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    Home » Pork » Nem Nướng (Vietnamese Grilled Pork Skewers)

    Published: Oct 20, 2020 · Last Modified: Oct 20, 2020 by Jeannette ·

    Nem Nướng (Vietnamese Grilled Pork Skewers)

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    Nem Nướng on a plate of salad next to a dish of fish sauce
    Nem Nướng in a lettuce wrap held by a hand
    Nem Nướng on a plate with banh hoi, salad, pickled vegetables and a dish of fish sauce
    Nem Nướng on a plate of salad next to a dish of fish sauce
    Nem Nướng on a plate of salad next to a dish of fish sauce
    Nem Nướng on a plate of salad next to a dish of fish sauce
    Nem Nướng on a plate with banh hoi and pickled vegetables over Nem Nướng in a lettuce wrap held by a hand

    Nem Nướng is Vietnam’s answer to a smoky sweet and savory pork skewer! They’re EASILY a party favorite and so succulent that everyone will be asking for more. You’ll find them perfect for grilling on the BBQ, in the oven or over a stove!

    The appetizer every bbq needs

    I love food that fits perfectly on a skewer. There’s just something UTTERLY satisfying about chowing down on pure meaty flavor that stirs my appetite beyond imagination.

    When I think of delicious skewered goodness, Chạo Tôm and Curry Fish Balls spring to mind, but nothing – absolutely nothing – tops chargrilled Nem Nướng handed to you still bubbling from the BBQ.

    Not only is it the best thing to look forward to, but it’s incredibly rewarding. I have many fond memories helping Mum, Grandma and all the aunties in the kitchen as a child. We would all be busily wrapping mince around bamboo skewers lined on long trays.

    You can imagine my excitement when our hard work finally paid off!

    These days, it’s more convenient for the party host to just buy it premade from the shops. But it’s no secret that homemade is the best. You won’t regret it when your skewer comes to you with sizzling pork fat that pops with juices at every bite.

    Plus, that distinctly sweet taste we all know and love is enhanced by a sticky honey glaze caramelized around deeply smoky pork. Just wait until you try it.

    Dive deep into the childhood memories of helping out at a family party, because today is the day where you find out how to make Nem Nướng from scratch!

    Why this recipe works

    • Glazing the Nem Nướng mid-grill coats them in a lightly fragrant sweet and sticky sauce.
    • Mixing in diced fat cubes means a more succulent bite with pops of juicy flavor.
    • Using frozen mince keeps the meat iconically firm and springy.

    What you’ll need

    For the mince

    About the ground pork

    We use pork fat to add extra flavor and texture to our Nem Nướng, but it can be skipped if the ingredient is hard to come by or if you’d prefer not to use it.

    For the pork paste

    Preparing the mince

    This recipe includes steps on how to make your own annatto seed oil, but you can skip that step by buying premade annatto seed oil in bottles at Asian supermarkets.

    Instructions on how to make the pork paste is also included in this recipe, but you can buy it frozen in Asian supermarkets as well.

    For the glaze

    About the ingredients

    Use a neutral-flavored oil like rice bran, peanut or vegetable oil to avoid overpowering the glaze.

    How to make this recipe

    The Mince

    Blitz the garlic and shallots until fine.

    Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.

    Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.

    The Pork Paste

    Finely chop the pork fat.

    Combine 1 tsp sugar with the water and bring to a boil.

    Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.

    Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.

    Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.

    In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.

    Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.

    Combine the mixed paste with the pork fat.

    Preparing the skewers

    Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.

    Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6″) thick, otherwise the center will take too long to cook.

    Tip: Use gloves lightly coated with oil so the mixture doesn’t stick to your hands.

    If you’re oven grilling the skewers, spread them out on an oven-safe tray lined with foil.

    Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.

    Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

    FAQs

    What should I eat with Nem Nướng?

    Typically, this dish is enjoyed fresh from the grill with a salad and noodle platter. Bánh hỏi, lettuce, cucumber, pickled vegetables, rice paper and spring onion oil are eaten with the pork skewers as part of a handmade roll.

    Can I substitute the pork with other meats?

    Yes, you definitely can! If you opt for other types of protein, try to go for ones with a higher fat content to keep each serving juicy.

    Tips for the best results

    • Cook the pork skewers on a BBQ grill. This is how we like to enjoy it at parties because it helps to char the meat for a deep smokiness.
    • Dice the fat into smaller chunks. For a seamless bite, you’ll want each piece to be as small as you can get it.
    • Brush the honey on at the end. Let the skewers cook until firm, then coat them to form a glaze as they grill in the oven.

    Host a Vietnamese-inspired feast!

    • Complement the smoky grill flavors with fresh rice paper rolls using our Bò Bía, Gỏi Cuốn, Bì Cuốn recipes.
    • Fill the table with Gà Xào Sả Ớt (Spicy Lemongrass Chicken), Chả Trứng Hấp (Vietnamese Steamed Egg Meatloaf) and Sườn Nướng (Vietnamese Grilled Pork) – some of our family’s favorite side dishes!
    • Keep it homey with a thick and comforting Súp Măng Cua (Vietnamese Crab and Asparagus Soup).
    • Refreshing bars of Kem Chuối (Vietnamese Banana and Coconut Ice Cream) will complete the banquet!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Nem Nướng on a plate of salad next to a dish of fish sauce

    Nem Nướng (Vietnamese Grilled Pork Skewers)

    Nem Nướng is Vietnam's smoky sweet and savory pork skewer. These are perfect for grilling on the BBQ, in the oven or over a stove!
    5 from 9 votes
    Print Pin Rate
    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes
    Servings: 10
    Calories: 956kcal
    Author: Jeannette

    Equipment

    • Food processor

    Ingredients

    For The Mince

    • 1 kg / 2.2 lb pork mince
    • 200 g / 0.44 lb pork fat (we get it frozen from the butcher)
    • 6 cloves garlic
    • 1 red shallot
    • 2 1/2 tbsp chicken bouillon powder
    • 1 tsp salt (or to taste)
    • 1 tsp sugar (or to taste)
    • 2 tsp fish sauce
    • 1 tsp pepper

    The Pork Paste

    • 500 g / 1.1 lb pork mince (semi-frozen)
    • 2 US cup water
    • 3 tsp sugar (or to taste)
    • 2 1/2 tsp chicken bouillon powder
    • 1 1/2 tsp fish sauce (or to taste)
    • 1 tsp pepper
    • 80 g / 0.18 lb ice cubes (crushed)
    • 1 tsp baking soda
    • 2 tsp potato starch
    • 2 tbsp cooking oil
    • 2 tsp annatto seeds

    For The Glaze

    • 5 tbsp cooking oil
    • 2 tbsp honey
    • 2 tbsp fish sauce
    • 4 tbsp water

    Instructions

    The Mince

    • Blitz the garlic and shallots until fine.
    • Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
    • Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.

    The Pork Paste

    • Finely chop the pork fat.
    • Combine 1 tsp sugar with the water and bring to a boil.
    • Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
    • Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.
      Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
    • In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
    • Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
    • Combine the mixed paste with the pork fat.

    Preparing The Skewers

    • Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
    • Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.
      Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
    • If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
    • Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
    • Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

    Notes

    • Cook the pork skewers on a BBQ grill. This is how we like to enjoy it at parties because it helps to char the meat for a deep smokiness.
    • Dice the fat into smaller chunks. For a seamless bite, you'll want each piece to be as small as you can get it.
    • Brush the honey on at the end. Let the skewers cook until firm, then coat them to form a glaze as they grill in the oven.
    • We use pork fat to add extra flavor and texture to our Nem Nướng, but it can be skipped if the ingredient is hard to come by or if you'd prefer not to use it.
    • This recipe includes steps on how to make your own annatto seed oil, but you can skip that step by buying premade annatto seed oil in bottles at Asian supermarkets.
    • Instructions on how to make the pork paste is also included in this recipe, but you can buy it frozen in Asian supermarkets as well.
    • Use a neutral-flavored oil like rice bran, peanut or vegetable oil to avoid overpowering the glaze.

    Nutrition

    Calories: 956kcal | Carbohydrates: 7g | Protein: 43g | Fat: 83g | Saturated Fat: 28g | Cholesterol: 199mg | Sodium: 1365mg | Potassium: 747mg | Fiber: 1g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Steamed Pork Belly with Salted Radish
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    Reader Interactions

    Comments

    1. Bintu | Recipes From A Pantry says

      October 21, 2020 at 8:23 pm

      5 stars
      How succulent and delicious do these look? I’m definitely popping these on the to try list!

      Reply
      • Jeannette says

        October 21, 2020 at 9:42 pm

        Definitely worth it! I hope you enjoy them as much as we do!

        Reply
    2. Beth Sachs says

      October 21, 2020 at 9:17 pm

      5 stars
      These pork skewers look super tasty. Loving the sound of the honey glaze!

      Reply
      • Jeannette says

        October 21, 2020 at 9:42 pm

        Thanks, Beth!

        Reply
    3. Danielle Wolter says

      October 21, 2020 at 9:25 pm

      5 stars
      I am all about these – they are so flavorful and juicy and delicious! Definitely a regular meal at my house 🙂

      Reply
      • Jeannette says

        October 21, 2020 at 9:42 pm

        That’s so good to hear, Danielle! Your family is super lucky to be having them regularly 😀

        Reply
    4. Mahy says

      October 21, 2020 at 9:29 pm

      5 stars
      I think it is time to explore Vietnamese cuisine a bit more – there are so many great dishes that I am yet to try. And this skewer is one of them!

      Reply
      • Jeannette says

        October 21, 2020 at 9:41 pm

        Yes, there are heaps to enjoy! I hope you like this one!

        Reply
    5. Kylie Archer says

      October 21, 2020 at 9:34 pm

      5 stars
      These are a favourite at our local Vietnamese restaurant, but now I can make them at home! Thanks for a great recipe!

      Reply
      • Jeannette says

        October 21, 2020 at 9:40 pm

        You’re very welcome, Kylie! I hope you enjoy it!

        Reply
    6. Tu says

      March 06, 2021 at 9:01 pm

      Hi,
      This is not recipe-related comment. Just fyi, the subscribe link on this post is not working :).
      P/S: this nem nướng is so delish.

      Reply
      • Jeannette says

        March 07, 2021 at 1:15 pm

        Hi, Tu! Thanks for letting me know!

        Reply
    7. Thu Le says

      December 29, 2021 at 1:23 am

      Hello Jeannette,
      I love to try your recipe but I am not quite to understand couple steps in the instruction:
      In the mince (section), step 2: “Add the mince into the food processor“ do you mean the 1kg pork mince?
      In the Pork Paste (section), step 1: “Finely chop the pork fat”, but there isn’t pork fat in the pork paste ingredients. Should I use the pork fat belong to the mince ingredients?
      In the Pork Paste (section), step 5: “In the food processor, add the frozen mince”, is it the 500 g pork mince (semi-frozen)?
      Thanks, Thu

      Reply
      • Jeannette says

        January 02, 2022 at 3:30 pm

        Hi, Thu! For Step 2, that’s exactly right. You can put the whole 1kg mince into your food processor, or divide it into smaller batches if your food processor can’t hold it all.
        For the pork paste, sorry I had taken a photo of it as part of the mince section! It’s meant to be for the paste 🙂 Thanks for the spot!
        As for Step 5, yes that’s the semi-frozen paste 🙂
        I hope that helps!

        Reply
    8. Emily Tran says

      March 12, 2022 at 2:48 pm

      Hello Jeanette,
      I have a quick question regarding the pork paste. Since the recipe say to use 2.2 lb of the pork mince, when we make the paste, would we just halve the frozen mince to the paste?
      So even though we used 2.2 lb of pork mince, after it’s been frozen, we would have two “batches” for the nem nuong?

      Reply
      • Jeannette says

        March 17, 2022 at 9:42 pm

        Hi, Emily! You’ll be making the pork mince part and then freezing it, but then adding that to pork paste part which should already have a semi-frozen block of pork mince. There will be two batches, but not halved. I hope that helps! Let me know if you have any questions.

        Reply
    9. Emily Tran says

      March 18, 2022 at 1:37 am

      Hi Jeannette!

      So the whole batch of nem nuong would be 3 lbs right? Step 6 under “the pork paste”, that is when we add the 2.2 lb that was frozen to the 1.1 lb that is currently in the food processor right?

      Reply
      • Jeannette says

        March 31, 2022 at 8:47 pm

        Hi, Emily! That’s right!

        Reply
    10. Mary Mack says

      June 11, 2022 at 3:53 pm

      5 stars
      This was complicated, but the results were worth it. Delicious!!!

      Reply
      • Jeannette says

        June 13, 2022 at 9:12 pm

        Yes, there are quite a few steps, but definitely rewarding when it’s all done! I’m glad you enjoyed the taste, Mary!

        Reply

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