Brodard-Style Nem Nướng Dipping Sauce
This recipe yields a generous batch of the legendary, warm orange dipping sauce made famous by Brodard in Little Saigon. It’s thick, velvety, and clings perfectly to your fresh rice paper rolls.
Ingredients
- 1 cup Glutinous Rice unwashed
- 4 cups Water
- 1 can Chicken Stock 355 ml
- 1/2 lb Pork Liver soaked in milk and rinsed and dried
- 1/2 lb Ground Pork
- 1 cup Annatto Seed Oil
- 1 head Garlic minced
- 1/2 jar Shrimp Paste in Soybean Oil
- 4 tbsp Fish Sauce
- 2 tbsp Sugar
- 2 tsp Chicken Bouillon
- Whole milk and salt enough to soak liver
Instructions
- Simmer the Rice Base: In a medium pot, combine 4 cups of water, 1 cup of unwashed glutinous rice, and 1 can of chicken stock. Bring to a boil over medium heat, then lower to a gentle simmer for 15 minutes. Stir occasionally so the rice doesn't stick to the bottom. Skim off any foam that floats to the top. Once the grains burst and the mixture thickens into a congee, set aside.
- Prep the Liver: Trim away any white, chewy fibrous parts from the pork liver and cut it into small chunks. Place the chunks in a small bowl, cover completely with whole milk, and add a pinch of salt. Let it sit for 10–15 minutes to draw out any strong iron odors. Rinse thoroughly under cool water and pat completely dry with paper towels.
- Sauté the Meat & Aromatics: Heat 1 cup of annatto seed oil in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant. Toss in the prepped pork liver chunks and ground pork.
- Season the Base: Add the sugar, chicken powder, fish sauce, and 1/2 a jar of the shrimp paste with soybean oil. Stir thoroughly, breaking up the ground pork with your spoon. Let everything simmer together on low heat for 4 minutes.
- Combine & Cook: Pour the thickened rice congee base directly into the saucepan with your seasoned pork and liver mixture. Stir well to incorporate and let the entire sauce simmer on low heat for 5 minutes to meld the flavors.
- Blend to Silky Perfection: Turn off the heat. Carefully transfer the hot mixture into a standalone blender (or use an immersion blender right in the pot). Blend on high speed until completely smooth, velvety, and vibrant orange.
Notes
- Serve It Warm: This sauce is at its absolute best when served warm or at room temperature, just like they do at Brodard. It will naturally thicken up even more as it cools down.
- The Freezer Hack: If you have leftovers, store them in an airtight jar in the fridge for up to 5 days, or freeze them! To reheat, simply warm it on the stove over low heat with a tiny splash of water or chicken stock to bring back that signature velvety sheen.
- Garnish like a Pro: Pour the warm sauce into individual dipping bowls and top with a quick drizzle of scallion oil (Mỡ Hành) and a heavy sprinkle of crushed roasted peanuts for the ultimate texture bomb!