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Chargrilled pork sausage skewers recipe (nem nuong)

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Created by Luke Nguyen

12 comments

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Rating:

5/ 5 stars 15 Votes

Cuisine: Vietnamese

300 g minced pork
300 g fish paste (from Asian fishmonger)
12 spring onions, sliced
2 garlic cloves, finely diced
1 tsp freshly ground pepper
½ tsp salt
1 tbsp sugar
1 tbsp fish sauce
½ cup vegetable oil
12 wooden chopsticks, soaked in water for 20 minutes
12 sheets rice paper
1 bunch perilla leaf, picked
1 bunch Vietnamese mint, picked
1 bunch mint, picked
1/2 bunch garlic chives, sliced into 5 cm legths
3 star fruit, finely sliced
1 cucumber, halves & finely sliced lengthways

Hoisin dipping sauce
125 ml hoisin sauce
1.5 tbsp white vinegar
125ml milk
3 tsp crushed roasted peanuts
1 red chili, diced

Ingredients

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Preparation

Hoisin dipping Sauce In a saucepan combine the hoisin sauce and the white vinegar, put over medium heat and stir through the milk. Continue to stir just before boiling point is reached, then allow to cool. Sprinkle with crushed peanuts and diced chilli. Set aside.

Using a mortar & pestle combine pork and fish mince and pound to a fine smooth paste.

In a large mixing bowl combine fish sauce, sugar, salt & pepper. Mix well until the sugar dissolves. Now add pork and fish paste to the seasoning combining all ingredients.

Knead the paste & pound handfuls of it in the bowl until the paste reaches an elastic consistency.

Form a sausage shape from the paste and form it around 2/3 of a wooden chopstick. Repeat this process with all the paste.

Bring a grill or barbecue to medium heat and cook for 8 minutes turning the chopstick every 2 minutes.

Wrap each skewer with mixed herbs, cucumber, star fruit, garlic chives and dip into hoisin dipping sauce.

If you enjoyed this Chargrilled pork sausage skewers recipe (nem nuong) then browse more Vietnamese recipes, appetiser recipes, meat recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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Comments (12)

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14 Nov 2011 01:50 AEST

Michael

After sussing out what the locals thought the best place to eat in Hue, we ventured to this recommended restaurant on a corner in the old citadel. No menu's; they just brought out the food so we could start making our rolls. One word: Supurb! Similar to what is mentioned here, only you eat a WHOLE clove of garlic per roll. After chatting to the owner he mentioned that an chef from Australia had just filmed there. It was very gratifying to see that you profiled this place and cuisine of Hue because I think it was on the top 5 to dos in Vietnam (if you want real food) and not one white person eats at this gem.

Agree(1 people agree)

Disagree(0 people disagree)

02 Jan 2011 05:17 AEST

Ngoun

I cant sleep every night after watching your show. Make me want to go to Vietnam and try it on the street. I know you can do the same in Cabramatta but it's just ot the same.

Agree(1 people agree)

Disagree(0 people disagree)

15 Oct 2010 01:06 AEST

Pauline

Hi Luke, Your show is every bit as good as that other well known cooking show, and the food is just so yummy looking. Can't wait to try the Pork Sausage Skewers I'm going looking for your book and the DVD's.

Agree(4 people agree)

Disagree(0 people disagree)

07 Oct 2010 11:01 AEST

RacheyCooks!

Crows Nest

Fab recipe!

I finally got the chance to cook this recipe on the weekend after finding fish paste in Cabramatta during a food tour (I'd never been to Cabramatta before). It was sensational!! A bit of a workout on the arms with all the pounding, but totally worth it. I couldn't find the rice paper Luke used so instead wrapped the sausages in perilla/shiso leaf which was bountiful in the markets. Definitely worth trying! And follow the ingredients on the video, not what's written down as they're different!

Agree(5 people agree)

Disagree(0 people disagree)

01 Sep 2010 12:34 AEST

Drifter

Love the show and your crew is amazing! Don't stop this wonderful program and the window into Viet Nam and it's people.

Agree(5 people agree)

Disagree(0 people disagree)

06 Jun 2010 08:18 AEST

Jessica

Melbourne

Wonderful Vietnamese dish!

The sausage skewers look amazing, tasty and fresh with rice paper rolls! Love your show and Vietnamese food!!

Agree(2 people agree)

Disagree(0 people disagree)

23 May 2010 08:23 AEST

Yen Tran

Ashfield, Sydney

Thank you!

So proud of you!

Agree(4 people agree)

Disagree(1 people disagree)

19 Feb 2010 07:43 AEST

Tony

Can't find it over here in the US...

Agree(0 people agree)

Disagree(18 people disagree)

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