his is a raw version of the recipe below,well almost the same. These are a delicious and light snack suitable at any time of the day. In order to create these tasty little nems i researched many recipes on line to gather in my head the very essence of what i remember a Nem should taste like. Although i have never been to Vietnam i have eaten in a number of fabulous little Cantonese and Vietnamese restaurants in and around Paris. As i remember the delicate and small Nems were served with lettuce leaves, fresh mint leaves and a tangy orange flavored dipping sauce. I have also eaten them whilst in Bristol. A girlfriend of a friend of mine who, as luck would have it was Cantonese, bought us a selection of nems along for our lunch as pasrt of a picnic. Delicious and different, as they were flavoured using miso, soy and honey. As these Nems are made using Marsh Samphire & sea lettuce both of which are naturally salty i decided on using a Barley Miso. this i mixed with a ration of wo to one with Shoyu/tamari, fish sauce, honey and a little rice wine. thus creating a light sweetness but good strength of savory miso. It works incredibly well. Here is the recipe along with photo shots of assembly.