Photograph of the finished Rice Noodles with Grilled Pork Sausage

Vietnam · Bún nem nướng

Rice Noodles with Grilled Pork Sausage

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Rice paper Rice paper 8 leaves
  • Photograph of Pork liver Pork liver 5.6 oz
  • Photograph of Roasted peanuts Roasted peanuts 3.5 oz
  • Photograph of Lettuce Lettuce 7.1 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp

Method

  1. 1 Grind the pork with garlic, sugar, and pepper until it forms a smooth, sticky paste.
  2. 2 Shape the meat around bamboo skewers and grill over charcoal until golden brown on all sides.
  3. 3 To make the dipping sauce: grind pork liver with roasted peanuts, then simmer until thickened with garlic and chili peppers.
  4. 4 Fry the rice paper until puffed up or grill it until crispy to serve as a side dish.
  5. 5 Grilled spring rolls with vermicelli, lettuce, and cucumber, dipped in sauce.

With an appliance

  • Oven 56 min

    Replace step 2: place the spring roll skewers on the middle rack of the oven at 220 degrees for 13 minutes and rotate the tray after 7 minutes; the spring rolls will be evenly golden brown, not roasted over charcoal, but will lack smoky flavor.

Start cooking