Nem nuong


Preparation info

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By Terry Durack

Published 2002

  • About

The Vietnamese have a happy knack of turning practically any grilled meat into a complete meal just by serving it on a bed of rice noodles and accompanying it with a bowl of nuoc cham. Rarely, however, does the idea work as well as it does with these moist, delicious pork meatballs served on a bed of rice vermicelli.


  • 1 tbsp jasmine rice
  • 500 g (1 lb) boned pork shoulder or neck


Toast rice in a dry, heavy-bottomed frying pan until lightly golden. Grind or pound rice to a coarse powder and set aside. Soak 8 wooden skewers in cold water for 1 hour to stop them from burning on the grill.

Cut pork into thin strips and mix with sugar, fish sauce, garlic and pepper. Cover and let stand for 30 minutes.

Transfer meat to a food processor with pork fat, ground ro