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Dipping Sauce for Pork Sausage Rolls
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Dipping Sauce for Pork Sausage Rolls

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 25
The dipping sauce for Nem Nuong Cuon at Brodard in Orange County is legendary. A perfect blend of savory and sweet infused with garlic and chili, it's a rich and flavorful complement to the grilled pork spring rolls. This signature orange sauce is so beloved, everyone tries to replicate it at home and I think we have come close to recreating that taste.

Ingredients 

Annatto oil:

  • ¼ cup avocado oil, or any neutral oil
  • 1 Tbsp annatto seeds

Ingredients:

  • 1 Tbsp garlic, minced
  • ¼ cup annatto oil
  • ¼ cup shallots, minced
  • ¼ lb ground pork
  • ¼ lb shrimp , with head on, peeled, rough chop, save the shells and head
  • 1 liter coconut water
  • 1 Tbsp mushroom powder
  • ½ Tbsp rock sugar
  • 2 Tbsp cornstarch, mixed with ¼ cup water
  • 2 Tbsp hoisin
  • 2 Tbsp almond butter, or peanut butter
  • 2 Tbsp fish sauce
  • 1 Tbsp white vinegar
  • 1 egg, beaten
  • peanuts, chopped for garnish
  • 1 Tbsp tomato paste
  • 1 Tbsp chili paste

Instructions

Annatto oil:

  • In a small saucepan, on medium heat, add oil.
  • When hot, remove saucepan from heat and add annatto seeds. Let it sit for 5 minutes, then remove seeds.

Instructions:

  • Heat up a pan and add the annatto oil.
  • Then add garlic, shallots and shrimp heads and shells. Cook for a couple of minutes until shallots are soft.
  • Add ground pork and cook for a few minutes, until it's no longer pink.
  • Add shrimp and cook for a couple of minutes more, until shrimp turns pink.
  • Then add coconut water, mushroom powder, rock sugar, cornstarch mix, hoisin, almond butter, fish sauce and vinegar.
  • Bring to a boil, then reduce heat to medium and let it simmer for 10 minutes.
  • Turn off heat and remove the shrimp shells.
  • With a hand blender, purée the sauce mix .
  • Then add one egg, stirring it with a fork in one direction.
  • Slowly mix it up so you can still see streaks of the egg.
  • Turn heat on to high and let it cook for another minute. Remove from heat.
  • Serve in individual ramekins and top with crushed peanuts.

Nutrition

Serving: 1portion | Calories: 82kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg

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