Keep the Nem Dry
When preparing Nem, it’s crucial to pay attention to the filling. The traditional Nem filling consists of ground pork shoulder, shrimp, glass noodles, and various vegetables such as wood ear mushrooms, oyster mushrooms, carrots, jicama, bean sprouts, onions, cilantro, and scallions. For variations like crab Nem, add crab meat, or for snail Nem, include pre-cooked snails.
Separately marinate the meat with a little oil, seasoning, fish sauce, and pepper. Ensure the vegetables are thoroughly washed, dried, and finely chopped. For watery vegetables like jicama, blanch them quickly and squeeze out the excess moisture. Soak the glass noodles in warm water at 40-45 degrees Celsius, drain, and cut into small pieces. Avoid using water that is too cold, which can make the filling hard, or too warm, which can make it mushy.
Fry Nem to Crispy Perfection
Only when you’re ready to wrap the Nem, combine the meat and vegetables, and finally, add just enough egg to bind the ingredients, leaving a little egg white to seal the edges of the Nem after wrapping.
Coating for Color and Crunch
There are several techniques to achieve a golden-brown, crispy exterior for your Nem. The traditional method involves brushing the Nem with a mixture of vinegar or lemon juice and a touch of sugar. Alternatively, some people prefer to use beer, which also contributes to a crisp texture while preserving the original flavor.
In Southern Vietnam, it’s common to coat the Cha Gio (spring roll) with a mixture of coconut milk, vinegar, and sugar, adding a distinct nutty flavor. This step also helps the Nem stay crispy and warm for a longer period.
The Secret to Long-Lasting Crispiness
Double Frying for Ultimate Crispness
Remember the golden rule of frying Nem: use a two-step frying process. During the first step, fry the Nem over medium heat, turning them occasionally to ensure even cooking.
When the Nem is about 70% done, remove them from the oil and place them on a wire rack to cool. If you’re making a large batch, divide them into portions (equivalent to a single meal) and wrap them in layers of parchment paper before freezing.
Just before serving, fry the Nem a second time over medium-high heat, without thawing them first. Initially, the oil should be at medium heat, and once the Nem turns golden brown, increase the heat to help expel excess oil and achieve a crisp, golden texture.
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