Nem Nướng
A grilled pork skewer whose most specific, documented regional identity is nem nướng Ninh Hòa, from Ninh Hòa town in Khánh Hòa province near Nha Trang, a long-established local specialty rather than a generic national dish; it also received a real, if fairly minor, 2024 Asia Book of Records distinction, worth naming precisely rather than overstating as anything close to UNESCO recognition. It's genuinely distinct from the site's existing Bún Thịt Nướng: bún thịt nướng grills sliced, marinated whole cuts of pork, while nem nướng starts from ground pork and fat pounded and processed until sticky and elastic, closer to a sausage or meatball in texture, then molded onto skewers and grilled, typically wrapped table-side in rice paper with herbs.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g ground pork, with some fat
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp roasted rice powder
- Rice paper, lettuce, and herbs, to serve
- Fish sauce dipping sauce, to serve
Steps
- Combine the ground pork with garlic, shallots, fish sauce, sugar, and roasted rice powder.
- Process or pound the mixture until sticky and elastic.
- Chill the mixture, then mold onto skewers.
- Grill over charcoal until charred and cooked through.
- Serve with rice paper, lettuce, herbs, and dipping sauce for wrapping at the table.