Nam Nuang (แหนมเนือง) DIY
What’s up !
I’ve been in London for almost 8 months and really miss Thai food so much, actually what I am going to show you today isn’t Thai food, but adapted Vietnamese food.
I went to Vietnamese restaurants a few times so far, but haven’t found any good place yet. What I like the most is Nam Nuang (Here, it’s called BBQ pork with paper rice), so I had to learn how to make it !
This is my first time for Nam Nuaug, which I got the recipes from a Thai website I couldn’t remember. The most significant thing for this menu is definitely the sauce. Does anyone know how to make the sauce ? You might be surprised if I tell you the secret behind this.
All you need for the sauce are :
- 1 x Potato - cooked, smashed.
- Pork soup - 500 ml
- Sugar - 1 cup
- Salt - 1 teaspoon
- Fish sauce - 1 tablespoon
- Tamarind paste - 2 tablespoon
- Pickled garlic water - 2 tablespoon
- Pig liver - 2 small pieces, cooked smashed.
Firstly, put half cup of sugar into a small pot without water and bring to boil. Wait until it turns brunt-sugar-brown color, then add pork soup and rest of sugar, bring to boil again.
To make it more sticky, put smashed cooked potato in. Flavor it with all ingredients except pig liver and heat it for about 5 minutes to ensure that it becomes smooth and creamy. Finally, add cooked smashed pig liver.
When finish the first part of making the sauce, you will need extra things for the sauce to be more tasteful and yummy for Thai. Putting chili with vinegar and grind peanut is needed.
Looks great huh ?
Once you’ve done the sauce, Let me tell you the things you’ll need.
- Rice paper - I bought from China town.
- Pak Preaw (ผักแพรว) - China town
- Chili
- Garlic
- Green apples - replacement for green mangoes.
- Banana - I couldn’t find green one.
- Rice vermicelli (เส้นหมี่ขาว)
- Iceberg Lettuce (ผักกาดแก้ว)
- Pork and Meat balls. I bought from Tesco.
And it is the time to put them together !!
What do you think ?