Nem Nuong (Vietnamese Grilled Pork Sausage)
Why this recipe works
- Sweet-savoury balance: Fish sauce, garlic, sugar and black pepper give the pork a simple but distinctive Vietnamese-style seasoning.
- Sticky sausage texture: Mixing the pork vigorously helps it bind properly, so the sausages hold their shape on the skewers.
- Grilled caramelisation: Medium-high grilling browns the outside while keeping the pork juicy inside.
Get the most out of this recipe
Texture tips
- Mix until tacky: Work the pork until it looks slightly sticky; this helps create a springier, juicier sausage rather than a crumbly texture.
- Chill if soft: If the mixture feels loose or difficult to shape, a short chill makes it easier to press firmly around the skewers.
Common mistakes
- Check the centre: Pork should be piping hot throughout with no pink remaining before serving.
- Turn regularly: The sugar in the seasoning encourages browning, so rotate the skewers every few minutes to avoid scorching.
Make-ahead tips
- Shape ahead: The sausage mixture can be shaped onto skewers in advance and kept chilled until ready to grill.
- Freeze cooked sausages: Cool completely, freeze the cooked sausages, then defrost overnight in the fridge before reheating until piping hot.
Serving ideas
- Add freshness: Serve with fresh herbs to contrast the sweet, garlicky pork.
- Make it a meal: Pair with rice, noodles or crisp salad vegetables for a fuller dinner.
Equipment you'll need
Ingredients
Instructions
- Soak the skewers in water for 20 minutes if using wooden ones. Finely grate the garlic into a mixing bowl.
- Add the caster sugar, fish sauce, black pepper and vegetable oil to the bowl and stir until the sugar dissolves. Add the minced pork and mix vigorously for 2 to 3 minutes until the mixture looks slightly sticky and well combined.
- Divide the mixture into 9 to 12 portions and press each portion firmly around a skewer into a sausage shape, about 10 to 12 cm long. Smooth the surface with lightly oiled hands so they cook evenly.
- Heat a barbecue grill (or grill) to medium-high. Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until browned and cooked through.
- Rest the nem nuong for 5 minutes before serving so the juices settle. Serve hot.
Recipe notes
Tips
- Mixing the pork until it turns slightly sticky helps the sausages hold together on the skewers and stay juicy.
- If the mixture feels soft, chill it for 10 minutes before shaping to make it easier to handle.
- For food safety, make sure the pork is cooked all the way through; it should be piping hot in the centre with no pink remaining.
Substitutions
- Replace vegetable oil with canola oil for a similarly neutral flavour.
- Replace caster sugar with light brown sugar for a slightly deeper sweetness.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a medium grill for 3 to 5 minutes, turning, until piping hot; or warm in a 180°C (355°F) oven for 8 to 10 minutes. Freeze cooked sausages for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (25min active)
- Difficulty: Medium
- Cuisine: Vietnamese
-
Allergens:
Fish
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