2 ways to make crispy and delicious pork ear nem and thinh nem that are simple to enjoy

Prepare the ingredients

After buying the pig ears, you should clean the hair around the ears and the dirt inside the pig’s ear, then rub with lemon or soak in vinegar and soak the ears in cold water for about 10 minutes.

Next, clean the pork cheek meat and put the pig ears along with the cleaned pork cheek into a pot, add 1 spoon of seasoning powder and boil over medium heat until the pig ear skin is transparent; if a toothpick can easily pierce through the thickest part of the ear, it means the pig ear is cooked.

Take out the pig ears and pork cheek to cool, then wrap tightly and place in the freezer of the refrigerator for 20 minutes.

Making rice paper with pig ears

First, use a knife to thinly slice the boiled pig ear and pork cheek meat.

Next, put the pork cheek and pig ear into a clean bowl, then add 1 teaspoon of seasoning powder, a little monosodium glutamate, some ground pepper, and minced garlic.

Add 1 tablespoon of fish sauce to the bowl and mix the ingredients until well combined, then let it rest for 20 minutes.

After 20 minutes, add the roasted rice powder to the bowl and continue to mix so that the rice powder adheres to the pieces of meat and pig ear.

To make the dipping fish sauce, mix in the ratio: 1 tablespoon of sugar, 3 tablespoons of water, 1 tablespoon of fish sauce, and 3 teaspoons of vinegar.

Final product

You can enjoy the rice paper with pig ears along with fig leaves or deodar leaves to make the dish more appetizing.

The rice paper with pig ears has a crunchy texture, fragrant soft pork cheek, and a nutty flavor thanks to the roasted rice powder, which will surely delight your family members!

Boil the pork skin

Clean the pork skin and lean meat you bought, then put them into a pot of water, add 1 spoon of seasoning powder into the pot and boil over medium heat until the skin and meat are cooked.

After boiling, while the skin is still hot, use a knife to slice it thinly to make it easier to cut and not chewy. Next, slice the cooked lean meat thinly.

Finally, place the lean meat and skin on 2 separate plates.

Prepare the ingredients

Wash the lime leaves and chop them finely. Peel and finely chop the garlic, and slice the chili.

Prepare the fish sauce

Add 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of monosodium glutamate into a bowl, and stir well. Then add half of the previously chopped garlic and chili into the bowl to complete.

Mixing the Nem Thinh

Prepare a clean bowl, then add the skin, finely chopped meat, and thinh, and mix well. Next, add 1 teaspoon of seasoning powder and 1 tablespoon of monosodium glutamate.

Then, add half of the remaining garlic and chili, along with finely chopped kaffir lime leaves into the mixture, and mix well to combine all the ingredients.

Final Product

Nem thinh with pork skin served with various herbs like fig leaves and guava leaves will create a unique and enjoyable flavor.

This salad dish has an appealing and attractive appearance, with tender lean meat, crispy skin, and the rich layer of thinh that will enhance the family meal.