Nem Nướng Vietnamese Grilled Pork Sausage (Edit recipe)

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Nem Nướng is a Vietnamese grilled pork sausage made with seasoned pork paste, giò sống, pork fat, garlic, shallots, fish sauce, and spices. The pork mixture is shaped around skewers and grilled until smoky, golden, and springy. Serve this Vietnamese specialty with rice paper, bánh hỏi, fresh herbs, cucumber, pickled vegetables, and a rich pork-shrimp dipping sauce.

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Original Recipe

PREP TIME

1 hour and 15 minutes

COOK TIME

45 minutes

INGREDIENTS

39

Serves: 20

Ingredients

Pork Mixture

3.3 lb Ground Pork
8.8 oz Lard, pork fat
2.5 oz Shallot, Finely minced
1.8 oz Garlic, Minced
2 Tbsp Fish Sauce
2 Tbsp Oyster Sauce
2 Tbsp Sweetened Condensed Milk
2 Tbsp Ranch Seasoning Mix
3 Tbsp Tapioca Starch
1 tsp Annatto Seed, annatto powder
1 tsp Chinese Five Spice
2 Tbsp Annatto oil

Basting Glaze

1 Tbsp Hot Honey
1 Tbsp Water
0.5 Tbsp Oyster Sauce
1 Tbsp Annatto oil

Dipping Sauce (Nước Chấm Nem Nướng)

7 oz Ground Pork
5.3 oz Shrimp Paste
1 Tbsp Annatto oil
3.5 oz Peanut Oil
8.8 oz Edamame (Soybeans), soybean sauce
3.5 oz Hoisin Sauce
1 tsp Annatto Seed, powder
2 Tbsp Cane Sugar
10 fl oz Water
1 tsp Cornstarch
1 Tbsp Chili Peppers
2 Tbsp Shallot
2 Tbsp Peanuts, crushed

Serving Sides

1 Rice Paper Wrappers
1 head Lettuce, Green Leaf
1 cup Herbs, Fresh, Perilla, mint, sorrel, garlic chives
1 Cucumber
1 cup Giardiniera (Pickled Vegetables)
1 cup Pineapple, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut pork back fat into small cubes, blanch for 2–3 minutes, then coat with sugar and dry until slightly translucent.
Mince shallots and garlic, reserving a small amount for the dipping sauce.
Mix fish sauce, oyster sauce, condensed milk, seasoning powder, annatto powder, pepper, and five-spice powder.
Freeze ground pork for 30–45 minutes until firm but not frozen solid.
Combine chilled ground pork, giò sống, aromatics, tapioca starch, seasoning mixture, and prepared pork fat. Mix until the paste becomes sticky and glossy.
Refrigerate the pork mixture for 2–4 hours until firm.
Shape the pork paste evenly around bamboo skewers using lightly oiled hands.
Mix honey, water, oyster sauce, and annatto oil to create the basting glaze.
Grill or bake the nem nướng skewers until golden brown and fully cooked.
Brush the glaze over the skewers near the end of cooking and continue until caramelized.
Sauté garlic and shallots for the dipping sauce.
Cook ground pork and shrimp until fully cooked.
Add soybean sauce, hoisin sauce, peanut butter, water, and sugar. Simmer until combined.
Blend the sauce until smooth, then thicken with cornstarch slurry.
Serve nem nướng with rice paper, bánh hỏi, fresh herbs, cucumber, pickled vegetables, and dipping sauce.

Notes

Keep the pork mixture cold during preparation because temperature control helps create the signature springy texture. Mix the pork paste until sticky and cohesive before shaping. Brush honey glaze near the end of cooking because honey can burn easily. Store cooked nem nướng separately from herbs and dipping sauce to maintain texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	589
Fat:	44 g
Carbohydrates:	11 g
Protein:	14 g
Cholesterol:	74 g
Sodium:	460 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.