Usage
Preparation: In the pan: Fry the nems in a little oil over medium heat for 9 minutes, turning regularly. While the nems are heating up, thaw the nuoc-mâm sauce in a glass of lukewarm water. Place the nems on paper towels before serving. In the oven: Preheat the oven to 180°C (thermostat on position 6). Place the nems on a baking tray covered with baking paper. Place in the center of the oven and heat for the stated time. While the nems are heating up, thaw the nuoc-mâm sauce in a glass of lukewarm water.
Ingredients
Ingredients: Mini-nems with chicken (80g): water, rice flour 11.2%, onion, chicken meat (origin: France*) 5.3%, rehydrated pea vermicelli, carrot, mungo bean sprouts, SOY flour, rehydrated black mushroom, dehydrated onion , salt, cassava starch, mint 0.2%, caramel (sugar, water), pepper, sunflower oil.
Mini nems with vegetables (80 g): water, rice flour 11.2%, water chestnut 3.9%, green cabbage 3.3%, carrot 3.1%, rehydrated pea vermicelli, rehydrated black mushroom 1.7%, leek 1.7%, rehydrated onion, SOY flour, coriander 1.5%, whole EGG in powder form from free-range chickens, dehydrated onion, manioc starch, salt, citronella 0.5%, garlic pulp, ginger 0.06%, sunflower oil.
Nuoc-mâm sauce (40 g): water, sugar, nuoc-mâm 14% (FISH, salt, water), alcohol vinegar, salt.
*From animals born, raised, slaughtered and conceived in France.
May contain traces of: gluten, crustaceans, mustard.
