Nem Nướng (Vietnamese Grilled Pork Skewers)
Nem Nướng is Vietnam's smoky sweet and savory pork skewer. These are perfect for grilling on the BBQ, in the oven or over a stove!
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb pork mince
- 200 g / 0.44 lb pork fat ((we get it frozen from the butcher))
- 6 cloves garlic
- 1 red shallot
- 2 1/2 tbsp chicken bouillon powder
- 1 tsp salt ((or to taste))
- 1 tsp sugar ((or to taste))
- 2 tsp fish sauce
- 1 tsp pepper
- 500 g / 1.1 lb pork mince ((semi-frozen))
- 2 US cup water
- 3 tsp sugar ((or to taste))
- 2 1/2 tsp chicken bouillon powder
- 1 1/2 tsp fish sauce ((or to taste))
- 1 tsp pepper
- 80 g / 0.18 lb ice cubes ((crushed))
- 1 tsp baking soda
- 2 tsp potato starch
- 2 tbsp cooking oil
- 2 tsp annatto seeds
- 5 tbsp cooking oil
- 2 tbsp honey
- 2 tbsp fish sauce
- 4 tbsp water
Instructions
- 1
Blitz the garlic and shallots until fine.
- 2
Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
- 3
Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.
- 4
Finely chop the pork fat.
- 5
Combine 1 tsp sugar with the water and bring to a boil.
- 6
Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
- 7
Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
- 8
In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
- 9
Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
- 10
Combine the mixed paste with the pork fat.
- 11
Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
- 12
Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
- 13
If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
- 14
Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
- 15
Serve immediately as is with fresh salad and a Vietnamese dipping sauce!