Photograph of the finished Nha Trang grilled pork sausage

Vietnam · Nem nướng Nha Trang

Nha Trang grilled pork sausage

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Pork fat Pork fat 3.5 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Rice paper Rice paper 16 leaves
  • Photograph of Fresh rice noodles Fresh rice noodles 11.3 oz
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz

Method

  1. 1 Grind the pork shoulder with garlic, dried onion, sugar, fish sauce, and pepper until smooth.
  2. 2 Dice the pork fat into small cubes, blanch it in boiling water, then mix it with the meat to make the spring rolls rich and juicy.
  3. 3 Beat the meat vigorously for 10 minutes until it becomes very chewy, then refrigerate for 20 minutes.
  4. 4 Shape the meat around bamboo skewers, grill over charcoal for 12 minutes, turning regularly until golden brown and fragrant.
  5. 5 Wrap the spring rolls in rice paper with vermicelli, herbs, dip them in soybean paste or fish sauce, and sprinkle with roasted peanuts.

With an appliance

  • Oven 56 min

    Replace step 4: place the spring roll skewers on the middle rack, bake in the oven at 220 degrees for 14 minutes, then rotate the tray for 7 minutes; the spring rolls will cook evenly, no need to turn them constantly, but they will have less of a smoky flavor.

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