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Friday, May 7, 2021

Nem Nuong Vietnamese Pork Loaf

Nem Nuong...The perfect Vietnamese Pork Loaf to make for bowls of Pho or a Bahn Mi sandwich! Mix ahead of the game and bake as needed for a delicious quick dinner in no time.


Springtime has hit our little corner of the world, the snow caps on the mountains are receding rapidly and the irrigation canals are running at full speed! You can see signs of folks planting their little garden patch that they will turn to daily for fresh vegetables as their crops come in. Our little Bird Habitat is filling up, it seems the birds are getting ready for nesting season. And for us, it is time for lighter meals. 

When springtime hits, we love to take advantage of the fresh vegetables that come in our CSA or from the gardens around us. Around our table, there are no hard and fast rules for making Pho. With a rich broth to enjoy we add lots of vegetables, some noodles, and slices this delicious Nem Nuong Vietnamese Pork Loaf. But I must confess, we cannot wait for the bok choi to start showing up at the farmer's markets in our little town...

Easy and delicious Nem Nuong Vietnamese Pork Loaf.

As the weather continues to heat up, another favorite for a quick and fresh tasting meal is a Bahn Mi sandwich. I love the convenience of making the pickled vegetables and the pork loaf ahead. To complete your dinner sandwich take French baguettes, slices of Nem Nuong Vietnamese Pork Loaf, crunchy pickled vegetables, add lots of fresh cilantro and a spicy hot chili drizzle. A quick pickled vegetable recipe is included at the bottom of this post. And although not traditional I believe minced green onions along with the garlic would be a lovely addition to Nem Nuong Vietnamese Pork Loaf...

Ingredients needed for this recipe:
  • ground pork
  • brown rice flour
  • fish sauce
  • baking powder
  • garlic
  • sugar
You will also need:
  • cutting board
  • small kitchen knife
  • fine holed planer or grater
  • small skillet
  • measuring spoons
  • medium-sized mixing bowl
  • small loaf pan
Now we are ready to begin!

How to make Nem Nuong Vietnamese Pork Loaf.

Nem Nuong a Vietnamese Pork Loaf
400-degree oven

1 pound ground pork, not too lean
1 head of garlic
3 T brown rice flour*
2 T Fish Sauce
1/4 - 1/2 t ground black pepper if you love pepper, use the full measure
2 t sugar 
1/2 t baking powder
2 T water

Place the brown rice flour in a dry skillet, and begin toasting over a medium-high burner. It will take a moment for the burner and the flour to get hot enough to begin browning, once the heat is up, attend the flour by stirring or swirling the flour in the pan, adjusting the heat level to prevent burning if needed. You want to toast to a medium brown color, think brown paper bag...set aside to cool.


Peel the head of garlic, then finely mince, or grate the garlic. 

Combine all of the ingredients including the garlic and toasted brown rice flour. 


Mix thoroughly and pack into a prepared small loaf pan. Refrigerate covered for at least 4 hours. 

To bake: preheat the oven to 400 degrees. Bake the pork loaf for 20 - 25 minutes or until done. Preheat the broiler and broil for 5 to 8 minutes to brown the top.


Let cool before slicing thinly. 

 * to make brown rice flour, add rice to a coffee grinder, process until reduced to a flour consistency. 

Quick Pickles Vegetables
adapted from NY times

1 medium-sized cucumber
1 large carrot
1 Jalapeno pepper 
2 T sugar
2 T rice wine vinegar
1/4 t salt

Cut the Jalapeno pepper in half, remove and discard all seeds. 

Peel the cucumber leaving a bit of the green skin. Cut n half lengthwise, scoop out the seeds in the middle. 

Peel the carrot. 

Julienne cut all of the vegetables, combine them with salt, sugar, and vinegar. Toss well. Let rest in the refrigerator, covered, until serving time. 

Storage options for Nem Nuong Vietnamese Pork Loaf. Store unbaked for up to 24 hours. Baked Nem Nuong may be stored for up to four days. You may freeze Nem Nuong, but expect a possible loss of texture upon thawing. Thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Nem Nuong Vietnamese Pork Loaf has been included below. 
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Printable "copy and paste" version:

Nem Nuong a Vietnamese Pork Loaf
adapted from Seasonal Ontario Food
400-degree oven

1 pound ground pork, not too lean
head of garlic
3 T brown rice flour*
2 T Fish Sauce
1/4 - 1/2 t ground black pepper if you love pepper, use the full measure
2 t sugar 
1/2 t baking powder
2 T water

Place the brown rice flour in a dry skillet, and begin toasting over a medium-high burner. It will take a moment for the burner and the flour to get hot enough to begin browning, once the heat is up, attend the flour by stirring or swirling the flour in the pan, adjusting the heat level to prevent burning if needed. You want to toast to a medium brown color, think brown paper bag...set aside to cool.

Peel the head of garlic, then finely mince, or grate the garlic. 

Combine all of the ingredients including the garlic and toasted brown rice flour. 

Mix thoroughly and pack into a prepared small loaf pan. Refrigerate covered for at least 4 hours. 

To bake: preheat the oven to 400 degrees. Bake the pork loaf for 20 - 25 minutes or until done. Preheat the broiler and broil for 5 to 8 minutes to brown the top.

Let cool before slicing thinly. 

 * to make brown rice flour, add rice to a coffee grinder, process until reduced to a flour consistency. 

Quick Pickles Vegetables
adapted from NY times

1 medium-sized cucumber
1 large carrot
1 Jalapeno pepper 
2 T sugar
2 T rice wine vinegar
1/4 t salt

Cut the Jalapeno pepper in half, remove and discard all seeds. 

Peel the cucumber leaving a bit of the green skin. Cut n half lengthwise, scoop out the seeds in the middle. 

Peel the carrot. 

Julienne cut all of the vegetables, combine them with salt, sugar, and vinegar. Toss well. Let rest in the refrigerator, covered, until serving time. 

Storage options for Nem Nuong Vietnamese Pork Loaf. Store unbaked for up to 24 hours. Baked Nem Nuong may be stored for up to four days. You may freeze Nem Nuong, but expect a possible loss of texture upon thawing. Thaw in the refrigerator before reheating. 

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Would you like to comment?

  1. This is different, and something I'd like to try. Must I use rice flour?

    ReplyDelete
    Replies
    1. You will need to use some sort of flour as a stabilizer for the meat. I think you could use wheat flour if you like, just be sure to toast it for the flavor it provides.

      Delete
  2. I love bahn mi but wouldn't have thought about making the filling myself!

    ReplyDelete
    Replies
    1. We have made the meatballs many times (and why I suggested adding some sliced green onions to the pork loaf) but this pork loaf is way easier! Thanks for stopping by, I appreciate it!

      Delete
  3. Hubby would like this. Thanks so much for linking up with me at the Unlimited Link Party 26. Pinned!

    ReplyDelete
    Replies
    1. Dee, you are welcome, I appreciate you're hosting this link up, thank you!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!