Nem nuong nha trang sauce recipe

I hope you all had a wonderful Thanksgiving! Over the weekend, I went down khổng lồ LA lớn visit my parents, and of course, I spent the entire weekend eating. Other than all the turkey, stuffing, & mashed potatoes, I had a good amount of Vietnamese food as well. I always love the Vietnamese food in LA because it gives me endless amounts of inspiration for my blog. Before I left, I picked up a few ingredients I can’t get up here. One of those ingredients is nem nuong. I used them to make these amazing nem nuong spring rolls!


How do you eat nem nuong spring rolls?

Nem nuong can be eaten in a variety of different ways. You can eat it by itself, in a vermicelli bowl, or in spring rolls. I would say my favorite way khổng lồ eat them is definitely in spring rolls.

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Nem nuong is grilled on a skewer, so they are the perfect shape for spring rolls. I pair it with mint, cucumber, lettuce, and vermicelli noodles all wrapped in rice paper. My nem nuong spring rolls are on the simpler side, but you can add other ingredients like carrots, bean sprouts, or pickled daikon. My favorite thing about spring rolls is you can put as much or little of each ingredient based on your preference. If you’re looking for a traditional take on spring rolls, check out my Vietnamese spring roll recipe!

Which dipping sauce do you use with these nem nuong spring rolls?

You can use either nuoc cham or a special stick orange sauce made with shredded shrimp. Personally, I grew up eating it with the orange sauce and I love it, but it’s hard to find. When I made these nem nuong spring rolls, I used nuoc cham, & it tasted just as good.

Did you make this dish?

If you made this dish, I would love khổng lồ see!

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