Vietnamese Pork Sausage Skewers (Nem Nuong)

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This Vietnamese Pork Sausage Skewers recipe is an easy dinner for feeding everyone on busy weeknights or for hosting a large party on the weekend. This recipe is extra tasty with all the garlic mixed into the pork mixture. Its affordable and can be made in advance. Easy to bake in the oven or BBQ on a hot summer day.

It’s starting to get cold here and BBQ season is pretty much over now. Now that the kids are back in school and we have a good routine going on with the girls I still want to enjoy some yummy pork sausage skewers. I like to make a big batch of this is freeze it so I can take them out the night before and leave it to slightly defrost in the fridge. If you can’t grill the sausage on the BBQ it taste just as amazing in the oven. 

The flavor of the skewers is amazing all because of the crazy amount of garlic that is mixed in. For health reason I avoid the pork fat, but many recipes do like to buy a piece of pork fat and chop it up to give it a moist texture. This recipe I just mix 2 packs of lean ground pork and 1 pack of ground pork with more fat in it.

Why make this?

Easy to freeze. Make a large batch ad freeze it so you can enjoy any day when you are feeling lazy to make something from scratch. Frozen nem neung taste just as good as fresh. Cooking them while they are frozen also keeps the shape.

Great for large parties. Make as much you want as this can easily be enjoyed for large gatherings or parties. Its so tasty that everyone will be running to get more.

Cost-Effective: These days with inflation everything is getting expensive. Making nem nuong at home can be more cost-effective, especially if you plan to prepare it for a large group. You can buy ingredients in bulk and save money compared to dining out.

Flavor Control: When you make nem nuong at home, you have complete control over the ingredients and flavors. You can adjust the seasonings to match your personal preferences, ensuring a taste that you love.

Why I Love this recipe?

No pork fat. Traditionally this is made with pork fat cut up in to tiny pieces and mixed in but for health reasons I do opt out of it to try to keep my waist line down and also for health reason its best to reduce the amount of fat your intake.

Easy to adjust flavors. This recipe is pretty forgiving in that if you don’t like too much garlic you can reduce the to the amount of your preference. I love the garlic flavor so I will use as much as possible.

Can be grilled on BBQ or Oven. Want to enjoy nem nuong during fall or winter but don’t want to stand in the cold outside. This recipe can easily be made in the oven and you can get the similar results as BBQ on the grill.

Ingredients, Substitution and Variations

fatty ground pork: High-fat content ensures juiciness and flavor.

• fatty ground pork: High-fat content ensures juiciness and flavor.
• garlic, finely minced: Adds a savory taste.
• sugar: Balances flavors and aids in caramelization.
• fish sauce: Provides a rich umami flavor.
• roasted rice powder: Adds a subtle nutty taste and helps in binding.
• baking powder: Gives a light, airy texture. I like to use the Alsa brand for this recipe as this was told by my Mother-in-law this is the only one she uses for making new nuong.
• cornstarch: Provides structure and prevents excessive moisture.
• nem nuong curing powder: (Optional) Enhances flavor and texture

1. Tofu or Tempeh Nem Nuong: For a vegetarian or vegan version, use crumbled tofu or tempeh. Marinate them similarly to the meat version for flavor.
2. Chicken or Beef Nem Nuong: You can substitute pork with ground chicken or beef for a different taste. Adjust seasonings accordingly.
3. Spice it up: Add chili flakes or Sriracha to the sausage mixture for a spicy kick.
4. Experiment with herbs: Use other herbs like dill, chives, or lemongrass for a unique flavor profile.
5. Gluten-free option: Ensure your fish sauce is gluten-free, and use a gluten-free nem nuong curing powder or omit it entirely.
6. Soy Sauce: If you don’t have fish sauce, soy sauce can be used as a substitute, although the flavor will be slightly different.
7. Sugar substitutes: Use honey, agave syrup, or a sugar substitute if you’re looking for a healthier alternative.
8. Peanuts: Crushed peanuts can be sprinkled on the nem nuong or added to the dipping sauce for extra texture.

How to make this recipe

Prepare the Marinade: In a large mixing bowl, blend together sugar, fish sauce, finely chopped garlic, roasted rice powder, baking powder, corn starch, and nem nuong curing powder until thoroughly incorporated.

Marinate the Pork: Add the fatty ground pork to the marinade and mix until the pork is fully coated. Cover the bowl with plastic wrap and refrigerate for 2 hours. Chilling the mixture helps in shaping the sausages around the skewers later.

Skewer the Sausages: Using your hands, take a handful of the marinated pork mixture and evenly wrap it around a skewer. Place the prepared skewers on a plate. To prevent sticking, use plastic wrap in between the skewers as you make them. Freeze the skewers as you complete each batch.

Prepare Sausage Balls: Roll some of the pork mixture into balls of your preferred size. Freeze these balls once you’ve shaped them all.

Pre-freeze for Better Shape: For at least 2 hours, freeze the skewers and balls to help them maintain their shape during cooking.

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit.

Bake the Sausages: Place the nem nuong skewers in the oven and bake for 20 minutes. Remember to flip them halfway through the cooking time to ensure even cooking.

Prepare the Sweet Glaze: While the sausages are baking, prepare the sweet glaze by mixing the ingredients until well combined.

Glaze and Broil: At the 20-minute mark, take out the nem nuong from the oven. Spread the sweet glaze over the sausages. Switch the oven to broil mode and let the glaze bubble up for a bit. Flip the nem nuong, apply more glaze, and broil until caramelized.

Rest and Serve: Once out of the oven, let the nem nuong rest for 2 minutes before serving. Enjoy your delicious Vietnamese pork sausage skewers!

How to enjoy

1. Dipping Sauce: Vietnamese pork sausage skewers are often served with a dipping sauce. The sauce is typically a mixture of fish sauce, sugar, lime juice, garlic, and chili. This sauce is called Nuoc Cham and adds a wonderful tangy, salty, and spicy flavor to the sausages. Dip the skewers in the sauce before each bite. Use a Vietnamese Peanut Dipping Sauce if you want to try something different
2. Use Fresh Herbs: Vietnamese cuisine often incorporates fresh herbs like cilantro, mint, and basil. These herbs can add a burst of freshness to the rich and savory flavors of the sausages. Take a small leaf of herbs and wrap it around the sausage before taking a bite.
3. Add Crunch: Sometimes, nem nuong is served with raw vegetables like cucumber and lettuce. Adding a slice of cucumber or a leaf of lettuce can add a satisfying crunch to each bite.
4. Balance the Flavors: Vietnamese cuisine is known for its balance of flavors. As you enjoy the sausage skewers, pay attention to the balance of salty, sweet, sour, and spicy flavors. Appreciate how each component contributes to the overall taste.
5. Experiment: Don’t hesitate to experiment with different combinations. You can try different herbs, vary the amount of dipping sauce, or combine the sausages with other Vietnamese dishes for a unique experience.
6. Enjoy with Rice or Noodles: If you have a meal that includes rice or noodles, you can enjoy the pork sausage skewers alongside these staples. The flavors of the sausages can complement the neutral taste of rice or noodles very well.
7. Savor Each Bite: Take your time to savor each bite. Enjoy the texture, the flavors, and the overall experience of eating this delicious Vietnamese dish.

Success tips on how to make the best new nuong

1. Quality Ingredients:

• Use high-quality, fatty ground pork. The fat content is crucial for the juiciness and flavor of the sausages.
• Fresh, aromatic herbs like cilantro and mint add a burst of freshness. Use them generously.
• Invest in a good fish sauce for an authentic and rich flavor base. I like to use three crab brand

2. Balanced Marinade:

• Balance the flavors in your marinade. Sweetness from sugar and saltiness from fish sauce flavors should be well-balanced.
• Let the pork marinate for at least a couple of hours or overnight for the flavors to meld.

3. Texture Matters:

• Include ingredients like roasted rice powder or cornstarch. They absorb excess moisture, ensuring your sausages are not overly wet or crumbly.

4. Proper Shaping:

• When shaping the sausages on skewers, ensure they are evenly wrapped. This ensures even cooking and a consistent taste in each bite.
• If you’re making sausage balls, make sure they are of similar size for uniform cooking.

5. Freezing Technique:

• Freeze the skewers and balls before cooking. This helps them hold their shape and prevents them from falling apart during cooking.

6. Grilling/Broiling Technique:

• Preheat the grill or oven properly. A medium-high heat ensures the sausages cook through without burning on the outside.
• Turn the skewers halfway through the cooking time for even grilling.
• Apply the sweet glaze near the end of the cooking time. The sugars in the glaze can burn quickly, so monitor them closely.

How to eat Nem Nuong

Vegetables and Rice Paper (Optional):

1. Some people enjoy nem nuong by wrapping them in rice paper along with fresh herbs and vegetables like lettuce and cucumber. Add Vietnamese Pickled Daikon and Carrots to give it extra crunch. It creates a delicious and refreshing roll. I use my homemade Vietnamese Peanut Dipping Sauce to dip the rolls.

Dipping Sauce:

2. Nem nuong is usually served with a dipping sauce. The sauce typically includes fish sauce, sugar, lime juice, garlic, and chili for a perfect balance of flavors. Dip the skewers into the sauce before each bite to enhance the taste. I have a Vietnamese Vegan Dipping Sauce Recipe

How to Store

1. Refrigeration: If you plan to consume nem nuong within a day or two, store them in an airtight container in the refrigerator. Place a piece of parchment paper between the layers to prevent sticking. Consume refrigerated nem nuong within 2-3 days for the best quality.
2. Freezing: If you want to store nem nuong for a longer period, freeze them. Arrange the skewers on a baking sheet in a single layer and freeze until solid. Then transfer the frozen skewers into a zip-top freezer bag, removing as much air as possible. Properly frozen nem nuong can last in the freezer for up to 2-3 months without significant loss of quality.

FAQs

What is nem nuong?

Nem nuong is a Vietnamese dish consisting of flavorful ground pork sausages skewered and grilled or broiled to perfection. It’s often served with fresh herbs, rice paper, and a dipping sauce.

Can I use lean pork for nem nuong?

While you can use lean pork, it’s recommended to have a slightly fatty cut or a mix of lean and fatty pork. The fat adds juiciness and flavor to the sausages.

How long should I marinate the pork?

Marinate the pork for at least 2 hours, or preferably overnight. This allows the flavors to meld and infuse the meat thoroughly.

Can I freeze nem nuong for later use?

Yes, you can freeze nem nuong after shaping them on skewers or into balls. Freezing helps them hold their shape and can be convenient for future meals. Meal prep for those lazy days.

What kind of dipping sauce is best for nem nuong?

A typical dipping sauce includes fish sauce, sugar, lime juice, garlic, and chili. Adjust the ingredients to your taste preference for a balance of salty, sweet, sour, and spicy flavors. Or make rolls and use the Vietnamese Peanut Dipping Sauce.

Can I grill nem nuong instead of broil in the oven?

Yes, you can grill nem nuong on the BBQ. BBQ gives the nem nuong a smoky flavor.

How do I prevent the sausages from sticking to the grill or pan?

Oil the grill grates or pan lightly before cooking to prevent sticking. Additionally, a well-seasoned grill or non-stick pan helps.

What herbs are commonly served with nem nuong?

Fresh herbs like cilantro, mint, and basil are commonly served with nem nuong. They add a refreshing contrast to the savory sausages.

Can I use the nem nuong mixture for meatballs or burgers?

Yes, the nem nuong mixture can be shaped into meatballs or patties for various dishes. Just adjust the cooking time accordingly.

How do I know when nem nuong is cooked thoroughly?The sausages are cooked when they are browned on the outside and no longer pink on the inside. Use a meat thermometer; the internal temperature should reach 160°F (70°C).

Can I reheat leftover nem nuong?Yes, you can reheat leftover nem nuong in the oven or microwave. Be cautious not to overheat, as it can dry out the sausages.

Can I make nem nuong vegetarian or vegan?

Yes, you can create vegetarian or vegan versions using ingredients like tofu, tempeh, or plant-based meat substitutes. Marinate and cook them similarly to traditional nem nuong.

Can I use my airfryer?

Yes, the airfryer would work well if you are looking to make a small batch. Cook for 15-18 minutes and follow the same steps.

Other Vietnamese Dinner Ideas

We have some really tradition Vietnamese dinner ideas on CookwithChung. Here are a few of my favorites.

Vietnamese Caramelized Braised Pork Ribs

Vietnamese Egg Meatloaf

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