In Vietnam these little nuggets of deliciousness would be called "nem nuong" (Wikipedia reliably informs us), and barbecued by the side of the road over charcoal, before being wrapped in rice paper with herbs. Here, we're mixing lean pork mince with chopped lemongrass, garlic, ginger and red onion and forming them into discs which can either be barbecued or simply pan-fried for a couple of minutes a side till cooked but still juicy. You can use rice paper or lettuce to wrap them but either way tuck in a few mint and coriander leaves, some softened rice vermicelli if you like, and a drizzle of chilli sauce, although kids, being little heathens, may prefer hoisin or even (gasp!) tomato sauce. Defrost before cooking. Small is 9 patties, large 18.
Pork, garlic, red onion, lemongrass, ginger, fish sauce, sugar, salt, pepper. (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve wrapped in lettuce or rice paper, with the Asian table herb combo, some rice vermicelli and chilli or hoisin sauce.