Rice flour is the traditional ingredient for these, not too surprisingly, so I used the barley flour with a little trepidation. How much like actual Nem Nuong this actually is I can’t say, but we thought it was delicious. Well – all that garlic; how not? The rice flour wasn’t the only liberty I took. This usually has some meat curing salts in it, which I can’t get and don’t particularly want or need, so I just left them out.
We ate it all quickly enough that I didn’t freeze any, but I would think that you could.
4 servings40 minutes – 15 minutes prep time
1 head garlic2 tablespoons rice or barley flour2 tablespoons fish sauce1/2 teaspoon ground black pepper2 teaspoons sugar450 grams (1 pound) ground pork, not lean1/2 teaspoon baking powder2 tablespoons waterPeel the garlic, and pound it to a paste. (Grating it finely words well too.) Toast the flour in a dry skillet over medium heat, stirring as needed, until toasted to a paper-bag brown. Turn it into a mixing bowl with the garlic. Add the remaining ingredients up to the pork and mix well by hand. Dissolve the baking powder in the water and mix it into the meat. Put the seasoned meat into a seal-able container and refrigerate for 4 hours to overnight. Preheat the oven to 400°F. Bake for 15 minutes, then put it under the broiler and let it broil for 5 to 10 minutes, until browned in spots. Let it cool for 15 or 20 minutes or until completely cool, then slice and use to top salads or noodles, or as a component in spring rolls or banh mi. Obviously, keep leftovers well-wrapped and refrigerated.
Last year at this time I made Crisp Fried Pork with Parsley Sauce.