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Vietnamese Grilled Pork Spring Rolls (Nem Nướng) with Special Soy-Peanut Dipping Sauce
A detailed, step-by-step guide to making authentic Vietnamese grilled pork spring rolls (Nem Nướng) with a unique shaping technique for perfectly round rolls and a rich, savory soy-peanut dipping sauce. Includes all tips and tricks for success at home.
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Critical Success Points
- • Drying the pork fat properly for texture.
- • Keeping the meat mixture cold throughout mixing and shaping.
- • Evenly mixing seasonings and aromatics for balanced flavor.
- • Proper grilling for juicy, golden spring rolls.
- • Making the dipping sauce with the right balance of sweet, savory, and nutty.
Safety Warnings
- • Keep all raw pork and utensils separate from ready-to-eat foods.
- • Ensure pork is cooked to at least 71°C (160°F) internal temperature.
- • Be careful when handling hot skewers and oven trays.
- • If using charcoal grill, soak bamboo skewers to prevent burning.
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