Cach Lam Nem Nuong Blog Topic Ideas
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Competition, Search Volume, and Ad Revenue
Cach Lam Nem Nuong and search terms related to Cach Lam Nem Nuong are searched via blog search 759 times a day globally (averaged over the past year). In terms of competition with other sites covering this topic, it is a 100 out of 100, with 100 being the most competitive. Content about Cach Lam Nem Nuong, should earn roughly $2 eCPM assuming reasonable ad placement on a blog site.
Globally about $1 is spent advertising against Cach Lam Nem Nuong blogs per day. Use the knowledge of your search ranking and the competition factor to make an informed decision about how much of this market you can capture.
If these numbers are unexpectedly high, or low, consider revising the phrase you searched for. Drop unnescary prefixes or suffixes to the term, such as "how to" or "who is". If the Questions and Answers aren't focused around your topic try a shorter topic or a more focused phrase. Also consider the alternate search terms found on the right of this page.
Common Questions and Answers:
When you are writing a blog or news article about Cach Lam Nem Nuong, consider including answers to some of these common questions, or providing background information about the topic based on the types of questions given here.
How To Make "Nem Nuong"?From the Words & Wordplay Forum:
how to make "nem nuong"? Cach lam nem nuong
Answer: 1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice 1/2 cup finely chopped shallots 3 tablespoons minced garlic 4 teaspoons sugar 2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam) 1 1/4 teaspoons freshly ground black pepper 5 tablespoons short-grain glutinous rice, such as sushi rice 4 ounces pork fat, cubed Vegetable oil 6 to 8 (8-inch) bamboo skewers, soaked in warm water for at least 30 minutes In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigreate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen. Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and processs to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for anorthere purpose or discard. Transfer the partially frozen meat mixture to a food processsor and processs to a completely smooth but stiff paste. Add the pork fat to the processsor and processs until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over processs or the mixture will become sticky. Preheat a grill to medium-low. Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs note the bamboo skewers, fitting as many as you can on each skewer. Coat the grill lightly with oil and grill the skewered meatballs, turning occaissonally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
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