Vietnamese Sausage (Nem Nuong)
Adapted from a NYT Cooking recipe from the great Samin Nasrat. This is a wonderful recipe that is easy to put together! The ground rice powder is a game changer. This is a good meal-prep recipe as the uncooked sausage can be made and frozen ahead of time. This is a test
Ingredients
- 1 tablespoon plus1 teaspoonjasmine rice
- 1 tbspgranulated sugar
- 0.5 teaspoonfreshly ground black pepper
- 0.5 teaspoonDiamond Crystal kosher salt or ¼ teaspoon fine sea salt
- 0.5 teaspoonbaking powder
- 2 tbspfish sauce
- 2 tspGrated Garlic
- 1 poundground pork
Instructions
- 1
Line a baking sheet with parchment paper; set aside.
- 2
Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
- 3
Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
- 4
Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
- 5
Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
- 6
Divide and roll the remaining sausage into 4 equal size logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together.
- 7
To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
- 8
Drain sausages on paper towels, and serve hot.