The Chef

Restaurants

Meals

Drinks

Restaurants›Summer Rolls›Char-broiled Pork Nem Rice Recipe

Char-broiled Pork Nem Rice Recipe

Name: Summer Rolls Char-Broiled Pork Nem Rice Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lbs ground pork (preferably 80/20); 3 tbsp shallots, finely minced; 2 tbsp garlic cloves, finely minced; 3 tbsp green onion, thinly sliced (white and green parts separated); 2 tbs fish sauce; 1 tbs soy sauce (light); 1 tsp sugar; 1 tsp ground black pepper; 0.5 tsp kosher salt; 1 each egg, large; 2 tsp cornstarch; 1 tbs neutral oil (for brushing/grilling); 1.5 cups uncooked jasmine rice; 1.75 cups water (for rice); 1 tsp vegetable oil; 0.5 each cucumber, thinly sliced; 0.75 cups pickled carrots and daikon (quick-pickled); 0.25 cups fresh cilantro leaves; 0.25 cups fresh mint leaves; 0.25 cups fresh Thai basil or sweet basil leaves; 2 tbs roasted peanuts, chopped; 1 each lime, cut into wedges; 2 tsp fried shallots (optional); 6 tbs warm water; 2 tbs fish sauce; 2 tbs fresh lime juice; 1 tbs sugar; 1 tsp garlic, finely minced; 1 tsp bird's eye chili or red chili, finely sliced

Inspired by Summer Rolls

Time55m

Serves4

Make Char-broiled Pork Nem Rice Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Nem (Char-broiled Pork Meatball)

1 lbs ground pork (preferably 80/20)

3 tbsp shallots, finely minced

2 tbsp garlic cloves, finely minced

3 tbsp green onion, thinly sliced (white and green parts separated)

2 tbs Fish sauce

1 tbs soy sauce (light)

1 tsp sugar

1 tsp ground black pepper

1/2 tsp kosher salt

1 each egg, large

2 tsp Cornstarch

1 tbs neutral oil (for brushing/grilling)

Rice & Assembly

1 1/2 cups uncooked jasmine rice

1 3/4 cups water (for rice)

1 tsp Tuscany sunflower oil

1/2 each cucumber, thinly sliced

3/4 cups pickled carrots and daikon (quick-pickled)

1/4 cups Fresh cilantro leaves

1/4 cups fresh mint leaves

1/4 cups fresh Thai basil or sweet basil leaves

2 tbs roasted peanuts, chopped

1 each Lime, cut into wedges

2 tsp fried shallots (optional)

Dipping Sauce (Nuoc Cham)

6 tbs warm water

2 tbs Fish sauce

2 tbs Fresh lime juice

1 tbs sugar

1 tsp garlic, finely minced

1 tsp bird's eye chili or red chili, finely sliced

Method

Pork Nem (Char-broiled Pork Meatball)

Prepare and mix

In a large bowl combine ground pork, minced shallots, minced garlic, and the white parts of the sliced green onions. Add fish sauce, soy sauce, sugar, ground black pepper, kosher salt, egg, and cornstarch. Mix thoroughly with your hands or a spoon until the mixture becomes slightly tacky and well combined (about 2–3 minutes). Chilling the mixture for 15–30 minutes will help it firm up and make shaping easier.

Shape

Divide the pork mixture into 8 equal portions (about 2 ounces / 55 g each). Shape each portion into a compact oval or flattened sausage shape approximately 2–3 inches long and 1 inch thick. Press firmly so they hold together on the grill.

Char-broil (grill)

Preheat a grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Lightly brush the grill grates or grill pan with the neutral oil. Place the pork nem on the hot grill and cook 3–4 minutes per side, turning once, until a deep char forms and the internal temperature reaches 160°F (71°C). If flare-ups occur, move to a cooler part of the grill and finish cooking. Total cooking time should be 6–8 minutes depending on thickness.

Transfer cooked pork nem to a plate and let rest 3–5 minutes before serving. This keeps them juicy and allows internal juices to redistribute.

Rice & Assembly

Cook rice

Rinse jasmine rice under cold water until the water runs nearly clear. Combine rinsed rice, 1.75 cups water, and 1 tsp vegetable oil in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 12–15 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Prepare garnishes

While rice cooks, thinly slice cucumber, chop herbs (cilantro, mint, basil), and chop roasted peanuts. If you have quick-pickled carrots and daikon ready, drain excess liquid. If using, crisp fried shallots and set aside.

Assemble bowls

Divide the cooked jasmine rice between four shallow bowls (about 3⁄4 cup cooked rice per serving). Slice or leave whole 2 pork nem per serving and arrange on top of rice. Add cucumber slices, pickled carrots & daikon, a sprinkle of each herb, chopped peanuts, and a pinch of fried shallots if using. Serve with lime wedge on the side.

Dipping Sauce (Nuoc Cham)

In a small bowl dissolve the sugar into the warm water, stirring until clear. Add fish sauce, lime juice, minced garlic, and sliced chili. Taste and adjust: it should be balanced sweet-sour-salty-spicy. If too salty, add a little more warm water or lime; if too tart, add a pinch more sugar. Serve in a small ramekin alongside each bowl.