Nem Nuong Recipe

Prep

Chill a mixing bowl and the ground pork for 10–15 minutes before mixing — cold meat gives a better texture. Soak wooden skewers in water if using for at least 30 minutes to prevent burning.

In the chilled bowl combine the ground pork and finely chopped pork fat. Add minced garlic, minced shallots, fish sauce, sugar, ground black pepper, baking powder, cornstarch and cold water. The baking powder helps a lighter texture and cornstarch binds moisture.

Mix the mixture vigorously for 3–5 minutes. Use a spatula to fold or use gloved hands; beat until mixture becomes sticky and slightly tacky. Taste a tiny piece by cooking a small pinch in a skillet to check seasoning and adjust fish sauce or sugar if needed.

Form the mixture into long oval meatballs (about 2–3 tablespoons each) or form onto skewers into 3–4 inch logs. You should get about 8 medium meatballs/skewers from this yield.

Preheat a grill or grill pan to medium-high (around 400°F/200°C). If grilling, oil the grate lightly. Brush each meatball/skewer with a little vegetable oil to prevent sticking.

Grill the nem nuong 3–4 minutes per side, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C). If pan-frying, cook in a lightly oiled skillet over medium-high heat, pressing gently so each log gets good contact, turning to brown all sides (about 10–12 minutes total).

Remove from heat and let rest 3–5 minutes before serving so juices redistribute.

While the meat is resting, combine thinly sliced cucumber, rice vinegar, sugar and a pinch of salt in a small bowl. Toss and let sit for 5–10 minutes to lightly pickle.

Toss in chopped cilantro, mint (if using) and sliced red chili. Taste and adjust vinegar/sugar balance as desired. Keep chilled until plating.

In a small bowl dissolve the sugar into warm water. Add lime juice and fish sauce, stirring to combine. Add minced garlic and minced bird's eye chili if using. Taste and adjust: it should be balanced sweet, salty and sour. Keep at room temperature until serving.

Place grilled nem nuong on a serving plate with the cucumber salad and small bowl of dipping sauce. Offer rice paper or lettuce leaves and pickled vegetables on the side for wrapping, along with steamed rice if desired.

To eat, place a piece of meatball on rice paper or lettuce, add cucumber, herbs and pickles, drizzle a little nuoc cham, then wrap or fold and enjoy.