Vietnamese Grilled Pork Sausages
Ingredients
- 600 gGround pork (very cold)
- 100 gFatback (finely minced)
- 4 pcGarlic (pressed)
- 3 tbspfish sauce
- 2 tbspWhite sugar
- 1 tspBlack pepper ground
- 1 tbspSesame oil
- 1 tbspCorn starch
- 1 tspBaking powder
- 2 tbspNem nướng seasoning mix
Method
Grilled pork skewers with a springy, bouncy texture and a caramelized glaze. The meat should be glossy and charred, releasing a deep aroma of garlic and smoke.
- 1
Finely chop the pork fat with a knife. In a large mixing bowl, combine the ground pork, fat, pressed garlic, sugar, fish sauce, pepper, sesame oil, cornstarch, and Nem nướng powder.
- 2
Add the baking powder. Work the meat vigorously by hand or with a mixer for 10 minutes until the texture becomes sticky and fibrous. This process gives the nem its characteristic bounce.
- 3
Oil your hands. Form elongated balls around wooden skewers, pressing the meat firmly so it adheres perfectly to the support. The surface should be smooth.
- 4
Grill the skewers on a very hot grill or barbecue. Turn regularly: the fat should bead and the sugar caramelize to form a mahogany and shiny crust.
Frequently asked questions
How do you get this dish right?
- The meat must stay very cold during kneading to prevent the fat from separating.
- If you don't have a grill, use the oven broiler at maximum power, turning often.
- The secret is the kneading: if the mixture isn't sticky, the skewer will be crumbly.
How long does this dish keep?
Keep refrigerated for up to 3 days. Freezes well before or after cooking.
