Namang (Vietnamese Deep‑Fried Fermented Pork Sticks)

Ingredients

• 200 g Shredded Pork Skin (Can be bought fresh at Vietnamese markets or frozen at Asian grocery stores)
• 2 tbsp Vodka (Strong alcohol helps reduce the pork skin odor; 40% ABV)
• 1 inch piece Fresh Ginger (Smashed)
• 1 tsp Salt (For rinsing pork skin)
• 500 g Pork Shoulder (or minced pork) (Fresh, cut into small pieces before processing)
• 1 tbsp Garlic (Minced)
• 2 tsp Sugar (Granulated)
• 2 tbsp Fish Sauce (Vietnamese nuoc mam)
• 1 tbsp Cornstarch (Helps bind the meat paste)
• 0.5 tsp Black Pepper (Ground)
• 3 slices Fresh Chili (Thin slices, adjust to heat preference)
• 1 tsp Lime Juice (Freshly squeezed)
• 1 cup Breadcrumbs (Fine breadcrumbs for optional second fry)
• 2 L Vegetable Oil (Neutral oil with high smoke point (canola, peanut))
• 1 medium Cucumber (Peeled and cut into thick slices)
• 1 small Green Mango (Peeled and cut into bite‑size pieces)
• 8 pieces Bamboo Skewers (For serving the sticks with vegetables)

Instructions

1. Prepare Shredded Pork Skin

   Rinse the shredded pork skin with 1 tsp salt, then rinse again. Bring a saucepan of water to a boil, add 2 tbsp vodka and the smashed ginger piece, then add the pork skin and blend for about 30 seconds. Drain quickly and spread the skin on a flat surface to dry.

   Time: PT15M

   Temperature: Boiling

2. Season the Pork Meat

   In a large mixing bowl combine 500 g pork shoulder pieces with 1 tbsp minced garlic, 2 tsp sugar, 2 tbsp fish sauce, 1 tbsp cornstarch, 0.5 tsp ground black pepper and the chili slices. Mix thoroughly until the seasoning is evenly distributed.

   Time: PT10M

3. Freeze the Seasoned Meat

   Cover the bowl with plastic wrap and place it in the freezer for 1½ hours. This firms the meat and makes it easier to process.

   Time: PT1H30M

   Temperature: Freezer (‑18°C)

4. Process Meat into a Paste

   Transfer the frozen meat to the food processor. Pulse for 15 seconds, rest 15 seconds, and repeat until a smooth paste forms. Avoid over‑processing which can heat the meat.

   Time: PT5M

5. Combine Paste with Pork Skin and Shape Sticks

   In a clean bowl combine the meat paste with the dried pork skin. Add 1 tsp lime juice and knead with hands until fully incorporated. Place a piece of plastic wrap on a flat surface, scoop 2 tbsp of the mixture, roll tightly into a long stick, twist the ends, and repeat for the remaining mixture. Ensure each stick is tightly sealed.

   Time: PT15M

6. Chill the Formed Sticks

   Arrange the sticks on a tray, cover with plastic wrap and refrigerate for 2 hours (or freeze for later use). This firms them further and reduces splatter when frying.

   Time: PT2H

   Temperature: Refrigerator (4°C)

7. Deep‑Fry the Sticks

   Heat vegetable oil in a deep pot until a chopstick inserted shows steady bubbles (≈170‑180°C). Fry the sticks in batches on medium heat for about 3‑4 minutes until golden and crisp. For extra crunch, roll the fried sticks in breadcrumbs and fry a second 1‑minute pass.

   Time: PT15M

   Temperature: 170‑180°C

8. Drain and Serve

   Remove the sticks with tongs, place on paper towels to absorb excess oil. Serve on a plate with cucumber and green mango slices. Skewer a stick with a few vegetable pieces and dip into chili sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

1 g