Entree: Vietnam – Hoi An / Da Nang – Nem Lui (Charcoal-grilled seasoned pork formed onto lemongrass stalks and served with rice paper, fresh herbs, pickles, and pungent dipping sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground pork
- 8 lemongrass stalks, trimmed to 6 in (15 cm) lengths for skewers
- 3 tbsp (30 g) minced lemongrass tender inner parts
- 1 small shallot, minced, about 1 oz (30 g)
- 2 garlic cloves, minced (about 6 g)
- 1 large egg (50 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (12 g) sugar
- 1/2 tsp (3 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for brushing
- 12 rice paper rounds (bánh tráng)
- 1 cup (25 g) mixed fresh herbs (Vietnamese mint, cilantro, Thai basil), loosely packed
- 2 cups (100 g) shredded lettuce or thinly sliced cabbage
- 1 cup (120 g) quick pickled carrots and daikon (see below)
- Quick pickles: 1/2 cup (120 ml) rice vinegar, 1/2 cup (100 g) sugar, 3/4 cup (180 ml) water, 1 cup (120 g) julienned carrots and daikon
- Mắm tôm dipping sauce: 2 tbsp (30 g) mắm tôm (fermented shrimp paste)
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) sugar
- 1 small bird's eye chili, minced (optional)
- 1 tbsp (15 ml) neutral oil, warmed

Instructions

1. Make the quick pickles: combine rice vinegar, sugar, and water in a jar or bowl until sugar dissolves; add julienned carrots and daikon and chill at least 30 minutes while you prepare other components.
2. In a large bowl, combine ground pork, minced lemongrass, shallot, garlic, egg, fish sauce, sugar, salt, and pepper; mix thoroughly until sticky and homogeneous.
3. Divide the pork mixture into 8 equal portions. With wet hands, press each portion around a trimmed lemongrass stalk to form a 4–5 in (10–12 cm) long sausage shape, smoothing the surface so it adheres to the stalk.
4. Chill the skewers 20–30 minutes to help them set and make grilling easier.
5. Prepare the mắm tôm sauce: in a small bowl mix mắm tôm with lime juice and sugar; taste and adjust. Heat the neutral oil until shimmering and carefully pour over the mixture to bloom the aroma. Stir in the minced chili if using.
6. Preheat a grill to medium-high heat or prepare a broiler. Brush skewers lightly with vegetable oil.
7. Grill the skewers over direct heat 3–4 minutes per side, turning until charred at the edges and cooked through (internal temperature about 155°F / 68°C for pork). Alternatively broil 4–6 minutes per side depending on heat.
8. Warm rice papers according to package instructions (briefly over steaming water or a dry skillet) and arrange herbs, lettuce, and pickles on the table.
9. To serve: place a warm rice paper on a plate, add a few leaves of lettuce and herbs, lift a grilled lemongrass skewer and slide the pork from the stalk onto the rice paper, add pickles, and dip in mắm tôm before wrapping and eating.
10. Leftover skewers may be sliced and added to rice bowls or vermicelli bowls with herbs and pickles.