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If you want a little bit more control over the seasoning, you can make Nem Nuong from scratch. Nem Nuong is all about texture. That texture comes from a high amount of fat (Yep. This is why it tastes so good!) and grinding the pork into a paste. To get that perfect texture, select ground pork with at least 20% fat. On top of that, you also add a bit more fat.Bạn đang xem: Premade là gì

My mother-in-law, who is bestie with her butcher and who fears mystery meats in premade ground pork, prefers to get a slab of fatty pork shoulder/butt and then have her butcher friend grind it up. She also gets pork fat, free of charge, of which she cuts up into tiny cubes and adds them to the ground pork. It”s really all about that pork fat to get that perfect texture in Nem Nuong.Bạn đang xem : Premade là gì

I usually save the fat from my pork trimmings and store them in the freezer. Once I have enough, I take them out to make either Nem Nuong or fried pork fat (tep mo) as a tasty topping to my noodle dishes.

Almost every Nem Nuong recipe you look up trực tuyến has baking powder. The use of baking powder, specifically Alsa baking powder, puffs up the meat. This makes it appear more voluminous when it ” s served in restaurants. It also contributes to the the springy texture .

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To get the right flavor in Nem Nuong, I use a bit of Tusino Nem Nuong curing powder. Not only does the curing powder provide the signature pink color ( from the added dye and sodium nitrite ) but it also provides that unique cured flavor .According to the package instructions, you can use the curing powder as the only seasoning in the meat to get the Nem Nuong flavor. You can also add minced garlic, if preferred. However, I ” m not one to use only one ingredient for a marinade, especially one that is a possible human carcinogen in high concentration ( can ” t be too safe ! ). So for my Nem Nuong recipe, I like to use a bit of the curing powder ( much less than the package instructions ) in addition to fish sauce, sugar and garlic .In my recipe below, I’m baking my Nem Nuong as a large sheet. I find this to be much easier than rolling them into balls or wrapping them on skewers. Once my Nem Nuong is done, I slice it up into long strips to either eat on its own or as a component to any of the delicious dishes mentioned above .

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