1/2 cup Nêp (sweet rice), rinsed a few times until the water is cleared
4 cups Water
1/2 cup Lean ground Pork
2 teaspoons garlic, finely chopped
30 small Shrimps, shelled
1/2 tablespoon Crab Paste with Soya Bean Oil (I prefer this one since it's less pungent than the jar of shrimp or crab paste labeled as Gia Vi Nâu Bun Riêu as you see in the picture above)
2 teaspoons Salt
In a small pot, bring water and sweet rice to boil. Then reduce heat to low and cook until soft.
Add shrimps in the sweet rice pot.
In a small pan, fry the garlic with a teaspoon of oil until lightly browned. Add pork and stir for a few minutes.
Add the rest of the ingredients and mix well. Turn the heat off and set it aside.
Using a food processor to process cooked sweet rice and the pork mixture until smooth.
Pour it back into a pot and bring it to boil. If the sauce looks thick, add a little bit more of water. Turn off the heat.
Now, it's time to dip the nem nng roll into the delicious, tasty and glowing orange dipping sauce.