Grilled Pork Skewers

When making this dish (nem nướng), the seasoned meat is pounded by hand using a traditional method called quết. It helps make the meat paste stickier, so it will bind together for a chewy and springy texture when cooked. Another technique we use is called đập thịt, meaning you pick up the paste and—bang!—throw it back in the bowl. Repeat about twenty times.