Brodard's Grilled Pork Loaf Spring Roll Recipe | Bi Quyet Sot Cham Nem Nuong

What's the secret to Brodard Restaurant orange sauce for their Grilled Pork Loaf Spring Rolls?
This sauce is made famous in Nha Trang, Vietnam; or better yet, my birthplace in VN. The dish is actually known as Nem Nuong Ninh Hoa (province). It is a must have when visiting Nha Trang. The special is not about the grilled pork, but their famous sauce that goes with it.
It is thick texture sauce that's made of sweet rice, pork, pork liver, fish sauce, annato oil, garlic, and sugar. Sweet, salty, bold tasting sauce that combines perfectly with the bouncy, crunchy, and fresh, cure pork loaf spring rolls.
This recipe is mainly for the dipping sauce. As the pork paste is actually easily accessible in Vietnamese supermarket now, I didn't make this pork paste from scratch, rather I bought it premade. It saves a lot of time and also the taste and quality is no difference from making it from scratch.
The grilled cured pork loaf is bouncy in texture and is pinkish red from the salt cured. The bouncy meat is made from grinding up frozen pork. Which breaks down the structure of the pork and creates a finely grounded pork paste. There's plenty of pork fat added to keep the pork moist and flavorful when it is grilled.
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[@tamkevindo]

Ever since I moved up to the bay area, it was impossible for me to find anything remotely similar to what I had back at home in OC. So I decided to make this sauce the other day and honestly, it tasted EXACTLY like Brodard's. I was mostly eyeballing the ingredients at first but the next day I adjusted with more sugar, fish sauce, hoisin, and shrimp bean oil paste and the taste was phenomenal!! Thank you so much for sharing, it brings back childhood memories.

[@ChefQsTravelRecipe]

Thanks so much 😊 Glad you enjoyed my recipe :)

[@veggiethoj]

Thank you so much for the recipe! I've been looking for the right word for this sauce. It's hard explaining the yellow sauce for spring roll, when everyone only knows the hoison one.

[@yuniayang9454]

Thank you so much for sharing your delicious recipe!!!!

[@ChefQsTravelRecipe]

Thank you for watching! :) ❤️

[@Mary-sh2bp]

Fine! I’ll tell you my secret! 😂. The fried spring roll wrapper that are put inside doesn’t shatter and tends to gets hard when rolled up like that. What I do, I fold it three times, making sure it’s a rectangular shape and seal it with flour paste (flour and water, make it a thicker consistency), then put the wrapped paper inside another egg roll wrapper to make layers. This is how the Brodard rolls gets that crunch because of that layer. I do this fairly often and my family loves it. But when I’m near Brodard’s, I still get it from them because nothing can beat the original.

[@ChefQsTravelRecipe]

Thanks for the tip! :) I’ll try it your way next time I’m making this! Brodard rolled long green onions inside their crunch rolls, I think that’s what makes it fluffy and doesn’t get hard. I did it that way and it turns out great. It also adds flavor and aroma. :)

[@JulieBounmasanonh]

Dame that looks bomb!

[@CT-bx5ld]

Thank you for the sauce recipe!!!! God bless!!

[@aron137]

i love nha trang, beautiful place, and i honestly couldn't figure out what was in that sauce when I had nem nướng. It's so good now i can make it.

[@ChefQsTravelRecipe]

I had it 3x the last time I came back lol

[@ttran602]

Thank you for the sauce recipe! I’ve tried several recipes and this is the closest to Brodard!! 👍

[@cookingcutiepieAI]

Love it. Thanks for sharing. New friend here!❤

[@ChefQsTravelRecipe]

Welcome friend ☺️👋

[@TheTranLife]

Will definitely give this recipe a try. TYSM!

[@nphan3940]

Cam on chi rat nhieu. Hom nay làm theo cong thuc cua chu, ong chong va hai chau ăn rat nhieu. Cam on chu da chia se. Toi co Thu rat nhieu cong thuc cua nuoc sot nay, chi co cong thuc cua chu la thich hop nhat thoi.👍

[@ChefQsTravelRecipe]

Thank you 😊 🙏 mình cảm thấy rất vui đã có thể giúp ai tìm được công thức ngon miện :)) cảm ơn chị đã theo giỏi và ủng hộ kênh:))

[@Nisabehere]

Thank you so much . I would like to make my own rolls

[@richlandnguyen5590]

Very good video, i love it

[@tishjohnson6157]

Thx u for the sauce recipe

[@ChefQsTravelRecipe]

Thank you for watching :))

[@lydadu7607]

Thank you

[@ChefQsTravelRecipe]

😊🙏🧑‍🍳

[@KD-on9fg]

Looks bomb!

[@ChefQsTravelRecipe]

thanks :))

[@iamvietnamese74]

This sauce looks great and look forward to trying it. Nha Trang is my 2nd favourite place to visit whenever i go back to the homeland! I'm curious to know, how crucial is the shrimp paste to the recipe? As I'm allergic to shrimp (minor allergy) so wondered if it would be a big deal if I omitted it. Thank you!

[@ChefQsTravelRecipe]

I’ve never tried it without the shrimp. Although the shrimp in Soybean oil jar only have 20% shrimp. Try without it and let me know if it still works 😆

[@iamvietnamese74]

So I ended up leaving it in the recipe and no side effects which is great . This recipe is so amazing, I feel like I'm in Nha Trang!!! Definitely my new favourite dipping sauce for my fresh rolls! Thank you! @@ChefQsTravelRecipe

[@michellele-anzelc4571]

are we using the rice cup or a regular measuring cup for the rice?

[@ChefQsTravelRecipe]

Regular measuring cup. Basically just make a thick congee. :)

[@vrakiraa]

Nice vid Chu bi

[@ChefQsTravelRecipe]

Is this richman?!

[@vrakiraa]

@@ChefQsTravelRecipe yea lmao

[@mikeposadas2163]

Is there a sub for the fried shrimp paste

[@lowdown3007]

Do you have a sausage recipe? Trying to get rid of some leftover ground pork

[@ChefQsTravelRecipe]

Not yet… but will soon :)

[@Hamter342]

Looks good especially the sauce

[@valpunzalan8295]

Can I do this without shrimp paste?

[@ChefQsTravelRecipe]

Of course you can… but it won’t be the same recipe lol

[@anitaasouphakhet5584]

I can tell your recipe is way better than Bordard’s! Just went yesterday and it’s no longer as good as it used to be. So disappointing.

[@LienLe-ko4pm]

Can you please tell me which liver pate?

[@ChefQsTravelRecipe]

I used pork liver pâté. But I’m sure any pate would be ok 👌

[@johnsmith8731]

👍

[@ChefQsTravelRecipe]

😊

[@jennytruongtakahara6974]

I thought the sauce was too sweet I will cut back next time

[@FM-ij7iu]

Is there a substitute for the pork liver?

[@ChefQsTravelRecipe]

You can do without it if you don’t want it. The authentic original Vietnamese recipe has it, but most of the restaurants that serves this sauce don’t put it in or put very little because it is catered to more Americanized taste palate. :)

[@lamsytuan1]

Can I use pate liver can?

[@dannguyendac6105]

@@lamsytuan1 I use the paste liver can from Canada !

[@karynvo2461]

Surely you meant half a head of minced garlic? It looked like quite a bit for half a clove

[@ChefQsTravelRecipe]

Yes… that’s what I meant 😂 I always thought 1 clove of garlic 🧄 is 1 whole garlic. 🤔 thanks for correcting! Now I know the difference between 1 garlic head and 1 garlic clove 😂 I know the Vietnamese term … “1 củ” & “1 tép” tỏi .

[@sammivang1178]

How long does the sauce last in the fridge?

[@ChefQsTravelRecipe]

I actually eat whatever and then put the left over sauce in the freezer. Probably last a month. You can heat it back up to eat again. :)

[@jennytruongtakahara6974]

I thought the sauce was too sweet I will cut back next time

[@ChefQsTravelRecipe]

It probably is… adjust to your own taste :) These recipe videos or more for instructional methods rather than exact measurements. Most of the time I just eye it anyways 😂 and then adjust later.