Vietnamese
Grilled Pork Sausage
Springy nem nuong kissed by the grill, with sweet-savory pork, smoke, pickles, herbs, and rice paper textures built for lively hands-on eating.
6 servings · 60 minutes prep · 15 minutes cook
Ingredients
Main
- 2 lb ground pork shoulder
- 6 oz pork fat, finely diced
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 tbsp honey
- 1 tbsp roasted rice powder
- 4 whole garlic cloves, minced
- 1 tsp baking powder
- 1 tsp black pepper
- 2 tbsp avocado oil
- 12 whole wooden or metal skewers, soaked if wooden
Directions
Method
- In a mixing bowl, combine the ground pork shoulder, pork fat, fish sauce, sugar, honey, roasted rice powder, garlic, baking powder, black pepper, and avocado oil until the mixture turns tacky and cohesive.
- Cover and refrigerate for 4 hours so the seasoning penetrates and the pork firms for shaping.
- Divide the chilled pork mixture into 12 portions and shape each one around a skewer into a short sausage.
- Grill over medium-high heat, turning often, until the sausages are springy, lightly charred, and 160F in the center, 10-15 minutes.
- Serve hot with rice paper, mixed Vietnamese herbs, noodles or crisp vegetables, and peanut sauce.
