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Namang (Vietnamese Deep‑Fried Fermented Pork Sticks)

Recipe by Helen's Recipes (Vietnamese Food)

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.

MediumVietnameseServes 4

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Source Video
2h 5m
Prep
2h 30m
Cook
33m
Cleanup
5h 8m
Total

Cost Breakdown

$15.52
Total cost
$3.88
Per serving

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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