Authentic Vietnamese Nem Lụi Recipe: Grilled Pork Skewers with Fresh Herbs and Dipping Sauce

Ingredients

  • 500 grams of pork shoulder
  • 4 cloves of garlic
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of black pepper
  • 1 teaspoon of turmeric powder
  • 2 stalks of lemongrass
  • 20 skewers
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of honey
  • 1 cucumber
  • 1 bunch of fresh mint
  • 1 bunch of fresh basil
  • 1 bunch of lettuce
  • 200 grams of rice vermicelli
  • For the peanut sauce:
  • 1 cup of hoisin sauce
  • 1/4 cup of peanut butter
  • 1 tablespoon of sugar
  • 2 cloves of garlic
  • 1 tablespoon of chili sauce

Steps and instructions

  1. Cut the pork shoulder into small pieces and put it into a food processor. Add garlic, fish sauce, sugar, black pepper, turmeric powder, and chopped lemongrass. Blend until well mixed.
  2. Soak the skewers in water to prevent them from burning during cooking.
  3. Take a small amount of the pork mixture and mold it around the skewers. Repeat this process until all pork mixture is used.
  4. Preheat the grill and brush it with vegetable oil.
  5. Grill the skewers on medium heat until they are golden brown. Brush the skewers with a mixture of honey and vegetable oil in the last minutes of grilling.
  6. Cut the cucumber into thin slices. Set aside.
  7. Boil the rice vermicelli according to the instructions on the package. Rinse under cold water and drain well.
  8. Prepare the peanut sauce: In a saucepan over medium heat, combine hoisin sauce, peanut butter, sugar, minced garlic, and chili sauce. Stir until well mixed and heated.
  9. Serve the skewers with rice vermicelli, cucumber slices, fresh mint, fresh basil, and lettuce. Pour the peanut sauce over the top.

Tools for making

  • Food processor - Used to blend the pork and other ingredients into a smooth mixture.
  • Skewers - Used to mold the pork mixture and for grilling the skewers.
  • Grill - Used to cook the skewers until they are golden brown.
  • Brush - Used to apply vegetable oil and honey mixture onto the skewers during grilling.
  • Saucepan - Used to heat and mix the ingredients for the peanut sauce.
  • Spatula - Used to flip and turn the skewers while grilling.
  • Knife - Used to cut the pork shoulder, garlic, cucumber, and other ingredients.
  • Cutting board - Used as a surface for cutting and preparing the ingredients.
  • Bowls - Used for mixing the pork mixture and storing the cucumber slices.
  • Grater - Used to mince the garlic cloves for the peanut sauce.
  • Tongs - Used to handle and serve the grilled skewers.
  • Plates - Used for serving the finished dish.
  • Serving utensils - Used for portioning and serving the rice vermicelli, cucumber slices, fresh herbs, and lettuce.

Recipe variations

  • Use chicken or beef instead of pork for a different protein option.
  • Marinate the meat in a different sauce, such as teriyaki or barbecue sauce, for a unique flavor.
  • Add diced onions or grated carrots to the meat mixture for added texture and flavor.
  • Replace the rice vermicelli with cooked jasmine rice or lettuce wraps for a low-carb option.
  • Try different dipping sauces like sweet chili sauce, soy sauce, or a spicy peanut sauce.
  • Add chopped peanuts or sesame seeds as a garnish for extra crunch.
  • Wrap the grilled meat skewers in fresh rice paper with herbs and vegetables to make fresh spring rolls.
  • Make it vegetarian by using tofu or tempeh instead of meat and marinating it in a soy-based sauce.
  • Experiment with different herbs and greens like cilantro, Thai basil, or arugula for unique flavor profiles.
  • Add chopped lemongrass or ginger to the meat mixture for a fragrant twist.

Recipe overview

Nem Lụi is a traditional Vietnamese dish that features grilled pork skewers served alongside vibrant fresh herbs, crisp vegetables, and soft rice vermicelli, all drizzled with a savory-sweet peanut sauce. This recipe transforms simple ingredients into a feast of flavors and textures, with the smoky, slightly charred pork skewers contrasted beautifully by the cool freshness of the herbs and cucumber. The peanut sauce ties it all together, adding a nutty richness that makes this dish truly satisfying. Expect an adventure in your kitchen and your plate, as you make and enjoy this beloved Vietnamese street food classic. Whether it's for a family dinner or a casual get-together, Nem Lụi is sure to be a hit.

Common questions

  1. Can I use a different type of meat instead of pork shoulder?
  2. Yes, you can try using chicken or beef as an alternative to pork shoulder. Adjust the cooking time accordingly.
  3. How long should I soak the skewers in water?
  4. Soak the skewers in water for about 30 minutes before using them. This helps prevent them from burning during grilling.
  5. Can I grill the skewers on a stovetop instead of using a grill?
  6. Yes, you can use a stovetop grill pan or a regular frying pan to cook the skewers. Make sure to brush the pan with vegetable oil to prevent sticking.
  7. Can I make the peanut sauce ahead of time?
  8. Yes, you can prepare the peanut sauce in advance and store it in the refrigerator. Reheat it gently before serving.
  9. Can I add other vegetables or herbs to the dish?
  10. Absolutely! Feel free to add sliced bell peppers, grated carrots, or any other vegetables you like. Fresh herbs like cilantro or Thai basil would also be a great addition.
  11. Can I make this recipe vegetarian or vegan?
  12. Yes, you can replace the pork shoulder with firm tofu or seitan for a vegetarian version. For a vegan version, use a vegan fish sauce alternative and omit honey from the glaze.

Serving dishes and utensils

  • Grill - A grill is needed to cook the skewers.
  • Food processor - A food processor is used to blend the pork mixture.
  • Skewers - Skewers are used to mold and cook the pork mixture.
  • Brush - A brush is used to coat the skewers with a mixture of honey and vegetable oil.
  • Saucepan - A saucepan is needed to prepare the peanut sauce.
  • Serving plates - Plates are needed to serve the skewers, rice vermicelli, and other accompaniments.
  • Bowls - Bowls are used to serve the peanut sauce and other condiments.
  • Cutting board - A cutting board is used to slice the cucumber and prepare the herbs.
  • Knife - A knife is needed to cut the pork, cucumber, and herbs.
  • Tongs - Tongs are useful for turning and handling the skewers on the grill.
  • Spatula - A spatula can be used to flip the skewers on the grill.
  • Measuring spoons - Measuring spoons are needed to accurately measure the ingredients for the peanut sauce.

Origin stories

Nem Lụi, a beloved dish from Central Vietnam, is a testament to the ingenuity and resourcefulness of the Vietnamese people. During the times of scarcity in past eras, the locals developed the technique of weaving the meat onto lemongrass skewers which are abundant in the region. This allowed for smaller amounts of meat to go further and the aromatic lemongrass skewers imparted a flavorful scent to the meat, elevating the humble pork to a delicacy. The dish's name "Nem Lụi" itself has a delightfully modest charm, "Nem" refers to the grilled meat, and "Lụi" simply means 'skewer'. This vibrant, flavorful dish, bursting with the fresh herbs and spices typical of central Vietnamese cuisine, continues to be a favorite, not just for its delicious taste, but also for the history and simplicity it represents.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.