Sausage là gì

When I feel like torturing the neighbors, I take out the grill & cook up Nem Nướng, Vietnamese grilled pork sausage. I waft the aroma of this tasty Vietnamese sausage into lớn their yard. That is what you get for taking my parking!

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Vietnamese Grilled Pork Sausage (Nem Nuong). Please don"t steal my pictures. Yes, I"m looking at you Vietphái nam tour sites!

If you want a little bit more control over the seasoning, you can make Nem Nuong from scratch. Nem Nuong is all about texture. That texture comes from a high amount of fat (Yep. This is why it tastes so good!) and grinding the pork inlớn a paste. To get that perfect texture, select ground pork with at least 20% fat. On top of that, you also add a bit more fat.

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My mother-in-law, who is bestie with her butcher and who fears mystery meats in premade ground pork, prefers to get a slab of fatty pork shoulder/butt và then have her butcher friover grind it up. She also gets pork fat, không tính phí of charge, of which she cuts up into lớn tiny cubes & adds them to lớn the ground pork. It"s really all about that pork fat khổng lồ get that perfect texture in Nem Nuong.

I usually save sầu the fat from my pork trimmings và store them in the freezer. Once I have sầu enough, I take them out to lớn make either Nem Nuong or fried pork fat (tep mo) as a tasty topping to my noodle dishes.

Almost every Nem Nuong recipe you look up online has baking powder. The use of baking powder, specifically Alsa baking powder,puffs up the meat. This makes it appear more voluminous when it"s served in restaurants. It also contributes lớn the the springy texture.



To get the right flavor in Nem Nuong, I use a bit of Tusino Nem Nuong curing powder.Not only does the curing powder provide the signature pink color (from the added dye & sodium nitrite) but it also provides that unique cured flavor.

I had many times tried to lớn make Nem Nuong without the use of Tusino Nem Nuong curing powder.The reason I avoided it for the longest time was because of the preservatives,sodium nitrate and sodium nitrite. Both additives had been under fire on whether they cause cancer in humans.However, after doing some research,I wouldn"t worry too much about its use. One, it"s been approved by the FDA & its use in cured meats is very minimal. Two, these additives are also found in hot dogs, sandwich meat, babé, and naturally in many vegetables such as broccoli, spinach, và celery. So unless you are avoiding all these foods, I wouldn"t worry.

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According khổng lồ the package instructions, you can use the curing powder as the only seasoning in the meat to lớn get the Nem Nuong flavor. You can also add minced garlic, if preferred. However, I"m not one lớn use only one ingredient for a marinade, especially one that is a possible human carcinoren in high concentration (can"t be too safe!). So for my Nem Nuong recipe,I like to lớn use a bit of the curing powder (much less than the package instructions)in addition to fish sauce, sugar & garlic.

Nem Nướngis served in a variety of ways. For the lazies, you can have sầu them with steamed White rice and a side of fresh or pickled vegetables. At the restaurants, you can have sầu Nem Nướng wrapped in rice paper (Nem Nướng Cuốn)with a side of the signature orange Nem Nướngdipping sauce. You can also have Nem Nướngwith rice noodles (Bún Nem Nướng).In a Vietnamese deli, you can have sầu it in a sandwich (Bánh Mì Nem Nướng). However you have sầu it, it"s a classic dish that will surely give you a quality taste of Vietnam. It"s not the healthiest of meats, but it sure is damn delicoius.

In my recipe below, I’m baking my Nem Nuong as a large sheet. I find this to be much easier than rolling them inkhổng lồ balls or wrapping them on skewers. Once my Nem Nuong is done, I slice it up inkhổng lồ long strips to lớn either eat on its own or as a component to any of the delicious dishes mentioned above.