Vietnamese
Nem nướng Nha Trang
Springy grilled pork skewers from Nha Trang, served hot with rice paper, herbs, pickles, crisp rice paper, and a rich liver–sticky rice dipping sauce. The pork is kneaded until elastic, then grilled over charcoal for the smoky, slightly sweet flavor traditional to the dish.
Ingredients
- Ground pork shoulder, well chilled250g
- Pork fatback, finely minced and chilled70g
- Garlic, minced3 cloves
- Shallot, minced1 small
- Fish sauce1 tbsp
- Granulated sugar1 tbsp
- Ground white pepper1/2 tsp
- Baking powder1/4 tsp
- Tapioca starch1 tsp
- Crushed ice water1 tbsp
- Annatto oil1 tbsp
- Bamboo skewers or lemongrass stalks6
- Cooked sticky rice1/3 cup
- Pork liver60g
- Ground pork for sauce50g
- Fermented soybean paste or mashed tương hột1 tbsp
- Pork stock or water3/4 cup
- Sugar for sauce1 tsp
- Fish sauce for sauce1 tsp
- Roasted peanuts, crushed2 tbsp
- Rice paper sheets8 small
- Crisp fried rice paper strips1/2 cup
- Lettuce leaves6
- Vietnamese herbs such as mint, perilla, basil, and fish mint2 cups
- Cucumber, cut into batons1/2
- Green mango or green banana, thinly sliced1/2 cup
- Pickled carrot and daikon1/2 cup
- Fresh red chile, sliced1
Method
- Soak the bamboo skewers in water for 30 minutes if using, or trim lemongrass stalks into skewer lengths.
- Combine the chilled ground pork, minced fatback, garlic, shallot, fish sauce, sugar, white pepper, baking powder, tapioca starch, and ice water in a chilled bowl.
- Knead, slap, or paddle the pork mixture for 6 to 8 minutes until it becomes glossy, sticky, and elastic like giò sống.
- Cover the pork mixture and chill for at least 2 hours so the texture firms and the seasoning penetrates.
- For the dipping sauce, simmer the pork liver in water for 5 to 6 minutes until just cooked, then finely mince or pound it smooth.
- Mash the cooked sticky rice with 3/4 cup pork stock or water until it forms a loose porridge.
- Heat a little annatto oil in a small saucepan, fry a spoonful of minced shallot or garlic if desired, then add the ground pork for the sauce and cook until no longer pink.
- Add the minced liver, fermented soybean paste, sticky rice porridge, sugar, and fish sauce, then simmer gently for 8 to 10 minutes until thick and smooth enough to coat a spoon.
- Blend or pound the sauce briefly if a smoother texture is desired, then keep warm and top with crushed roasted peanuts before serving.
- With lightly oiled hands, shape the chilled pork mixture around the skewers into short, even sausages.
- Brush the nem with annatto oil and grill over medium-hot charcoal, turning often, for 10 to 12 minutes until browned, lightly charred, and cooked through.
- Briefly warm the rice paper so it is pliable, or moisten it very lightly depending on the type of bánh tráng used.
- Serve the grilled nem nướng with rice paper, lettuce, herbs, cucumber, green mango or green banana, pickles, crisp fried rice paper strips, warm dipping sauce, and sliced chile.
- To eat, roll a piece of nem with herbs, vegetables, pickle, and crisp rice paper in bánh tráng, then dip generously into the warm Nha Trang-style sauce.
Common questions
Can I substitute the pork fatback or use a leaner pork mix for nem nướng Nha Trang?
Fatback is important for juiciness and the springy texture. If you must substitute, use pork shoulder with 10–15% added pork belly or back fat. Avoid very lean pork; the skewers will turn dry and crumbly.
How long should I knead and chill the pork mixture before shaping?
Knead 6–8 minutes until the mixture turns sticky, glossy, and elastic. Then chill at least 2 hours, or overnight for better flavor and firmness. Skipping this rest usually makes the skewers loose and less bouncy.
What are the most common mistakes when making the pork skewers?
Using warm meat, not enough kneading, and overcooking are the big ones. Warm mixture won’t bind well, under-kneaded pork will fall apart, and overcooked skewers become tough. Keep everything cold and cook just until cooked through.
How should I store leftover nem nướng and the dipping sauce?
Store cooked pork skewers and sauce separately in airtight containers. Refrigerate up to 3 days. Reheat skewers gently in a skillet, oven, or air fryer. The sauce may thicken; loosen it with a little warm water or stock.
What’s the best way to serve nem nướng Nha Trang at home?
Serve the skewers with cooked sticky rice, herbs, lettuce, pickled vegetables, and rice paper if you like rolling them. Spoon on the pork-liver dipping sauce just before eating so the rice and greens stay fresh and the skewers stay hot.