Vietnamese Sausage wide display


Vietnamese Sausage

Chef Tu David Phu photo
Chef Tu David Phu
Fri 11/06/2020


About this Custom Cook

Nem Nuong- Vietnamese Sausage
Yield 6 sausages

South West Vietnam [or referred to as “Miền Tây”] contains small populous provinces in the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. Historically, Miền Tây was the pinnacle of the east of the Silk Road. Naturally, the abundance of foreign and exotic ingredients are reflected in the region’s implementation of spices into the region’s icon sausage, Nem Nuong, which translates into “grill sausage.”

Spices don't just add bold and unique flavors, aromas, and colors to Nem Nuong. They also help to preserve them.
Nem nướng , is a Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And sometimes formed around a sugar cane stick. Similar to a kebab, it is always grilled. And ideally served over rice noodles-which is very reminiscent of Bún chả .
The mastery nem nướng, I believe, is in the trade secrets of sausage making which are:
● Don’t over-mix.
● Don't under-mix.
● Make sure the ground meat is really cold
● And the seasoning needs to be perfect.
● Understanding how fish sauce works as a seasoning
1 packet Tumami Spice Blend - Nem Nuong Vietnamese Sausage
2-3 tablespoons fish sauce (preferably Son artisanal fish sauce
2 lbs ground meat [chicken, pork, beef, lamb, or plant-based alternative]

For safety, keep meat as cold as possible during mixing.
1. In small bowl stir together fish sauce and seasoning packet into slurry.
2. Fill large mixing bowl with 2-3 quarts ice.
3. Place meat in another large mixing bowl and place bowl on top of ice. Pour slurry mixture over meat.
4. Using gloved hands (or stand mixer on low speed), mix meat for 5-7 minutes, or until it pulls away from the bowl.
5. Cover sausage with plastic and refrigerate for at least 15 minutes or up to 24 hours.
6. Divide the sausage mixture into 6 balls (about 5.3 ounces each).
7. Dip gloved hands into bowl of cold water each time you form a sausage to minimize sticking.
8. Form sausages into 9.5” x 1.5” logs. Place one sausage lengthwise across each zone of the Brava metal tray. You will cook the sausages in 2 batches.
9. Slide the metal tray into the top shelf and press the green button to begin cooking.
10. When your food is done, wash the tray and cook the remaining sausages.
11. Serve with pickled carrots, scallion oil and peanuts.
1 large carrot
1 cup rice wine vinegar
¼ cup granulated sugar
2 tablespoons kosher Salt
¼ cup toasted unsalted peanuts

1. In small saucepan stir together vinegar, sugar, salt, and ¼ cup of water.
Bring to simmer; remove from heat.
2. Cut carrot into matchsticks and add to brine.
3. Brine carrots for at least 5 minutes, or up to 1 week.
1 bunch scallions (green onions), thinly sliced.
1/2 cup vegetable oil

1. In small saucepan, heat oil on low heat for about for 1 minute.
2. Stir in scallions and cook until tender, about 2 minutes. Remove from heat.