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Namang (Vietnamese Deep‑Fried Fermented Pork Sticks)
Crispy, slightly chewy fermented pork sticks that are a beloved street‑food snack in Hanoi. Made with shredded pork skin and seasoned pork paste, deep‑fried twice for extra crunch and served with fresh cucumber and green mango slices.
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Cost Breakdown
Critical Success Points
- • Blending pork skin briefly to avoid gelatin release
- • Freezing the seasoned meat before processing
- • Ensuring sticks are tightly rolled and sealed
- • Maintaining oil temperature around 170‑180°C to prevent excessive splatter
Safety Warnings
- • Hot oil can splatter violently; keep a safe distance and use a splatter guard
- • Never leave heating oil unattended
- • Use tongs to handle sticks; avoid using fingers
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