How to make the Vietnamese grilled pork skewers (Nem Nuong)

Vietnamese pork skewers (Nem Nuong) are one of the standout recipes from Sweet, Savory, Spicy, the debut cookbook from Sarah Tiong, the former lawyer turned MasterChef Australia finalist and chef.

Impress your guest at your next barbeque with these delicious skewer, but be sure to use 20% fat pork mince.

Print Recipe

Nutrition Facts

Vietnamese grilled pork skewers (Nem Nuong)

Amount Per Serving

Calories 159 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 27mg9%

Sodium 290mg13%

Potassium 139mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 7g14%

Vitamin C 1mg1%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Vietnamese grilled pork skewers (Nem Nuong)

A popular snack in Vietnam

Prep Time20 minutes mins

Cook Time8 minutes mins

Skewer soaking time30 minutes mins

Total Time58 minutes mins

Course: Main Course

Cuisine: Vietnamese

Servings: 12

Calories: 159kcal

Author: Sarah Tiong

Equipment

• 12 bamboo skewers
• Food processor
• Large bowl

Ingredients

• 3 cloves of garlic finely chopped
• 2 large red Asian shallots finely chopped
• 3 bacon belly rashers (slices) finely chopped
• 450 g 20% fat pork mince (note that 20% fat is the minimum amount of fat necessary for this recipe)
• 6 g five-spice powder
• 18 g cornstarch
• 45 ml honey
• 45 ml rice bran, canola or grapeseed oil
• 30 ml fish sauce
• 15ml light soy sauce
• 15 ml rice wine

Method

• Soak 10 to 12 bamboo skewers in water for at least 30 minutes.
• To make the pork skewers, combine the garlic, shallots and bacon in a food processor. Pulse a few times to mix the ingredients well, then process continuously until a coarse paste forms.
• Transfer the paste to a large bowl. Add the pork, five-spice powder, cornstarch, honey, two tablespoons (30ml) of the oil, fish sauce, soy sauce and rice wine. Use your hands to mix the ingredients thoroughly, squeezing and pressing the mixture firmly as you go, for at least 10 minutes, until everything is uniformly combined and the pork becomes smooth and tacky.
• Preheat the grill to medium-high heat (400-450°F/205-235°C).
• Measure out one to two tablespoons (15-30g) of the pork mixture and form it into a tight ball. Then squeeze the ball into a sausage shape about 3 to 4 inches (7.5 to 10cm) long, and push a skewer through the centre of the meat. Repeat this process with the remaining pork mixture.
• Use the remaining one tablespoon (15ml) of oil to brush each of the sausages. Grill them for three to four minutes on each side, until they are brown and cooked through.
• Serve the skewers with accompaniments such as vermicelli noodles, lettuce leaves, herbs, spring onions, rice paper and Vietnamese spicy dipping sauce.

Notes

Serving suggestions:

Vermicelli noodles, soaked in hot water for 10 to 15 minutes and drained
Lettuce leaves
Fresh Vietnamese mint stems and leaves
Fresh cilantro (coriander) stems and leaves
Spring onions, cut into 3- to 4-inch (7.5- to 10-cm) pieces
Rice paper
Vietnamese spicy dipping sauce

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 290mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Sweet, Savory, Spicy by Sarah Tiong is published by Page Street Publishing Co. 2020, priced £19.99. Photography Ben Cole.

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.