Miss Hay, or "Momma" as she is known to the other cooks, has cooked at NOLA Restaurant since 1992! She shares her love of her native Vietnamese cooking with us here in this delicious roast pork po'boy.
This dish is famous at NOLA restaurant in the French Quarter. These wings are deboned, stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce. They're baked, then fried and served with a garlicky homemade hoisin dipping sauce.
Prep Time: 1 hour
Total Time: 2 1/2 hours, plus cooling time for the sauce
There are a ton of amazing Vietnamese restaurants in New Orleans as well as along the Gulf Coast. Spring rolls are a great way to start off your meal or ordered on their own for a quick snack. Spring rolls come in many variations from tofu and vegetables to grilled or poached shrimp with or without pork. This variation includes both shrimp and pork but you can try any variation you like. Be sure to make the Nuoc Leo or peanut sauce to go with them!
Traditional Vietnamese spring rolls are almost always served with this style peanut sauce. It has a sweet salty element that goes perfectly with the fresh flavors of the spring rolls. I suggest making this sauce in a double batch because it goes quickly. It will last in the refrigerator for up to 2 weeks.
These Vietnamese-style wings are inspired by a dish that's on the menu at NOLA Restaurant, Miss Hay’s Stuffed Chicken Wings. At NOLA the wings are deboned and stuffed and are to-die-for! These are simplified for the home cook but still have all the wonderful, aromatic flavors that we love in Vietnamese cooking -- lemongrass, lime, cilantro, ginger, and garlic.