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Savor the unique blend of meaty richness, chewy tenderness, and the crispy texture of pork skin, complemented by the aromatic essence of thính and sung leaves. This simple recipe ensures an unforgettable taste experience.
Ingredients for Authentic Nam Dinh Rice Ball Rolls
– Pork buttock meat: 200g
– Succulent pork skin: 200g
– Fragrant thính: 50g
– Angelica leaves
– Sung leaves
– Garlic: 5 cloves, lime, chili
– Fish sauce, seasoning powder
How to Make Authentic Nam Dinh Rice Ball Rolls
Step 1. Prepare the ingredients for rice ball rolls
– Soak Angelica and Sung leaves in lightly salted water, wash thoroughly multiple times
– Clean buttock meat, remove all membranes
– Use a sharp knife to thinly slice pork skin, leaving a little fat. Blanch the pork skin in boiling water, remove hair, rinse with salted water. Then, steam until fully cooked.
– Thính is made from rice soaked in water overnight, drained. Roast the rice until golden on a pan, then grind it into a powder to create fragrant and ivory-colored thính.
– Crushed garlic, finely chopped, thinly sliced chili.
Step 2. Slice pork skin as thin as vermicelli.
Step 3. Boil the meat
Boil the pork buttock meat until fully cooked (careful not to overcook to prevent blandness and disintegration). To achieve this, put the meat in when the water is just starting to boil and use a fork to flip it, ensuring the outer layer is cooked while the inside remains tender.
Thinly slice the meat and use a knife to tenderize it.
Step 4. Mix the rice ball rolls
Mix thính with pork meat and skin, seasoning powder, fish sauce, garlic. Knead the mixture for a smooth texture, ensuring the meat cooks through while remaining tender due to the warmth of your hands. Shape the mixture into rice ball rolls and wrap them with banana leaves.
Finally, wrap the mixture using banana leaves.
Step 5. Prepare the dipping sauce for rice ball rolls
Mix 2 tablespoons of fish sauce with 1 chopped pepper, 3 minced garlic cloves, and the juice of half a lime.
When serving, lay out sung leaves, place Angelica leaves, put the rice ball roll, roll it up, dip in the sauce, and savor the delightful flavor.
Some tips for making rice ball rolls:
For a delicious and authentic rice ball roll, selecting the right ingredients is crucial.
– Pork skin: Choose from healthy pigs, preferably from the head part, not too thick, and with less fat to ensure a firm rice ball roll.
– Pork meat should be freshly cut from a recently slaughtered pig while still warm. Avoid rinsing it with overly cold water to preserve the savory and tender qualities of the meat.
– Thính, made from fragrant rice of Nam Dinh, imparts a rich aroma that enhances the overall flavor.
– Dipping Sauce: meticulously crafted from authentic Sa Chau traditional fish sauce.
You can use common ingredients as substitutes, but the flavor won't be as exquisite as the original nem.
Wishing you all the best in your culinary endeavors!
Minh Tam (Curator)
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