Springtime heralds the arrival of a myriad of delectable dishes, and right on top is the iconic spring roll. Duncan Lu graced “The Morning Show” to demonstrate his Vietnamese BBQ pork spring roll recipe. The fresh and savory taste, combined with the ease of rolling, makes this dish an irresistible spring delight.
Vietnamese BBQ Pork (Nem Nuong)
- 1kg pork mince
- 1 ½ teaspoons anchovy salt
- 1 tablespoon premium fish sauce
- 4 ½ tablespoons sugar
- 6 cloves garlic, crushed
- 100g pork fat, chopped
- 2 tablespoons honey
- 2 tablespoons hot water
Vietnamese Peanut Sauce
- 3 tablespoons hoisin sauce
- 4 ½ tablespoons peanut butter
- 2 ½ tablespoon sugar
- 150ml water
Spring Onion Oil
- ½ bunch spring onions finely chopped
- ¼ teaspoon anchovy salt
- ¼ teaspoon sea salt
- ¼ teaspoon sugar
- 30ml neutral cooking oil
Rice Paper Rolls
- 300–400g thin rice vermicelli noodles
- 90–120g instant rice paper sheets or standard rice paper sheets
- 1 bunch Vietnamese/cos lettuce
- 2 Lebanese cucumbers, cut into 5–6 cm batons
- Fresh herbs: mint, coriander, Vietnamese perilla, Vietnamese fish herb, and garlic chives (all optional)
- Nem Nuong (BBQ Pork) Preparation:
- Mix all the pork ingredients and hand mix until the mixture becomes sticky. If you have a hand-mixer, use it on medium to high speed.
- Duncan’s tip: The stickiness activates the pork’s proteins, lending the BBQ pork its signature springy texture.
- Add pork fat, combine well, and refrigerate the mixture for at least two hours.
- Soak bamboo skewers in water for an hour and prepare a honey-water mixture by combining honey with hot water.
2. Cooking Nem Nuong:
- Oven Method: Preheat to 180°C, place skewers on a tray, and bake for 15 minutes. Halfway through, turn the skewers. After baking, brush the nem nuong with the honey mixture and return to the oven for 5 more minutes.
- Air Fryer Method: At 200°C, air fry the skewers for 15 minutes, turning once. Baste with honey mixture, air fry for another 5 minutes, then let cool.
- Charcoal Grill Method: Grill skewers over indirect heat for 15 minutes, turning occasionally. Baste with honey mixture, grill over direct heat for another 3-5 minutes or until golden.
3. Peanut Sauce Preparation: Combine all ingredients in a saucepan and heat until bubbling. Blend if necessary and let it cool.
4. Spring Onion Oil: Mix salt and sugar with spring onions. Heat oil until smoking, then pour onto the spring onions. Half of this mixture can be used to garnish the BBQ pork.
5. Rice Paper Roll Assembly:
- Boil vermicelli noodles for 7-8 minutes, strain and cool.
- Duncan’s tip: If using noodles from our online store, boil them in lightly salted water.
- For instant rice paper sheets, place them vertically on a plate, then layer with lettuce, noodles, cucumber, herbs, and nem nuong. Roll into an open-ended cigar shape.
- Duncan’s tip: Avoid overfilling the roll for easier consumption.
- For standard rice paper sheets, dip in cold water, lay flat, and add fillings. Roll twice, fold the ends, and seal.
Duncan’s final tip: Roll with firm but gentle pressure, much like cradling a bird. This ensures a well-made roll without tearing the sheet.
Dive into this spring delicacy and enjoy every bite. Whether paired with the rich peanut sauce or the tangy nuoc mam, each roll promises a burst of flavors and textures.