Vietnamese

Nem Nướng (Grilled Pork Sausage)

Name: Nem Nướng (Grilled Pork Sausage)
Total time: 90 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb ground pork (not lean, needs fat); 2 tbsp minced garlic; 2 tbsp fish sauce; 2 tbsp sugar; 1 tsp baking powder (for bouncy texture); 1/2 tsp black pepper; Rice paper, lettuce, mint, cucumber, pickled carrots; Dipping sauce: warm, thick peanut-hoisin liver sauce

Grilled Vietnamese pork sausage, often served with rice paper, herbs, and a special dipping sauce.

90 minutes

Serves 3

Appetizer/Main

Contains common allergens

Fish Peanut Seafood

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Instructions

6 steps

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.

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