Before duck hunting consumed my every thought turkey hunting was my hunting obsession. This recipe is a easy way to do something besides turkey nuggets.
Nem nuong is a great Vietnamese meatball that is firm and springy. Easy to make ahead and quick to finish when you want to build the banh mi sandwich. Don’t worry if you aren’t able to connect with a wild turkey, domestic will work just fine.
Ingredients:
For the Nem nuong
2lb turkey minced or ground
1 tablespoon fish sauce (I use Red Boat)
1/2 tablespoon white pepper
1 tablespoon baking powder
1 tablespoon corn starch
1 tablespoon mushroom powder or chicken powder if you can’t find or make mushroom powder
1 tablespoon honey
10 cloves roasted garlic or 5 of fresh (I like the richness of the roasted)
2 teaspoon kosher salt
Grind the turkey meat fine or cut in very small pieces. Add all of the ingredients to the meat and refrigerate for three hours. In a food processor blend all of the ingredients until emulsified into a very sticky paste. Put in bowl and refrigerate covered overnight.
Brushing sauce
5 dehydrated shiitake or morel mushrooms
1/2 cup Hoisin sauce
10 cloves, roasted garlic
Half cup of water
2 teaspoon white pepper
1/2 cup avocado oil
Blend all together till smooth and Refrigerate overnight.
To make the Nem nuong. Bring a large pot of water to a slow boil. Salt the water.
I use a small scoop or spoon. Make sure and dip scoop in water and work with wet hands. This will keep the meat mixture from sticking. Work fast scooping the meatballs and quickly rolling them around in your hand to form a ball. Drop 10 meatballs in the water and slowly stir. They will float to the top. Give them another 2 to 3 minutes and spoon them out into ice water. They will sink as they cool. Place on sheet tray with paper towels and skewer them up or wrap and place in fridge for when you’re ready to grill. Brush the skewers with the sauce and place on a med high heat grill or charcoal. Let them char up a little bit turning them till they look nice. Remember they are already cooked.
To make bahn mi.
Slice open French bread, butter or mayo the bread. Add the nem nuong, dress with cilantro red chilis or jalapeños with dikon, carrots and cucumber, and enjoy.
