Nem nuong Nha Trang is a Vietnamese grilled pork sausage from the coastal city of Nha Trang, known for its firm, slightly sweet, and garlicky flavor. Unlike many other nem nuong versions, this one is grilled over charcoal, giving it a smoky char that pairs perfectly with fresh herbs, pickled vegetables, and rice paper. This recipe recreates that iconic street-food experience at home, using a food processor to get the right springy texture and a grill (or oven) to achieve that charred exterior.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1-inch chunks (some fat is essential)
- 1/4 cup (60 ml) ice water
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (25 g) sugar
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) baking powder (aluminum-free)
- 1/2 tsp (2 g) salt
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp (30 ml) vegetable oil (for brushing)
- For serving: rice paper, fresh lettuce, mint, cilantro, cucumber slices, pickled carrots and daikon, and Nước Chấm dipping sauce
Instructions
- Freeze the pork chunks for about 30 minutes until they are firm but not frozen solid. This helps the meat grind and emulsify better.
- In a small bowl, combine the ice water, fish sauce, sugar, pepper, baking powder, and salt. Stir until the sugar dissolves.
- Working in batches, add the cold pork to a food processor and pulse until it is coarsely ground. Do not overfill the processor.
- Add the garlic and shallot to the ground pork, then with the processor running, slowly pour in the fish sauce mixture. Process until the mixture is very smooth and sticky, about 2 minutes per batch. The mixture should look like a thick paste.
- Transfer the paste to a large bowl. Using a spoon or your hands, knead the mixture for 2-3 minutes, lifting and slapping it against the bowl. This develops the protein structure, giving the sausage its signature springy bite.
- Cover and refrigerate the mixture for at least 1 hour (or up to overnight). This allows the flavors to meld and the mixture to firm up.
- Preheat your grill to medium-high heat (about 375°F / 190°C). If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil.
- With wet hands, take a golf-ball-sized portion of the pork mixture and shape it into a sausage shape about 3 inches long and 1 inch thick. Repeat with the remaining mixture.
- Brush the sausages lightly with vegetable oil.
- Grill the sausages for 4-5 minutes per side, turning occasionally, until they are charred on the outside and cooked through. The safe minimum internal temperature for ground pork is 160°F (71°C) as per USDA FSIS. If baking, place them on the prepared sheet and bake for 15-20 minutes, then broil for 1-2 minutes for color.
- Remove from the grill and let rest for 3 minutes before serving.
Tips
- Keep everything cold: The pork and the food processor blade should be as cold as possible. This helps the fat stay solid and emulsify into the meat, creating a smooth, bouncy texture.
- Don’t skip the kneading: The slapping and kneading step is crucial for activating the myosin proteins, which give the sausage its characteristic springiness. If you skip it, the sausage will be crumbly.
- Use a thermometer: Even though the sausages are small, always check the internal temperature with a food thermometer to ensure they reach 160°F (71°C).
- Substitute for fish sauce: If you don’t have fish sauce, you can use soy sauce or a mixture of soy sauce and a little lime juice, but the flavor will be less authentic.
Serving Suggestions
Serve nem nuong Nha Trang the traditional way: with rice paper, a platter of fresh lettuce, mint, cilantro, cucumber, and pickled carrots and daikon. To eat, dip a rice paper in warm water, lay it on a plate, add a sausage, some herbs and pickles, roll it up, and dip it in Nước Chấm (Vietnamese dipping sauce). You can also serve it over rice noodles or with steamed rice for a heartier meal.
Variations
- Oven-baked: If you don’t have a grill, you can bake the sausages in the oven at 400°F (200°C) for 15-20 minutes, then broil for 1-2 minutes to get a bit of char.
- Air-fryer: Cook the sausages in an air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
- Spicy version: Add 1-2 minced Thai bird chilies or 1 tablespoon of sriracha to the pork mixture for a spicy kick.
- Lemongrass twist: Add 1 tablespoon of minced lemongrass to the marinade for a fragrant, citrusy note.
Storage and Reheating
Cooked nem nuong can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a little oil, or in a 350°F (175°C) oven for 5-7 minutes, until heated through. You can also freeze uncooked sausages on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
Frequently Asked Questions
Can I use ground pork instead of pork shoulder? Yes, but look for ground pork with a higher fat content (at least 20%). The fat is essential for a moist, tender sausage. If using lean ground pork, add 1-2 tablespoons of cold butter or pork fat to the mixture.
Why is my nem nuong crumbly? This usually happens if the meat is too warm or if you didn’t knead it enough. Make sure everything is cold and knead the mixture for at least 2 minutes until it becomes sticky and paste-like. This develops the protein structure that holds the sausage together.
Can I make this without a food processor? Yes, you can ask your butcher to grind the pork twice, or you can chop it very finely by hand. However, a food processor is the easiest way to achieve the smooth, emulsified texture that is characteristic of nem nuong.
What is the best way to grill nem nuong? A charcoal grill gives the best smoky flavor, but a gas grill or even a grill pan on the stove works well. The key is to get the grill hot enough to create a nice char without burning the outside before the inside is cooked.
Can I use this recipe for nem nuong cuon (spring rolls)? Absolutely! This recipe is perfect for making nem nuong cuon. Just grill the sausages, slice them thinly, and roll them with the other ingredients in rice paper.
Is baking powder necessary? Baking powder helps the sausage become more tender and slightly puffy. If you skip it, the texture will be denser but still good. Make sure to use aluminum-free baking powder to avoid a metallic taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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