Brodard's Grilled Pork Loaf Spring Roll Recipe | Bi Quyet Sot Cham Nem Nuong

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and easier to find.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

pork fat

🥗Healthier: lean pork

💰Cheaper: beef fat

Lean pork reduces fat content, while beef fat can be less costly.

rice paper

🥗Healthier: lettuce leaves

💰Cheaper: cabbage leaves

Lettuce leaves provide a fresh wrap with fewer calories.

Start by making the nato seed oil with half a cup of cooking oil and one teaspoon of banana seed in one liter of water.

Add one cup of washed glutinous rice and one teaspoon of salt to the pot, put on medium heat, skim off any foam, and let simmer for 15-20 minutes.

In a separate pan, add the nato seed oil and stir fry half a clove of minced garlic for about one minute.

Add ground pork to the pan, breaking it up to ensure even cooking, then add pork liver pate and mesh it out as well.

Simmer the mixture for about six to eight minutes, then add it to the simmering congee mixture.

While still simmering, add 1.5 cups of sugar, 2 tablespoons of hoisin sauce, half a cup of fish sauce (to taste), 2 ounces of white vinegar, and 2 ounces of shrimp and bean oil paste to the pot.

Stir well and let simmer for another 5 minutes, then turn off the heat and let it rest to room temperature or cool overnight in the fridge.

Blend the sauce to avoid lumps or graininess, then return it to the pot and simmer on low until ready to eat, served warm.

For the nem (grilled pork loaf), use pre-made ones from the supermarket, or make from scratch with frozen pork.

Grease a bowl with oil to prevent sticking, season the meat with extra black pepper, and fry a piece to taste and adjust accordingly.

If grilling, shape the meat on skewers and grill over charcoal, or bake in the oven at 375-400°F for about 20 minutes, then broil for 5 minutes for char.

Let the cooked nem rest for about 5 minutes, then cut lengthwise for spring rolls.

Prepare crispy fried egg roll shells by rolling them up with green onion and sealing with an egg base, then fry and set aside.

Gather lettuce, pickled daikon, carrots, cucumbers, chives, and Vietnamese mint for the spring rolls.

Wet rice paper slightly, add lettuce, pickled daikon, carrots, fried egg roll shells with onions, and roll that part up first.

Add in the nem, roll it over, close the sides, add chives, and seal shut to complete the spring roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens