NEM NƯỚNG | Grilled pork skewers

Nem nướng is a popular dish found in different regions of Vietnam. Each region, however, has its own way of preparing and serving it, with flavours that reflect local culinary traditions.

In Cần Thơ, in the heart of the Mekong Delta, nem nướng stands out for its generous flavour and variety of accompaniments.

It is usually served with rice vermicelli or bánh hỏi, together with fresh herbs, thin slices of green banana and cucumber.

Depending on personal preference, it can be enjoyed with a fermented soybean-based sauce or a sweet-and-sour nuoc mam dipping sauce. The result is a pleasant balance between the flavour of the grilled pork, the freshness of the vegetables and the character of the accompanying sauce.

Preparing the Pork Mixture

In a large bowl, combine 500 g minced pork, 300 g pork paste (giò sống), 4 finely chopped garlic cloves, 2 finely chopped shallots, ½ teaspoon seasoning powder, 1 tablespoon sugar, ¼ teaspoon ground pepper, ½ teaspoon baking powder, ½ teaspoon salt and 50 g previously blanched pork fat.

Wearing gloves, mix and knead thoroughly until the mixture becomes smooth and slightly sticky.

Cover and leave to rest in the refrigerator for about 1 hour so that the flavours can develop.

Shaping the Nem Nướng

Lightly moisten a few wooden skewers to prevent the meat from sticking too much.

Wearing gloves, take a portion of the pork mixture and shape it around each skewer into a cylindrical form.

Adjust the size of the nem nướng according to your preference, while keeping them evenly thick so that they cook uniformly.

Grilling the Nem Nướng

Heat a frying pan with ½ teaspoon vegetable oil, spreading it evenly over the surface.

Place the nem nướng in the pan and cook over medium heat, turning them regularly for about 2 minutes, so that they hold their shape well.

Continue cooking, turning them gently, until they are almost fully cooked.

Using a brush, coat the nem nướng with the glazing sauce prepared earlier, then continue grilling for a few more minutes until they are nicely golden and lightly caramelised.

Remove from the heat and serve hot.