Smoky grilled Vietnamese chicken sausage patties seasoned with garlic, sugar, and fish sauce, served with rice paper, fresh herbs, pickled vegetables, and a sweet and savory dipping sauce for wrapping at the table.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Combine ground chicken with garlic, fish sauce, sugar, cornstarch, baking powder, and pepper, then knead vigorously for five minutes until the mixture becomes sticky and elastic.
-
2
Divide the mixture into portions, shape into small sausage cylinders around soaked bamboo skewers, pressing firmly to adhere.
-
3
Grill the skewers over medium-high heat for twelve to fifteen minutes, turning frequently, until charred and cooked through.
-
4
Prepare the dipping sauce by mixing hoisin sauce with crushed peanuts and chili to taste.
-
5
Arrange the grilled sausages on a platter with rice paper wrappers, a herb platter, and pickled vegetables.
-
6
To eat, soften rice paper in water, add lettuce, herbs, pickles, and a grilled sausage, roll up tightly, and dip in the sauce.
Did You Know?
Nem nuong Nha Trang is so famous that the coastal city has streets lined with competing restaurants, each claiming to have the original family recipe. The key to the bouncy texture is the addition of baking powder and vigorous kneading.
Chef's Notes
Equipment Tips
- grill or grill pan
- food processor
- skewers
The Story Behind Nem nướng
Nem nuong originated in Nha Trang on Vietnam's south-central coast and has become one of the city's most famous culinary exports. The technique of grinding meat with garlic, sugar, and binding agents to create a bouncy, flavorful sausage reflects influences from Chinese sausage-making traditions adapted with Vietnamese seasonings. The interactive serving style, where diners wrap the grilled sausage in rice paper with herbs, embodies the Vietnamese communal dining philosophy.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!