Nem Nướng (Grilled Pork Sausage)
Grilled Vietnamese pork sausage, often served with rice paper, herbs, and a special dipping sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the Paste: In a food processor, combine the ground pork, garlic, fish sauce, sugar, baking powder, and black pepper. Pulse until the meat becomes a sticky, cohesive paste.
- 2
Chill: Transfer the meat paste to a bowl, cover, and refrigerate for at least 1 hour. This makes it easier to handle and improves the bouncy texture.
- 3
Shape: Oil your hands slightly. Take small handfuls of the meat paste and mold them around bamboo skewers into long, thin sausage shapes.
- 4
Grill: Heat a charcoal grill or grill pan to medium-high. Grill the skewers, turning frequently, for about 8-10 minutes until deeply charred and cooked through.
- 5
Serve: Slide the meat off the skewers. Serve on a large platter with dry rice paper, a mountain of fresh herbs, lettuce, and cucumber.
- 6
Eat: To eat, dip rice paper in water, lay it flat, add herbs, a piece of Nem Nướng, roll it up, and dip into the warm peanut sauce.
Plan it in Listahan
Add Nem Nướng (Grilled Pork Sausage) to your week, check it against your household's allergens, and build the shopping list automatically.