📝 About This Recipe
A beloved staple of Central Vietnamese cuisine, Nem Nướng are vibrant, springy pork meatballs infused with an aromatic blend of roasted garlic and savory fish sauce. These skewers are celebrated for their unique 'ham-like' texture and the perfect balance of smoky char from the grill and a hint of honeyed sweetness. Traditionally served as 'roll-your-own' spring rolls, they offer a communal dining experience that is as interactive as it is delicious.
🥗 Ingredients
The Pork Base
- 2 lbs Ground Pork (should be 20% fat for juiciness)
- 1 tablespoon Alsa Baking Powder (single-acting, essential for the bouncy texture)
- 2 tablespoons Potato Starch
- 3 tablespoons Ice Water (must be very cold)
Aromatics & Seasoning
- 2 heads Garlic (finely minced and divided)
- 2 pieces Shallots (minced)
- 3 tablespoons Fish Sauce (high quality like Red Boat)
- 2 tablespoons Honey or Sugar
- 1 teaspoon Black Pepper (freshly cracked)
- 2 drops Red Food Coloring (optional, for traditional pink hue)
For Assembly & Grilling
- 12-15 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1/4 cup Vegetable Oil (for greasing hands and skewers)
Serving Accompaniments
- 1 pack Rice Paper (circular wrappers)
- 1 lb Vermicelli Rice Noodles (cooked and cooled)
- 2 bunches Fresh Herbs (Thai basil, mint, and cilantro)
- 1 cup Pickled Carrots and Daikon (Vietnamese Do Chua)
👨🍳 Instructions
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1
In a small bowl, whisk together the ice water, baking powder, potato starch, and optional food coloring until smooth.
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2
Place the ground pork in a large mixing bowl. Add the fish sauce, sugar, minced shallots, half of the minced garlic, and the starch mixture prepared in step one.
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3
The Secret Step: Using a stand mixer with a paddle attachment or a heavy wooden spoon, beat the pork mixture vigorously for 5-8 minutes. The meat should change texture from grainy to a smooth, pale, and sticky paste. This creates the signature 'bounce'.
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4
Cover the meat paste tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to meld and the meat to firm up for easier shaping.
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5
While the meat rests, sauté the remaining minced garlic in a tablespoon of oil until golden and fragrant. Set aside to cool; this will be used as a finishing oil.
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6
Remove the meat from the fridge. Lightly oil your hands to prevent sticking. Scoop about 3 tablespoons of meat and form it into a smooth ball.
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7
Thread 2-3 balls onto each soaked bamboo skewer, or shape the meat into a long sausage-like cylinder around the skewer, pressing firmly so it adheres.
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8
Preheat your outdoor grill or indoor grill pan to medium-high heat (about 375°F/190°C). Lightly oil the grates.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, turning frequently to ensure even browning and to prevent the sugar in the marinade from burning.
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10
During the last 2 minutes of cooking, brush the skewers with the reserved garlic oil for an extra layer of flavor and a glossy finish.
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11
Check for doneness: the meat should be firm to the touch and have a charred, caramelized exterior. The internal temperature should reach 160°F (71°C).
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12
Remove from the grill and let the meat rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use cold meat; if the pork gets too warm while mixing, the fat will melt and you will lose the 'springy' texture. Do not skip the baking powder; it is the chemical leavener that gives the meat its unique, airy, ham-like consistency. If you don't have a grill, you can bake these at 400°F for 15 minutes and finish under the broiler for 2 minutes for color. Wet your hands with water or oil frequently while shaping to keep the meat paste smooth and prevent it from sticking to your skin.
🍽️ Serving Suggestions
Serve as 'Nem Nướng Cuốn': set out a bowl of warm water, rice paper, and fresh veggies for guests to roll their own spring rolls. Pair with a thick, savory peanut dipping sauce or the traditional Vietnamese 'Tuong Cham' (liver and sticky rice sauce). Serve over a bed of Bún (rice vermicelli) with chopped lettuce, cucumber, and a generous pour of Nước Chấm. Accompanied by a cold Vietnamese iced coffee or a crisp lager to cut through the richness of the pork.