Nem Nuong
intro
Juicy, springy sweet-savory grilled pork skewers from Southern Vietnam, served with fresh herbs and rice paper for a bright, interactive group meal.
Ingredients
Steps
Prepare the Pork Mixture
In a large mixing bowl, combine 500g cold ground pork shoulder, 20g finely minced garlic, 45ml fish sauce, 25g granulated sugar, 4g baking powder, 2g black pepper, and 15g toasted rice powder. Mix vigorously with a silicone spatula for 3 full minutes until the mixture turns sticky, pale, and uniform, then cover and refrigerate for 20 minutes to firm up.
Form the Pork Skewers
Remove the chilled pork mixture from the fridge. Lightly coat your hands with 5ml vegetable oil to prevent sticking, then portion the mixture into 12 equal 45g pieces. Form each piece into a 10cm (4-inch) long, slightly flattened sausage shape, thread each onto a pre-soaked 15cm bamboo skewer, and arrange on a parchment-lined tray. Return the tray to the fridge for 10 minutes to help the skewers hold their shape while grilling.
Preheat the Grill
Preheat an outdoor gas or charcoal grill to medium-high heat (190°C / 375°F), scrubbing the grates clean once hot. If using a stovetop grill pan, preheat it over medium-high heat for 5 minutes. Brush the hot grates or pan surface with 10ml vegetable oil to create a non-stick surface for the pork.
Grill the First Side
Arrange the chilled pork skewers on the preheated grill, leaving 2cm of space between each skewer for even air flow. Grill undisturbed for 4 minutes on the first side, until deep golden-brown grill marks form and the pork releases easily from the grate without sticking.
Flip and Glaze the Skewers
Flip all skewers to the second side, then brush the cooked top side with a pre-mixed glaze of 20g honey and the remaining 15ml vegetable oil. Grill for 3 minutes, then flip the skewers again, brush the second side with remaining glaze, and grill for a final 2 minutes. Verify doneness with a meat thermometer: the internal temperature at the thickest point should reach 71°C / 160°F, with a glossy, slightly caramelized glaze.
Rest and Serve the Skewers
Transfer the finished skewers to a clean ceramic platter, and let them rest for 3 minutes to allow juices to redistribute. Serve warm alongside softened rice paper wrappers, fresh Thai basil, mint, cilantro, pickled daikon and carrot, and nuoc cham dipping sauce for table-side wrapping.
Tips
2.Do not skip the baking powder and combined 30 minutes of chilling time: both are critical to achieving the signature springy, bouncy texture of authentic nem nuong, rather than crumbly plain grilled pork.
3.Soak bamboo skewers in cold water for 30 minutes before threading pork to prevent the wood from burning, splintering, or imparting a bitter flavor during grilling.
Made these for my date night last night and my partner was obsessed! We wrapped them in rice paper with fresh mint, cilantro, and cucumber, just like we get at our go-to takeout spot. Way cheaper than ordering takeout for two too, total win.
SO good. I did a meal prep batch of these on Sunday and ate them all week with rice bowls and leftover roasted veggies. The pork stays juicy even when you reheat it in the air fryer for a quick lunch, who knew? Will be adding this to my regular weeknight rotation for sure.
Took these to a friend’s cookout last weekend and everyone was hounding me for the recipe! A couple people said they liked these better than the regular hamburgers and hot dogs we usually have. I did add a tiny extra splash of fish sauce because I love that umami depth, would highly recommend if you’re a fish sauce fan like me.
First time making any kind of Vietnamese grilled pork and I was nervous since the difficulty is marked medium, but the instructions were so straightforward! The only thing I messed up was soaking my bamboo skewers for too short a time so a couple ends got a little charred, oops. Flavor was unreal though, my roommate ate 4 skewers straight off the grill before I even got the sides on the table.
Solid recipe, turned out really well! Only giving 4 stars because I wish there was a little more guidance on how hot the grill should be — my first batch got a little too crispy on the outside before the inside was fully cooked because I had the burners cranked too high. Once I turned it down to medium heat the second batch was perfect.
OMG this nem nuong recipe is a total game changer! I made it for our family dinner last night and even my super picky 7 year old asked for seconds. The marinade has that perfect balance of sweet, savory, and that little garlic kick I remember from my favorite Vietnamese spot in Little Saigon. So worth the 45 minute cook time, 10/10 will be making these for our next neighborhood potluck!
Wait a second, I’ve been buying pre-made frozen nem nuong from the Asian market for ages and this homemade version is 100x better? I can’t believe how easy it was to throw the marinade together, I already sent the recipe to my whole family group chat. Game. Changer.
My grandma is Vietnamese and she watched me make these yesterday and said they tasted just like the nem nuong she used to get from street vendors outside her hometown when she was a kid! I was so nervous I’d mess up the flavor profile but the ratios are absolutely spot on. 10/10 no notes.
Quick question! Can I make these on an indoor grill pan if I don’t have an outdoor grill? I live in a third floor apartment so I can’t do charcoal or a gas grill out on my tiny balcony, and I’ve been craving these forever.
Made these for my kid’s soccer team potluck this past weekend and the plates were licked clean! I doubled the recipe because I know how much ravenous teen boys eat, and I still only had two leftover skewers at the end of the day. SO flavorful, I’ll be making these all summer long for every cookout and backyard hang we go to.