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Vietnamese lemongrass pork patties

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HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

Pork, garlic, red onion, lemongrass, ginger, fish sauce, sugar, salt, pepper. 

ALLERGENS

CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (12 PATTIES)LARGE (24 PATTIES)
ENERGY2687.8kj5375.6kj
PROTEIN70.8g141.6g
FAT TOTAL35.9g71.8g
- SATURATED12.8g25.6g
CARBS11.8g23.6g
- SUGARS6g12g
SODIUM1502.2mg3004.4mg

SIZES

Small:
12 patties - enough for two or more adults.
Large:
24 patties - enough for four or more adults.

GOES WITH

Serve with sweet chilli sauce and a squeeze of lime, either wrapped in lettuce or rice paper, with chopped chilli, herbs, and sprouts; or tossed through rice vermicelli with raw vegetables, herbs, and peanuts; or on their own with a green papaya salad.

 

 

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours. 

PLEASE NOTE: This product contains raw pork and must be fully cooked before consumption.

Place on a preheated, lightly oiled barbecue hotplate or non-stick frying pan and cook for 3 (from defrosted) to 4 minutes (from frozen), each side, until golden and cooked through. 

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