Nem Lụi Huế (Huế Lemongrass Pork Skewers)

Name: Nem Lụi Huế (Huế Lemongrass Pork Skewers)
Total time: 1 h 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 medium shallot 20g, roughly chopped, 20g; 2 cloves garlic 8g, roughly chopped; 2 ounces ground pork see note; 2 ounces sauce whole grain soybean, tương hột, such as Super Q Tương Hột or Cholimex; 2 ounces smooth peanut butter; 1/2 cup milk plus more as needed; 4 ounces pâté Vietnamese pork, such as Flower Brand; 2 tablespoons sugar plus more to taste; 1 tablespoon distilled white vinegar; 1/2 teaspoon fish sauce plus more to taste; 1/8 teaspoon freshly ground black pepper; 2 Thai chiles fresh, stemmed and thinly sliced; 1/2 teaspoon baking powder; 2 ounces pork back fat cut into 1/4-inch dice, see note; 8 ounces ground pork see note; 6 1/2 ounces pork Vietnamese, paste, such as Tay Ho and Phu Huong; 2 tablespoons sugar; 1 1/2 tablespoons fish sauce; 1/2 teaspoon Diamond Crystal Kosher Salt ; for table salt, use half as much by volume; 1/2 teaspoon freshly ground black pepper; 2 medium shallots 40g, finely chopped; 16 grams garlic finely minced; 1 ounce pork skin cooked and shredded, roughly chopped, optional, see note; 16 lemongrass stalks bottoms trimmed to 6-inch lengths and lightly crushed with the blunt side of a knife; vegetable oil for greasing and brushing; pickled carrots for serving, carot chua, see note; papaya Pickled, for serving, du du chua, see note; rice paper To Serve as, Platter:; 2 ounces rice vermicelli noodles Vietnamese

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40Ingredients

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Ingredients

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4 SERVINGS

1 Tbsp. vegetable oil

1 medium shallot (20g, roughly chopped, 20g)

2 cloves garlic (8g, roughly chopped)

2 oz. ground pork (see note)

2 oz. sauce (whole grain soybean, tương hột, such as Super Q Tương Hột or Cholimex)

2 oz. smooth peanut butter

1/2 cup milk (plus more as needed)

4 oz. pâté (Vietnamese pork, such as Flower Brand)

2 Tbsp. sugar (plus more to taste)

1 Tbsp. distilled white vinegar

1/2 tsp. fish sauce (plus more to taste)

1/8 tsp. freshly ground black pepper

2 Thai chiles (fresh, stemmed and thinly sliced)

1/2 tsp. baking powder

2 oz. pork back fat (cut into 1/4-inch dice, see note)

8 oz. ground pork (see note)

6.5 oz. pork (Vietnamese, paste, such as Tay Ho and Phu Huong)

2 Tbsp. sugar

1 1/2 Tbsp. fish sauce

1/2 tsp. Diamond Crystal Kosher Salt (; for table salt, use half as much by volume)

1/2 tsp. freshly ground black pepper

2 medium shallots (40g, finely chopped)

16 grams garlic (finely minced)

1 oz. pork skin (cooked and shredded, roughly chopped, optional, see note)

16 lemongrass stalks (bottoms trimmed to 6-inch lengths and lightly crushed with the blunt side of a knife)

vegetable oil (for greasing and brushing)

pickled carrots (for serving, carot chua, see note)

papaya (Pickled, for serving, du du chua, see note)

rice paper (To Serve as, Platter:)

2 oz. rice vermicelli noodles (Vietnamese)

8 oz. pineapple (fresh skinned and cored, sliced lengthwise into 3-inch long and 1/4-inch-thick pieces)

2 Persian cucumbers (thinly sliced lengthwise into 1/4-inch-thick pieces)

1 green mango (small, peeled, pitted, and sliced lengthwise into 3-inch long and 1/4-inch-thick pieces, see note)

2 star fruit (small, sliced crosswise into 1/4-inch-thick pieces, optional; see note)

2 bananas (small green, peeled and thinly sliced lengthwise into 1/8-inch-thick pieces, optional; see note)

1 head butter lettuce (leaves picked and washed )

1 bunch rau ram (Vietnamese coriander, leaves picked)

1 bunch perilla (leaves picked)

1 bunch mint (leaves picked)

rice papers (round or square)

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Nem Lụi Huế (Huế Lemongrass Pork Skewers)

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