce
Các bước
- 1
Prepare the nem nướng mixture as per the classic recipe (Steps 1 & 2).
- 2
Grill the nem nướng sausages until cooked through and browned.
- 3
Prepare the crispy pork belly: Score the skin of the pork belly. Rub with salt and water. Roast or fry until the skin is crispy and the meat is cooked through. Cut into bite-sized pieces.
- 4
Prepare the dipping sauce and accompaniments as per the classic recipe (Steps 4 & 5).
- 5
Assemble the rolls: Dip a rice paper wrapper in warm water. Layer with lettuce, herbs, cucumber, pickled vegetables, a piece of grilled nem nướng, and a few pieces of crispy pork belly. Roll tightly.
- 6
Serve immediately with the peanut dipping sauce.
