Nem Nướng (Vietnamese Grilled Pork Skewers)

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

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!

Join the family!