nem nuong

Nem Nướng is Vietnam&#039;s smoky sweet and savory pork skewer. These are perfect for grilling on the BBQ, in the oven or over a stove!

Nem Nướng (Vietnamese Grilled Pork Skewers)

kg / 2.2 lb pork mince

lb pork fat ((we get it frozen from the butcher))

garlic

red shallot

tbsp chicken bouillon powder

salt ((or

tsp sugar ((or

tsp fish sauce

tsp pepper

500 g / 1.1 lb pork mince ((semi-frozen))

water

tsp chicken bouillon powder

tsp fish sauce ((or

80 g / 0.18 lb ice cubes ((crushed))

tsp baking soda

tsp potato starch

tbsp cooking oil

tsp annatto seeds

tbsp honey

tbsp fish sauce

Blitz the garlic and shallots until fine.

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.

Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.

The Mince

Finely chop the pork fat.

Combine 1 tsp sugar with the water and bring to a boil.

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.

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.

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.

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.

Combine the mixed paste with the pork fat.

The Pork Paste

Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.

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&quot;) thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn&#039;t stick to your hands.

If you&#039;re oven grilling the skewers, spread them out on an oven-safe tray lined with foil.

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.

Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

Preparing The Skewers

Top 1 nem nuong recipes from across the web

The most viewed nem nuong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nem Nướng (Vietnamese Grilled Pork ...

Top 1 nem nuong recipes from across the web

The most viewed nem nuong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nem Nướng (Vietnamese Grilled Pork ...

The most viewed nem nuong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine