Nem Lui Hue (Hue Lemongrass Pork Skewers in Rice Paper Wraps)
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Ingredients
- 500 g pork mince
- 3 lemongrass stalks
- 3 garlic cloves
- 2 tbsp fish sauce
- 12 rice paper wrappers
- 150 g rice vermicelli noodles
- 2 little gem lettuce
- 1 fresh mint
- 1 cucumber, cut into batons
- 2 tbsp peanut butter
- 2 tbsp hoisin sauce
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 30.4 g
- Carbohydrate
- 69.3 g
- of which sugars
- 5.4 g
- Fat
- 22.4 g
- of which saturates
- 7.2 g
- Fibre
- 3.9 g
- Salt
- 2.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the lemongrass and garlic and mix into the pork mince with the fish sauce.
- 2
Mould the mixture around skewers in short sausage shapes and grill for 10-12 minutes, turning, until browned and cooked through with no pink remaining.
- 3
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.
- 4
Mix the peanut butter and hoisin sauce with 3 tablespoons of warm water to make a nutty dipping sauce.
- 5
Dip rice paper wrappers in warm water until pliable, then wrap each skewer's meat with noodles, lettuce and mint inside a wrapper.
- 6
Serve the wraps with the peanut-hoisin dipping sauce.
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