Nem Nướng (Vietnamese Grilled Pork Rolls)

Ingredients

• 1 lb ground pork
• 2 medium shallots, minced
• 3 cloves garlic, minced
• 2 stalks lemongrass, minced
• 2 tbsp fish sauce
• 1 tsp sugar
• 12 pieces rice paper rounds
• 1 cup warm water (for softening)
• 2 whole lime
• 3 tbsp fish sauce (for dipping)
• ¼ cup water (for sauce)
• 1 cup fresh herbs (mint, cilantro, dill, chopped)

Instructions

1. 1

   Mince shallots, garlic, and lemongrass (white and pale green parts only) into fine pieces.

2. 2

   Combine ground pork, shallots, garlic, lemongrass, fish sauce, and sugar in a bowl.

3. 3

   Mix pork until just combined; do not overwork. Divide into 12 equal portions.

4. 4

   Fill a shallow dish with warm water. Soften one rice paper at a time for ~10 seconds until pliable.

5. 5

   Lay softened rice paper on a flat surface. Place one portion of pork mixture near the center.

6. 6

   Roll tightly, tucking sides in as you go, to form a compact cylinder about 3 inches long.

7. 7

   Repeat until all 12 rolls are formed. Chill rolls 15 minutes to firm them up.

8. 8

   Heat grill or grill pan to high (450°F+). Lightly oil the surface to prevent sticking.

9. 9

   Grill rolls 2–3 minutes per side without moving them until edges blacken and char.

10. 10

    Transfer cooked rolls to a warm plate. They should feel firm and smell deeply smoky.

11. 11

    Whisk fish sauce, 0.25 cup water, and juice of 2 limes to make a dipping sauce.

12. 12

    Serve rolls hot with fresh herbs, lime wedges, and the fish sauce dip on the side.

Tools you’ll need

• sharp knife
• cutting board
• large mixing bowl
• shallow dish (for softening rice paper)
• charcoal grill or grill pan (12-inch cast iron minimum)
• tongs
• small whisk
• serving plate

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