Recipe: Deep-fried Pork Roll - Nem chua rán

By Helen Le Published: February 20, 2016

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Mix the shredded pork skin with 1 tsp salt and then rinse well a few times to reduce the strong smell.
  • Bring a saucepan of water to a boil, then add 2 tbsp strong alcohol and a piece of mashed ginger. Add the shredded pork skin and blanch for 30 secs. (Remember not to cook the pork skin too long.) Drain well and spread it out on a flat surface to air dry.
  • Place 500g minced pork in a large mixing bowl. Season the minced pork with 1 tbsp minced garlic, 2 tsp sugar, 2 tbsp fish sauce, 1 tbsp tapioca or corn starch, 1/2 tsp pepper and a few chili slices. Mix really well, then cover and freeze for about 1-2h before processing into a paste. Have short breaks after every 15 secs of processing.
  • Combine the pork paste with the shredded pork skin and use your hand to squeeze and mix everything until it's well combined. Add about 1 tsp lime juice.
  • Divide and wrap the meat mixture into rolls with cling film, using about 2tbsp amount for each roll. Make sure the rolls are tight so when you deep fry, they won't break.
  • Chill the rolls into the fridge for a few hours before deep frying.
  • Heat a lot of vegetable oil in a pan, at least enough to cover the pork rolls. Keep the heat on medium and start deep frying. You can decide whether you want to fry them once or twice. Roll them over the bread crumbs and deep fry.
  • Normally served with Nem chua ran are cucumbers, jicama and green mangoes cut into bite-sized piéces.
  • After deep frying and draining off the excess oil on paper towel, cut the Nem chua ran into bite-sized pieces. Serve with sweet chili jam using bamboo skewers.