Nem Nướng
Vietnamese Grilled Pork Sausage
Nem Nướng is a beloved Vietnamese grilled pork sausage, a specialty from Nha Trang. This recipe focuses on achieving a wonderfully springy texture and savory flavor, perfect for wrapping in rice paper with fresh herbs and dipping in a savory sauce.
🧂 Ingredients
- 500 g Ground pork(Choose pork with a good fat content (around 20-30%) for the best flavor and texture. You can also use a mix of pork shoulder and belly.)
- 1 tsp Baking powder(This is crucial for the characteristic bouncy, springy texture of nem nướng.)
- 2 tbsp Granulated sugar(Balances the savory flavors and aids in caramelization during grilling.)
- 2 tbsp Fish sauce(Use a good quality Vietnamese fish sauce for authentic flavor.)
- 4 cloves Garlic(Finely minced or grated.)
- 1/2 tsp Black pepper(Freshly ground, optional but recommended.)
- 6-8 Wooden or metal skewers(If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.)
- 1 package Rice paper wrappers(For serving. Choose thin, pliable wrappers.)
- Assorted Fresh herbs(Such as mint, Thai basil, cilantro, lettuce leaves.)
- Optional Vermicelli noodles(Cooked according to package directions, for serving.)
- For serving Dipping sauce(A classic nem nướng dipping sauce often includes hoisin sauce, peanut butter, garlic, and chili.)
👨🍳 Instructions
- 1
Prepare the pork mixture: In a medium bowl, combine the ground pork, baking powder, sugar, fish sauce, minced garlic, and black pepper (if using).
⏱️ 10 minutes - 2
Knead the mixture thoroughly for about 5-7 minutes. The mixture should become sticky and slightly elastic. This develops the gluten in the pork, contributing to the bouncy texture.
⏱️ 5-7 minutes - 3
Marinate and chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This resting period allows the flavors to meld and the baking powder to work its magic, ensuring a firm and springy texture.
⏱️ 4+ hours - 4
Form the sausages: Divide the chilled pork mixture into 6-8 equal portions. Wet your hands slightly to prevent sticking. Take one portion and firmly press and shape it around a skewer, forming a long, cylindrical sausage shape. Ensure it's packed tightly onto the skewer.
⏱️ 10 minutes - 5
Preheat your grill or broiler. For grilling, preheat to medium-high heat (around 200-230°C / 400-450°F). If using a broiler, set it to high.
⏱️ 5 minutes - 6
Grill or broil the nem nướng: Place the skewers on the preheated grill or under the broiler. Cook for 15-20 minutes, turning occasionally, until the sausages are cooked through, nicely browned, and have developed some charred edges. The internal temperature should reach 71°C (160°F).
⏱️ 15-20 minutes - 7
Prepare for serving: While the nem nướng is grilling, prepare your accompaniments. Warm the rice paper wrappers slightly if needed (some prefer them at room temperature). Arrange fresh herbs, cooked vermicelli noodles (if using), and the dipping sauce on a platter.
⏱️ 5 minutes - 8
Assemble and enjoy: Once the nem nướng is cooked, remove it from the skewers. To eat, take a piece of rice paper, dip it briefly in warm water to soften, then layer it with nem nướng, fresh herbs, noodles, and any other desired fillings. Roll it up tightly and dip into the savory sauce. Enjoy immediately!
⏱️ As needed
💡 Pro Tips
- ✓The baking powder is essential for achieving the signature bouncy, springy texture of authentic nem nướng. Don't skip it!
- ✓Allowing the pork mixture to marinate and chill for at least 4 hours (or overnight) is crucial for the texture and flavor development. Don't rush this step.
- ✓When forming the sausages, ensure they are packed tightly around the skewers to prevent them from falling off during cooking. Wetting your hands will help prevent sticking.
- ✓Grilling over charcoal imparts the best smoky flavor, but a broiler or even a cast-iron skillet can be used as alternatives.
- ✓Serve with a variety of fresh herbs like mint, Thai basil, perilla leaves, and lettuce for a refreshing contrast to the rich pork.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a different flavor profile, add a teaspoon of five-spice powder or a pinch of MSG to the pork mixture.
- If skewers are unavailable, you can form the pork mixture into small patties or logs and grill or pan-fry them.
- Adjust the amount of sugar and fish sauce to your personal preference.