Ingredients:
– 400 grams of pork shoulder meat
– 300 grams of shrimp
– 2 egg yolks
– 2 dried wood ear mushrooms
– A handful of dong fen noodles
– A handful of scallions
– 1 small onion
– 1/2 turnip
– 1/2 carrot
– Dried shallots, a few shiitake mushrooms, and other herbs (optional)
– Seasonings: fish sauce, salt, pepper, vinegar, or lime
– Bánh đa nem (Vietnamese rice paper)
– Lard or cooking oil
Ingredients for Northern-Style Shrimp and Pork Nem
Instructions:
First, prepare the shrimp and pork filling. Choose pork shoulder meat that is tender and has a bit of fat to ensure the filling stays moist and flavorful. Finely chop or mince the meat, while the shrimp should be deveined, shelled, and cut into small pieces. Marinate the shrimp and pork with a little seasoning to enhance their flavor.
Prepare the other ingredients: To ensure the nem stays crispy and doesn’t get soggy, it’s important to prep and drain the excess liquid from the ingredients before cooking. Soak the wood ear and shiitake mushrooms in water until they soften, then rinse and chop them finely. Similarly, soak the dong fen noodles until slightly soft, drain, and cut into short lengths. Thinly slice and chop the onion, turnip, and carrot into thin strips or as desired. Some families also like to add fresh herbs like basil to give it a unique flavor. Separate the egg yolks and whites; the yolks will be used to bind the filling together, while the whites will be used to seal the nem rolls.
Mix the filling: In a large bowl, combine the marinated shrimp and pork with the chopped vegetables, noodles, and mushrooms. Add the egg yolks and mix well with your hands. Be careful not to overmix or squeeze the filling too tightly, as this can cause it to release liquid.
Mix the vegetable, noodle, and mushroom mixture with the marinated meat and egg yolks, then combine by hand.
Wrap the nem: To make the wrapping process easier, soften the bánh đa nem by layering them with fresh banana leaves and covering them. Alternatively, you can use a damp cloth with a bit of beer, or rub half a tomato on the wrappers. When ready, place a sheet of the rice paper on a flat surface, such as a cutting board or large plate, and line it with another half sheet to prevent breakage during frying. Scoop a generous amount of the filling onto the wrapper, then fold in the sides and roll tightly. Finally, brush a little egg white along the edge to seal it shut. Repeat this process until you’ve used up all the filling.
Frying the nem: To achieve a crispy texture, it’s important to control the heat at different stages. Start by turning on the stove and heating the pan to evenly distribute the heat, then add the lard or oil. When the oil is hot enough (you’ll see large bubbles forming around a wooden chopstick), reduce the heat to medium and fry the nem in batches, arranging them neatly in the pan. Occasionally turn them over to ensure even cooking and a beautiful shape. When the nem are about 70% done, remove them from the oil and place them on a wire rack to cool. If frying a large batch, separate the cooked nem with banana leaves or parchment paper for easy storage and freezing.
Cooking the nem: Just before serving, fry the nem over medium heat. Once they turn a light golden color, increase the heat to allow excess oil to escape, ensuring the nem remain crispy and beautiful on the outside while retaining the moisture and sweetness of the filling. If you find it convenient, you can also use an air fryer; simply preheat it at a low temperature and monitor the cooking time to achieve the desired result. This is an effective way to reduce the amount of oil and prevent greasy nem.
Desired Outcome:
The fried nem should have an appealing golden color on the outside and a satisfying crunch. The filling should be moist and flavorful, with the sweetness of the shrimp and the tender texture of the meat and vegetables. This dish is typically served wrapped in lettuce leaves and dipped in a sweet and sour fish sauce, making it a popular choice for any festive occasion.
The fried nem should have a golden color, a crunchy texture, and a moist, flavorful filling.
Notes:
It’s best to marinate the shrimp and pork separately, and choose tender pork shoulder meat with a bit of fat to prevent dryness. Before frying, mix the vegetables and eggs into the filling to avoid excess liquid, which can cause the nem to break or become soggy.
If you don’t have access to fresh shrimp, you can use dried shrimp that have been soaked and softened, which will add a unique sweet flavor.
When wrapping the nem, be mindful not to overfill them, as the filling will expand during frying and can cause breakage.
For fried dishes, a well-known culinary adage states, “First fry the skin, second fry to cook through, and third fry to crisp.” This refers to the two-heat technique, which involves either frying in two separate batches at different times, especially if you’re making a large quantity for freezing, or combining two heat levels in one go for a perfect result. For fried dishes, you can achieve this by adjusting the temperature: first heat the oil to boiling (test with a wooden chopstick for bubbles), then reduce the heat to medium, add the food, and fry to set the shape and seal the surface. When the food is almost cooked, increase the heat to allow moisture to escape, creating a crispy, golden-brown exterior. This is when the Maillard reaction takes place, releasing a captivating aroma and giving the dish an appealing appearance.
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