📝 About This Recipe
Originating from the coastal city of Nha Trang, Nem Nướng is a crown jewel of Vietnamese street food, celebrated for its addictive balance of sweet, savory, and smoky flavors. These springy, garlic-scented pork patties are traditionally grilled over charcoal to achieve a caramelized char that locks in incredible moisture. Served with a complex, umami-rich dipping sauce and a garden of fresh herbs, it offers a DIY dining experience that is as interactive as it is delicious.
🥗 Ingredients
The Pork Skewers
- 2 lbs Ground Pork (high fat content, ideally 20-30% fat)
- 6 cloves Garlic (minced into a fine paste)
- 2 tablespoons Shallots (very finely minced)
- 3 tablespoons Fish Sauce (premium quality like Red Boat)
- 2 tablespoons Sugar (granulated)
- 1 teaspoon Baking Powder (Alumni-free; helps create the signature bouncy texture)
- 1 tablespoon Honey (for glaze and color)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 drops Red Food Coloring (optional, for traditional reddish hue)
The Dipping Sauce (Tương Chấm)
- 1/4 cup Glutinous Rice (soaked for 2 hours)
- 1/2 cup Hoisin Sauce
- 2 tablespoons Creamy Peanut Butter
- 1/4 cup Ground Pork (finely minced)
- 1 tablespoon Annatto Oil (for a vibrant orange color)
Accompaniments
- 1 package Rice Paper Wrappers (thin style)
- 1 package Rice Vermicelli (cooked and cooled)
- 2 bunches Fresh Herbs (Thai basil, mint, perilla, and cilantro)
- 1 cup Pickled Carrots and Daikon (julienned)
👨🍳 Instructions
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1
In a large chilled mixing bowl, combine the ground pork, minced garlic, shallots, fish sauce, sugar, honey, black pepper, and baking powder. If using food coloring, add it now.
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2
This is the most critical step: Mix the meat vigorously by hand or with a stand mixer paddle attachment for 10-15 minutes until the paste becomes pale, sticky, and fibrous. This creates the 'bouncy' texture.
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3
Cover the meat paste and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
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4
To make the sauce, boil the soaked glutinous rice in 1.5 cups of water until very soft, then mash or blend it into a smooth paste.
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5
In a small saucepan, heat the annatto oil. Sauté a bit of garlic, then add the 1/4 cup ground pork, stirring until cooked through.
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6
Stir in the rice paste, hoisin sauce, and peanut butter. Simmer on low heat, whisking constantly until thickened and glossy. Adjust seasoning with a splash of fish sauce if needed.
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7
Preheat your grill to medium-high heat. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
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8
Lightly oil your hands to prevent sticking. Take about 2 tablespoons of the meat paste and mold it around the top of a skewer into an elongated sausage shape or small balls.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, rotating frequently to ensure even browning and to prevent the honey from burning.
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10
Grill until the internal temperature reaches 160°F (71°C) and the outside has a beautiful charred, lacquered appearance.
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11
Prepare your 'rolling station' by setting out a large bowl of warm water for the rice paper, the platter of grilled skewers, the herbs, vermicelli, and the warm dipping sauce.
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12
To serve, dip a sheet of rice paper in water, lay it flat, add herbs, noodles, and a piece of the grilled pork. Roll tightly and dip generously into the peanut sauce.
💡 Chef's Tips
Always use pork with a good fat ratio; lean pork will result in dry, rubbery skewers. The 'bouncy' texture comes from cold meat and vigorous mixing—don't skip the refrigeration or the long mixing time. If you don't have a grill, you can use a cast-iron grill pan or even air-fry them at 375°F for 12-15 minutes, flipping halfway. For an extra crunch, fry some extra rice paper strips into 'cigars' and wrap them inside the rolls. To keep the meat from falling off the skewers, ensure the paste is cold and your hands are well-oiled during the shaping process.
🍽️ Serving Suggestions
Pair with a cold Vietnamese Lager or a crisp Pilsner to cut through the richness of the pork. Serve with a side of 'Do Chua' (pickled carrots and daikon) for a bright, acidic crunch. A glass of iced jasmine tea or a fresh lime soda (Soda Chanh) makes for a refreshing non-alcoholic pairing. Include slices of tart green banana or starfruit in the vegetable platter for a truly authentic Nha Trang experience. Top the dipping sauce with crushed roasted peanuts and a dollop of sambal oelek for a spicy kick.