Vietnamese BBQ Pork Sausages - Nem Nuong Recipe

Chop shallots and fat trimmings into small pieces.

Partially freeze the ground pork and fat trimmings for a couple of hours for easier blending.

Add the frozen pork and fat trimmings to a food processor.

Add chopped shallots, garlic powder, sugar, chicken bouillon, cornstarch, baking powder, anato seed oil, fish sauce, and pepper to the food processor.

Blend until the mixture is a thick, paste-like consistency.

Wet your hands with water to form the sausages.

Grab a portion of the meat mixture and form it around a skewer, aiming for a long and skinny shape.

Prepare fresh veggies: chop lettuce, cucumber, and mint leaves.

Prepare pickled carrots and dipping fish sauce ahead of time.

Grill the skewers for 5 minutes on each side at 400°F for a total of 10 minutes.

Assemble Vietnamese sausage fresh rolls with rice paper, vermicelli noodles, lettuce, fresh herbs, grilled sausage, pickled carrots, cucumber, and fried shallots.

Make a mango sauce with mango, peanut butter, fish sauce, chili sauce, cilantro, lime juice, and honey.

Assemble a vermicelli bowl with grilled sausage, lettuce, fresh mint leaves, pickled carrots, daikon, crushed peanuts, and dipping fish sauce.

Equipment Needed

Spice Level:

Dietary

Allergens