pork & fish nem nuong
The fish paste that I use comes frozen in plastic bags from the chiller section at my Asian grocery store. You'll need to defrost it before using it.
  • 1 bunch garlic chives
  • 4 garlic cloves
  • 500g minced pork
  • 300g fish paste
  • 1 tbsp fish sauce
  • 2 tbsp palm sugar, grated
  • ½ tsp salt
  • 2 tsp ground white pepper
How to make it
  1. Snip the garilc chives finely into a bowl.
  2. Peel the garlic and chop it as finely as possible, or put it in a food processor and whizz it until it is a paste.
  3. Put the minced pork, fish paste, fish sauce, palm sugar, salt and white pepper into the bowl of a food processor and whizz it back together until it starts to look sticky. If you don't have a food processor, pound it all together with your hands, massaging it until the mixture is springy. You'll be able to feel the change in texture as the meat starts to get stretchy.
  4. To thread the paste onto skewers, wet your hands, take a small handful of the mixture and form it into a sausage shape around the skewer, spreading it down half the stick.
  5. Repeat with the remaining mixture until you've run out of it. Lay finished skewers onto an oiled tray in a single layer so they don't stick together.
  6. When you've finished forming all of the skewers, you're ready to grill! The nem nuong will be cooked when it takes on a slightly spongey texture with a skin on the outside.
Recipe by onebitemore at https://onebitemore.com/2015/03/the-skewer-party/