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Nem Nướng, or Vietnamese grilled pork sausages, is a dish that perfectly embodies the vibrant and complex flavours of Vietnam. These smoky, charred sausages are bursting with aromatic spices, delivering a savoury experience that’s both comforting and exciting.
Whether served with rice paper for rolling or paired with a fresh salad, Nem Nướng is a versatile favourite that has captured the hearts of locals and travellers alike. It’s more than just a dish, it’s a celebration of Vietnam’s culinary heritage.
What Is Nem Nướng?
Nem Nướng is a traditional Vietnamese sausage made from ground pork that’s mixed with fragrant spices and grilled to perfection. The name translates to “grilled sausage,” but its flavour and preparation go far beyond what the name suggests.
The pork is typically marinated with a blend of garlic, sugar, fish sauce, and shallots, creating a harmonious balance of savoury, sweet, and umami flavours. Once shaped into skewers or patties, the sausages are grilled over charcoal, giving them a smoky aroma and a slightly crisp exterior.
Nem Nướng is often served as part of a platter, accompanied by fresh herbs, rice paper, and a tangy dipping sauce. The interactive nature of rolling the sausage with vegetables and dipping it in sauce is part of the charm, making it a dish that’s as fun to eat as it is delicious. This combination of textures and flavours creates a meal that’s both light and satisfying, offering a taste of Vietnam’s culinary ingenuity.
Ingredients and Taste
The star of Nem Nướng is the marinated ground pork, which is seasoned with an array of ingredients to bring out its full flavour. Garlic and shallots provide an aromatic base, while fish sauce adds a signature umami depth that’s characteristic of Vietnamese cooking. A touch of sugar balances the savouriness with a hint of sweetness, and a dash of pepper or chili brings a subtle heat that lingers on the palate.
When grilled, the sausages develop a beautiful caramelized exterior that contrasts with their tender, juicy interior. The smoky char from the grill enhances the richness of the pork, creating a flavour that’s simultaneously bold and refined.
Nem Nướng is often paired with fresh herbs like mint and cilantro, crisp vegetables, and pickled carrots, which add a refreshing contrast to the savoury meat. The dipping sauce, often a sweet and tangy mixture of hoisin sauce, peanut butter, and garlic, ties the whole dish together, delivering a burst of flavour with every bite.
A Taste of History
Nem Nướng is deeply rooted in Vietnamese culinary traditions, originating in the central regions of the country, particularly in Nha Trang and surrounding areas. The dish reflects the Vietnamese emphasis on balancing flavours and creating meals that are both nourishing and communal.
Grilling, a method that imparts a distinct smokiness, has long been a favourite cooking technique in Vietnam, and Nem Nướng exemplifies this approach perfectly.
Over the years, Nem Nướng has become a beloved staple across Vietnam, with regional variations adding unique touches to the recipe. In some areas, the sausages are wrapped in rice paper before grilling, while in others, they are served as part of a larger feast.
Despite these variations, the essence of Nem Nướng, a dish that combines rich flavours with fresh ingredients and interactive dining, remains the same.
Nem Nướng (Grilled Pork Sausages) Recipe
Serves: 4 people
Ingredients:
For the Sausage Mixture:
- 500g ground pork (preferably with a 20% fat content)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp corn starch
- 3 garlic cloves, minced
- 1 tbsp shallots, finely minced
- 1 tsp baking powder
- 1 tsp ground white pepper
- 1 tbsp cooking oil
- ½ tsp chili powder (optional)
For the Glaze:
- 2 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp cooking oil
For Serving:
- Rice paper (bánh tráng)
- Fresh lettuce, mint, and cilantro
- Pickled carrots and daikon
- Sweet chili dipping sauce or peanut sauce
Directions
To begin, prepare the sausage mixture. In a large mixing bowl, combine the ground pork, fish sauce, sugar, corn starch, minced garlic, minced shallots, baking powder, white pepper, and chili powder if using. Mix thoroughly using your hands to ensure all the ingredients are evenly incorporated. Knead the mixture for 2–3 minutes to create a smooth, slightly sticky consistency. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
While the sausage mixture is chilling, soak wooden skewers in water to prevent burning during grilling. Alternatively, use metal skewers for a more authentic grilling experience. This step ensures even cooking and prevents sticking.
Remove the sausage mixture from the refrigerator. Lightly oil your hands to prevent sticking, then shape the mixture into elongated sausage forms, about 10 cm (4 inches) long, around the skewers. Press firmly to ensure the meat adheres well to the skewers. Place the formed sausages on a tray lined with parchment paper.
Prepare the glaze by whisking together honey, fish sauce, and cooking oil in a small bowl. Set this aside for later use. Preheat your grill or stovetop grill pan to medium-high heat. If using an oven, preheat to 220°C (430°F) and prepare a wire rack over a baking sheet.
Cook the sausages on the grill, turning occasionally to ensure even browning. Brush the glaze onto the sausages during the final 5 minutes of cooking to create a shiny, caramelized finish. If using an oven, place the sausages on the prepared wire rack and roast for 20–25 minutes, turning and glazing halfway through.
While the sausages cook, prepare the accompaniments. Wash and dry the lettuce, mint, and cilantro. Arrange them on a serving platter alongside rice paper, pickled vegetables, and dipping sauce. For extra flavour, lightly toast the rice paper over an open flame for a few seconds until it becomes pliable.
Check the sausages for doneness by cutting into one, it should be fully cooked with no pink remaining and a juicy interior. Remove from the grill or oven and let rest for 5 minutes to allow the juices to redistribute.
Serve the Nem Nướng sausages alongside the prepared accompaniments. To eat, wrap a sausage in rice paper with lettuce, herbs, and pickled vegetables, then dip in the sweet chili or peanut sauce. Garnish with extra herbs for a vibrant presentation. For a traditional touch, pair with iced jasmine tea or fresh lime soda.
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