Foolproof Air Fryer Nem Nướng
This recipe makes a generous 5 lb batch, which is perfect for a weekend family feast or stocking up your freezer with my "meat sheet" hack for quick weeknight meals.
Equipment
- ziploc bags
- bench scrapper
Ingredients
For the Sausages:
- 5 lb Ground Pork at least 20% fat, do not use extra lean. Keep very cold.
- 1/2 package Por Kwan Tosino Curing Powder
- 1/4 cup minced shallots
- 1/4 cup minced garlic
- 1/4 cup minced lemongrass
- 2 tbsp Fish Sauce
For Serving:
- 1 package Banh Hoi cooked
- 1 English cucumber cut into spears
- 1 bunch Mint
- 1 bunch Perilla
- 1/4 package Spring Roll Wrappers rolled and deep fried
- 1/2 package Blanched and Shelled Peanuts roasted and crushed
For the Scallion Oil:
- 1 bunch Green Onions chopped finely
- 1/4 cup Neutral Oil
- 1/4 tsp Salt
Instructions
- Marinate & Mix: In a large bowl, roughly combine the cold ground pork, minced shallots, garlic, lemongrass, fish sauce, five-spice, and exactly half a package of the curing powder. Transfer to a stand mixer fitted with the paddle attachment. Mix on medium speed for 10–15 minutes until the meat turns into a highly tacky, sticky paste.
- Build the Flavor: Transfer the paste back to a bowl, cover tightly, and let it marinate in the fridge for at least 2 hours (overnight is even better) to let those classic Vietnamese barbecue flavors develop.
- The Ziploc Bag Hack: Slice open two sides of a plastic Ziploc bag so it opens up flat. Lightly brush the inside with a neutral oil. Using an ice cream scooper for consistency, place two scoops of meat paste near the center fold. Fold the plastic over. Using a tool with a straight edge (like a bench scraper or plastic ruler), press against the meat blob and glide it away from you to form a perfectly smooth, uniform log.
- Air Fry: Slide the shaped sausages out of the plastic and arrange them in a single layer in your air fryer basket, leaving a little space between each so they brown perfectly. Air fry at 380°F for 10 minutes until deeply caramelized and cooked through. (If your air fryer only heats from the top, flip them halfway through).
- Garnish & Serve: Plate the hot Nem Nướng and immediately brush with warm scallion oil to lock in the juiciness. Top with a sprinkle of crushed roasted peanuts.
Notes
- Account for the Shrink: The sausages will shrink slightly as they cook and the fat renders. When using the plastic bag hack, shape them just a little bit longer and thicker than your ideal final serving size.
- The Freezer "Meat Sheet" Hack: If you aren't cooking all 5 lbs at once, leave the shaped sausages inside their oiled plastic sheets, stack them up, and pop them in a freezer bag. On a busy night, you can air fry them straight from frozen!
- The Interactive Platter: Serve these hot with rice paper (Bánh Tráng), a mountain of fresh mint and perilla leaves, pickled carrots and daikon, cucumber slices, and a savory dipping sauce for the ultimate roll-your-own experience.