Nem Lụi Recipe - NGON Vietnam

Nem Lụi

Grilled Lemongrass Pork Skewers

Fragrant grilled pork skewers wrapped around lemongrass stalks, served with fresh herbs, rice paper, and a rich dipping sauce.

Other variations:

Nem lụi Huế, Nem lụi Đà Nẵng, Nem lụi cuốn bánh tráng, Nem lụi nướng than hoa

Region

Central Vietnam

Preparation Time

3h10

Servings

4 - 5

Difficulty

Medium

About this recipe

Nem Lụi is a specialty of Huế and other central provinces. The pork is seasoned with aromatic spices, then molded onto lemongrass stalks and grilled over charcoal, creating a smoky fragrance. It is traditionally enjoyed as part of a wrap with rice paper, herbs, and vegetables, dipped in a rich sauce traditionally made from fermented soybean paste, pork liver and peanuts (simplified here with hoisin sauce and peanut butter).

Ingredients List

500 g pork (ground; set aside 50 g for the sauce) 100 g pork fat (minced) 15 - 20 stalks lemongrass (trimmed to 15 cm long) 4 cloves garlic (minced, divided) 2 shallots (minced) 2 tbsp fish sauce 2 tbsp sugar ½ tsp black pepper (ground) 1 tbsp tapioca starch 2 tbsp annatto oil (divided) 12 rice paper sheets 1 small bunch fresh herbs (basil, mint, lettuce) 150 g pickled carrots and daikon 3 tbsp hoisin sauce 2 tbsp peanut butter 1 tbsp sesame seeds (toasted) 150 ml water (for the sauce), plus a little for shaping

Materials & Tools

Grill or charcoal stove Mixing bowls Knife and chopping board Food processor Small saucepan Serving platter

Preparation steps

Total Time

3h10

Cooking Time

35 min

Active Time

2h35

Make Mixture

Mix pork (minus 50 g for sauce), pork fat, 3 cloves garlic, shallots, fish sauce, sugar, pepper, tapioca starch and 1 tbsp annatto oil. Knead by hand or stir firmly with a spoon in one direction for 3 - 5 minutes, until smooth and sticky.

15 min

Chill Mixture

Cover and refrigerate for at least 2 hours.

2h00

Shape Skewers

Peel tough outer layers of lemongrass and lightly bruise base of each stalk. With damp hands, mold pork mixture evenly around base.

10 min

Grill

Grill over charcoal, turning often, until golden and cooked through.

20 min

Make Sauce

Heat remaining annatto oil and fry remaining garlic until fragrant. Add reserved pork and stir-fry until cooked. Stir in hoisin sauce, peanut butter and water, and simmer 3 - 5 minutes, stirring, until slightly thick. Blend in a food processor until smooth, then sprinkle with sesame seeds.

15 min

Plate & Serve

Arrange skewers on a platter with rice paper, herbs and pickled carrots and daikon, and pour sauce into small bowls. To eat, slide pork off lemongrass, wrap in rice paper with herbs and pickles, and dip into sauce.

10 min

Chef’s Tips

Grilling over charcoal enhances the lemongrass aroma; keep pork mixture well-mixed for a cohesive, bouncy texture.

Serving Suggestions

Fresh herbs, rice paper, pickled vegetables, peanut-hoisin dipping sauce

Nutritional info

370kcal
21g protein
16g fat
32g carbs

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