Nem Nuong is a Vietnamese dish featuring glutinous rice and ground pork cooked to a thick congee-like consistency and seasoned with fish and mushroom sauce, forming a flavorful and rich sauce.
1. Soak the glutinous rice ahead of time, if possible, to help it cook faster.
2. In a pot, sauté minced shallot and garlic in oil until fragrant. Add ground pork along with liquid seasoning, paprika, and black pepper.
3. Sauté the ground pork for about 5 minutes, then add 3-4 cups of water. Let the rice and pork cook down on low-medium heat until it’s the consistency of thick congee, with the lid slightly on to retain moisture.
4. Blend the congee until smooth. The longer you blend, the more liquefied it will be. Add corn starch slurry to thicken it if needed.
5. Season the sauce with fish sauce, sugar, and mushroom seasoning. Adjust to taste.
6. Optionally, add annato oil to enhance the sauce color.
7. Serve hot.
