Entree: Vietnam – Hue – Nem Lụi (Grilled lemongrass-marinated pork skewers served with rice paper, fresh herbs, and pungent dipping sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) pork shoulder, finely minced or coarsely ground
- 3 tbsp (45 ml) minced lemongrass (use tender inner stalks)
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 12 lemongrass stalks, trimmed and tough outer layers removed (for skewers)
- 12–16 rice paper rounds (bánh tráng) for wrapping
- 2 cups (approx. 60 g) mixed fresh herbs (mint, cilantro, perilla), loosely packed
- 1 small cucumber, thinly sliced
- 1 cup (approx. 100 g) shredded lettuce
- For mắm nêm dipping sauce:
  - 1/3 cup (80 ml) mắm nêm or strong fermented fish sauce
  - 1/4 cup (60 g) ripe pineapple, finely chopped
  - 2 tbsp (30 ml) lime juice
  - 2 tbsp (30 g) sugar
  - 1 clove garlic, minced
  - 1–2 Thai chiles, minced (to taste)
  - 1–2 tbsp (15–30 ml) water to thin if needed

Instructions

1. In a large bowl combine minced pork, minced lemongrass, garlic, shallots, fish sauce, sugar, salt, pepper, and 1 tablespoon vegetable oil. Mix thoroughly until sticky and well combined; refrigerate 20–30 minutes to let flavors meld and make the mixture easier to handle.
2. Divide meat into 12 portions. Press each portion firmly around the top 3–4 inches of a prepared lemongrass stalk to form a sausage-shaped coating, packing tightly so it adheres. If using metal or bamboo skewers instead, you may wrap the meat around them in the same way.
3. Preheat a grill or broiler to medium-high. Oil grates lightly. Grill the skewers, turning and basting once or twice, until the pork is cooked through and slightly charred, about 8–10 minutes total depending on thickness.
4. While pork cooks, make the mắm nêm sauce: combine mắm nêm, chopped pineapple, lime juice, sugar, minced garlic, and chiles in a small bowl. Stir until sugar dissolves; add water to reach desired consistency and adjust sweetness or acidity to taste.
5. To serve, arrange rice paper rounds, herbs, cucumber, and lettuce on a platter. To eat, dip grilled pork off the lemongrass stalk, place on a rice paper round with herbs and vegetables, add a spoonful of mắm nêm, roll tightly, and enjoy.