Nem Nuong

Ingredients

Ground pork

1 pound

Garlic

3 cloves, minced

Shallots

2, finely chopped

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Black pepper

1 teaspoon

Rice paper wrappers

8 sheets

Lettuce leaves

8 leaves, large

Fresh herbs

1 cup, mixed (mint, cilantro, basil)

Dipping sauce

for serving

Instructions

1. In a large mixing bowl, combine the ground pork, minced garlic, finely chopped shallots, fish sauce, sugar, and black pepper. Use your hands to mix thoroughly until all ingredients are well incorporated.
2. Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 1 hour, or overnight if time allows for a deeper flavor.
3. Preheat your grill to medium-high heat, ensuring it's well-oiled to prevent sticking.
4. Divide the marinated pork mixture into 8 equal portions. Shape each portion into small, flat patties, about 1/2 inch thick.
5. Place the patties on the grill and cook for about 3-4 minutes per side, or until they are cooked through and have a nice char.
6. Once grilled, remove the patties from the grill and let them rest for a few minutes to retain their juiciness.
7. To assemble, take a rice paper wrapper and briefly dip it in warm water until pliable. Lay the wrapper flat on a clean surface.
8. Place a lettuce leaf on the rice paper, followed by a grilled pork patty and a generous handful of fresh herbs.
9. Roll the rice paper tightly, tucking in the edges as you go to create a secure wrap. Repeat with the remaining ingredients.
10. Serve the Nem Nuong with the dipping sauce on the side for dipping.