Nem Nướng - Grill Pork Patty

You can serve nem nuong with banh mi.

This recipe for nem nuong is one of the most versatile recipes of all time.  There are so many different application for this that I don't know where to start.  I love to use this with sandwiches and added to rice paper rolls.

2 lbs ground pork (or chicken)
10 cloves garlic, mashed and minced
1/4 cup granulated sugar
1 tsp ground black pepper
1 Tbsp fish sauce
1-3 drops of red food coloring (optional)
1 Tbsp single acting baking soda or tapioca or cornstarch
1/4 cup warm water

In a bowl, place the ground meat with the garlic, sugar, fish sauce, and food color.  Sprinkle the baking soda/tapioca/cornstarch as you combine the ingredients.  Slowly add a teaspoon at a time of water into the meat mixture and combine well.  You want the mixture to be moist but not dripping wet.  Allow the mixture to set for about 30 minutes.

Shape the patties to whatever size you like.  In the picture above, I made an oval shape that I will add to a submarine or hoagie roll.  You shape these into little meatballs and serve it over rice noodles.  You can cook this on a grill pan or regular pan.  Cooking time will very depending on the thickness of your shape.