Nem nướng is a traditional Vietnamese grilled pork sausage, originating from the southern and central regions of Vietnam, particularly in Nha Trang and Hội An. It is a popular dish known for its smoky, savory-sweet flavors, often served as part of a fresh and vibrant meal. The name nem nướng translates to “grilled sausage” (nem meaning sausage and nướng meaning grilled).
This sausage is typically made from finely minced or ground pork, seasoned with a mix of garlic, fish sauce, sugar, and black pepper. Its distinct texture comes from the addition of pork fat and sometimes tapioca starch, giving it a juicy and springy consistency. The sausages are skewered and grilled over charcoal, which imparts a smoky aroma that is integral to the dish’s appeal.
Cultural Significance
Nem nướng is more than just a street food staple; it’s a dish that reflects Vietnam’s balance of flavors and textures. It is often served as part of bánh hỏi nem nướng, which includes rice vermicelli sheets (bánh hỏi), fresh herbs, pickled vegetables, rice paper, and a special dipping sauce made with hoisin and peanut butter. Diners roll the sausage and accompaniments into rice paper for a DIY eating experience.
Another way nem nướng is enjoyed is in nem nướng cuốn, where the grilled sausage is wrapped in rice paper rolls with herbs and vegetables, making it a portable snack or appetizer.
Ingredients and Flavor Profile
The sausage’s unique flavor comes from a combination of:
- Pork: Ground pork and pork fat for juiciness.
- Seasonings: Garlic, fish sauce, sugar, black pepper, and sometimes shallots or lemongrass for extra depth.
- Tapioca starch: Used to bind the mixture and create the characteristic springy texture.
- Charcoal grilling: Adds a smoky and slightly caramelized flavor.
Modern Variations
While traditional nem nướng is made with pork, variations now include chicken, beef, or even vegetarian versions using tofu or mushrooms to cater to different dietary preferences.
Recipe for Nem Nướng (Vietnamese Grilled Pork Sausage)
Ingredients:
For the Sausage:
- 500g (1 lb) ground pork (preferably with some fat for juiciness)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 tbsp tapioca starch (or cornstarch as an alternative)
- 1 tbsp vegetable oil
- 1 tbsp shallots, finely minced (optional)
- 1 tbsp fresh lemongrass, finely minced (optional, but adds fragrance)
- Bamboo skewers (soaked in water for 30 minutes to prevent burning)
For Serving:
- Fresh herbs (mint, cilantro, Thai basil)
- Rice paper (for wrapping)
- Pickled vegetables (carrots, daikon radish)
- Bánh hỏi (rice vermicelli) or steamed rice (optional)
- Dipping sauce (hoisin sauce, peanut butter, or a sweet chili sauce)
Equipment Needed:
- Mixing bowl
- Grill (charcoal or gas grill) or grill pan
- Bamboo skewers
- Knife and cutting board
- Small bowl (for soaking bamboo skewers)
- Tongs (for turning the sausages)
Preparation and Cooking Times:
- Preparation Time: 15 minutes (plus 30 minutes to marinate the sausage mixture)
- Cooking Time: 10-15 minutes (depending on grill heat)
- Total Time: 45-60 minutes
Preparation:
1. Prepare the Sausage Mixture:
- In a large mixing bowl, combine the ground pork, fish sauce, sugar, soy sauce, minced garlic, black pepper, tapioca starch, vegetable oil, shallots, and lemongrass (if using).
- Use your hands to mix the ingredients well until the mixture is smooth and sticky. This helps the sausages hold their shape when grilling.
2. Shape the Sausages:
- Take small portions of the pork mixture (about 2-3 tablespoons per portion) and roll them into cylindrical shapes, similar to sausages.
- Slide each sausage onto a bamboo skewer, pressing gently to secure it around the skewer. Repeat for the rest of the mixture.
3. Preheat the Grill:
- If using a charcoal grill, light the charcoal and allow it to burn down to medium heat. If using a grill pan, heat it over medium-high heat.
- You want the grill to be hot enough to sear the sausages but not so hot that they burn on the outside before cooking through.
4. Grill the Nem Nướng:
- Place the sausages on the grill and cook, turning occasionally, for 10-15 minutes, or until they are golden brown and cooked through. The sausages should be slightly crispy on the outside and juicy on the inside.
- If using a grill pan, you can brush the sausages with a little vegetable oil while grilling to achieve a nice crispiness.
5. Serve:
- Once grilled, remove the sausages from the skewers. Serve them hot, accompanied by fresh herbs, rice paper, pickled vegetables, and a dipping sauce.
- For a complete meal, serve with bánh hỏi (rice vermicelli) or steamed rice.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 800mg
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