Chicken Nem Nướng (and Spicy Marinated Tofu)
Chicken Nem Nướng (and Spicy Marinated Tofu)
Ingredients
For the Chicken Nem Nướng
- 1 kg lean ground chicken
- 2 tablespoons chicken bouillon
- 1 tablespoon ground black pepper
- 2 tablespoons tapioca starch, or cornstarch
- 1 head garlic, finely minced
- 1 onion, large, finely minced
- 3 tablespoons fish sauce
- 4 tablespoons sugar
- 1/4 cup nem nướng curing powder, Tusino brand; see note for alternative
- 3/4 tablespoon baking soda
- 2 tablespoons neutral oil
- 1/2 cup ice-cold water, (120 mL)
- as needed honey, for optional glaze
- as needed neutral oil, for optional glaze
Alternative for Nem Nướng Curing Powder
- 4 tablespoons fish sauce, if omitting curing powder
- 1 teaspoon five-spice powder, if omitting curing powder
For the Spicy Marinated Tofu
- 450–500 g extra-firm tofu
- 2 tablespoons sambal oelek
- 2 tablespoons sriracha
- 1 tablespoon Maggi seasoning
- 1 tablespoon honey
- 3 Bird’s Eye chilies, finely minced
- 1 tablespoon neutral oil
For Serving
- as needed lettuce
- as needed cucumber
- as needed mango, sliced
- as needed perilla
- as needed shiso
- as needed mint
- as needed cilantro
- as needed rice vermicelli, (bún)
- as needed rice paper
- as needed Nước chấm, for dipping
Instructions
- 1
For the Chicken Nem Nướng: In a large bowl, combine the lean ground chicken, chicken bouillon, ground black pepper, tapioca starch (or cornstarch), finely minced garlic, finely minced onion, fish sauce, sugar, nem nướng curing powder (or the alternative ingredients: 4 tablespoons fish sauce and 1 teaspoon five-spice powder), baking soda, neutral oil, and ice-cold water. Mix vigorously by hand for 4–5 minutes until the mixture becomes sticky and stringy.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and refrigerate the chicken mixture for at least 1 hour. For best results, refrigerate overnight.
⏱️ 60 min
- 3
For the Spicy Marinated Tofu: Press the extra-firm tofu for 20–30 minutes to remove excess water. Then, cut the pressed tofu into batons.
⏱️ 30 min
- 4
In a separate bowl, mix together the sambal oelek, sriracha, Maggi seasoning, honey, finely minced Bird’s Eye chilies, and neutral oil to create the marinade.
⏱️ 5 min
- 5
Add the tofu batons to the marinade, ensuring they are well coated. Marinate the tofu for at least 30 minutes, covering the container with plastic wrap.
⏱️ 30 min
- 6
Shape the refrigerated chicken mixture into patties or onto skewers.
⏱️ 10 min
- 7
Grill the shaped chicken over medium heat until it is cooked through and lightly charred, turning occasionally to ensure even cooking and charring. This will take approximately 10-15 minutes depending on thickness.
⏱️ 15 min
- 8
During the final minute of grilling, optionally brush the chicken with a little honey mixed with neutral oil for a glossy finish.
⏱️ 1 min
- 9
Cook the marinated tofu: Air fry at 390°F (200°C) for 12–15 minutes, or pan-fry until caramelized.
⏱️ 15 min•🌡️ 390
- 10
Serve the cooked Chicken Nem Nướng and Spicy Marinated Tofu with lettuce, cucumber, mango slices, fresh herbs (perilla, shiso, mint, cilantro), rice vermicelli, rice paper wrappers, and Nước chấm for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Nem Nướng (and Spicy Marinated Tofu)
For the Chicken Nem Nướng
- 1 kg lean ground chicken
- 2 tablespoons chicken bouillon
- 1 tablespoon ground black pepper
- 2 tablespoons tapioca starch, or cornstarch
- 1 head garlic, finely minced
- 1 onion, large, finely minced
- 3 tablespoons fish sauce
- 4 tablespoons sugar
- 1/4 cup nem nướng curing powder, Tusino brand; see note for alternative
- 3/4 tablespoon baking soda
- 2 tablespoons neutral oil
- 1/2 cup ice-cold water, (120 mL)
- as needed honey, for optional glaze
- as needed neutral oil, for optional glaze
Alternative for Nem Nướng Curing Powder
- 4 tablespoons fish sauce, if omitting curing powder
- 1 teaspoon five-spice powder, if omitting curing powder
For the Spicy Marinated Tofu
- 450–500 g extra-firm tofu
- 2 tablespoons sambal oelek
- 2 tablespoons sriracha
- 1 tablespoon Maggi seasoning
- 1 tablespoon honey
- 3 Bird’s Eye chilies, finely minced
- 1 tablespoon neutral oil
For Serving
- as needed lettuce
- as needed cucumber
- as needed mango, sliced
- as needed perilla
- as needed shiso
- as needed mint
- as needed cilantro
- as needed rice vermicelli, (bún)
- as needed rice paper
- as needed Nước chấm, for dipping
Instructions
- 1
For the Chicken Nem Nướng: In a large bowl, combine the lean ground chicken, chicken bouillon, ground black pepper, tapioca starch (or cornstarch), finely minced garlic, finely minced onion, fish sauce, sugar, nem nướng curing powder (or the alternative ingredients: 4 tablespoons fish sauce and 1 teaspoon five-spice powder), baking soda, neutral oil, and ice-cold water. Mix vigorously by hand for 4–5 minutes until the mixture becomes sticky and stringy.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and refrigerate the chicken mixture for at least 1 hour. For best results, refrigerate overnight.
⏱️ 60 min - 3
For the Spicy Marinated Tofu: Press the extra-firm tofu for 20–30 minutes to remove excess water. Then, cut the pressed tofu into batons.
⏱️ 30 min - 4
In a separate bowl, mix together the sambal oelek, sriracha, Maggi seasoning, honey, finely minced Bird’s Eye chilies, and neutral oil to create the marinade.
⏱️ 5 min - 5
Add the tofu batons to the marinade, ensuring they are well coated. Marinate the tofu for at least 30 minutes, covering the container with plastic wrap.
⏱️ 30 min - 6
Shape the refrigerated chicken mixture into patties or onto skewers.
⏱️ 10 min - 7
Grill the shaped chicken over medium heat until it is cooked through and lightly charred, turning occasionally to ensure even cooking and charring. This will take approximately 10-15 minutes depending on thickness.
⏱️ 15 min - 8
During the final minute of grilling, optionally brush the chicken with a little honey mixed with neutral oil for a glossy finish.
⏱️ 1 min - 9
Cook the marinated tofu: Air fry at 390°F (200°C) for 12–15 minutes, or pan-fry until caramelized.
⏱️ 15 min•🌡️ 390 - 10
Serve the cooked Chicken Nem Nướng and Spicy Marinated Tofu with lettuce, cucumber, mango slices, fresh herbs (perilla, shiso, mint, cilantro), rice vermicelli, rice paper wrappers, and Nước chấm for dipping.
⏱️ 5 min