This Nem Nuong Sauce Recipe is what Brodard Restaurant in Westminster, California is keeping the secret on. I can proudly say that this is the authentic sauce that came from Nha Trang. This secrete orange hue sauce doesn't have a name for itself, but the taste is what people remembers it for.
Nem Nuong Cuon isn’t original without this secret sauce. Straight from my home town Nha Trang, VN. This is the original and authentic nem nuong Ninh Hoa sauce recipe everyone is searching.
he truth about nem nướng cuốn is that it’s only 60% complete if it goes without this special orange dipping sauce. Let me show you the secret recipe on how to make this sauce.
Brodard restaurant in Westminster, ca is well known for their nem nướng cuốn along with this savory sauce. But this is not where it started. Originally, this is nem nướng ninh hòa, in nha trang, VN; my home town.
The nem nướng its self is actually pretty easy and straight forward to make. I used premade nem nướng package meat and added a bit of oil and extra black pepper to the mix before shaping it on lemongrass stalks and grilling over charcoal. A method used in hue VN, called nem lụi.
Now for the sauce, in 4 cups of water add 1 cup of unwashed glutinous rice; we need that starch for a thick sauce. And 1 can of chicken stock.
Simmer on medium heat for 15 minutes. make sure to remove any foam that floats to the top.
Once the grain bust and the consistency thickens, set aside.
Using 1/2 lb of pork liver. trim off any white chewy fiber, and cut into small chunks.
Add milk to cover with a bit of salt. Let sit for at least 10-15 minutes before rinsing with water and dried off with paper towels.
In a sauce pan, add 1 cup of anatto seed oil.
1/2 a garlic minced
1/2 lb prepped pork liver
1/2 lb ground pork
2 tablespoons sugar
2 teaspoon chicken granulate
4 tablespoon fish sauce
And 1/2 a jar of shrimp paste with soybean oil.
Stir and simmer on low heat for 4 minutes before adding in the congee.
Mix and let simmer on low for 5 minutes before blending.
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