Nem Nướng – Vietnamese Grilled Pork Skewers
from http://foodforfour.com

Nem nướng originated in Ninh Hoa, a small town near the resort city of Nha Trang, in Khanh Hoa province, on the south-central coast of Vietnam, and you will sometimes see this dish listed as Nem Nướng Ninh Hoa.

Nem nướng are tasty grilled pork skewers made out of finely ground pork and is deliciously seasoned with Vietnamese flavours. The meat has a nice and firm texture. Roasted rice powder (thín) is also added to give the meat a beautiful aroma and taste.

Nem nướng is a must for all barbeques. What is wonderful about nem nướng is that it’s so versatile. These skewers can be eaten on their own, served with vermicelli noodles, or used as fillings in a Vietnamese baguette (Bánh Mì), or rice paper. No matter which way you eat it, it’s absolutely delicious!

Some ways to serve Nem nướng:

1. Bún nem nướng – Vermicelli noodles with grilled pork skewers. Nem nướng served with cold vermicelli noodles (bún), lots of fresh herbs, lettuce, bean sprout, cucumber, pickled carrots and fish sauce dipping sauce. Master Recipe for Vietnamese Bún Dishes
2. Bánh mì nem nướng – Vietnamese baguette with grilled pork skewers. Nem nướng served with Vietnamese baguette, fresh herbs, lettuce, bean sprout, cucumber, pickled carrots, coriander and fish sauce dipping sauce (or chilli sauce).
3. Nem nướng cuốn – Rice paper rolls with grilled pork skewers. Nem nướng wrapped with rice paper, fresh herbs, lettuce, cucumber and served with fish sauce dipping sauce (or hoisin dipping sauce). See Summer Rolls (Gỏi Cuốn) and substitute the grilled pork for the shrimp.

Nem Nướng – Vietnamese Grilled Pork Skewers

1 kg mince pork (use the minced twice pork if possible)
4 cloves garlic, minced into fine paste (use mortar and pestle)
1 teaspoon baking powder
3 tablespoons water
4 tablespoons fish sauce
3 tablespoons sugar
1 teaspoon white pepper
2 tablespoons roasted rice powder
1 tablespoon oil
20 wooden skewers (soaked in water for 20 minutes)

In a small bowl, add fish sauce, sugar and white pepper. Stir the mixture until sugar almost dissolved. Set aside.

In a large bowl, add the ground pork (ask your butcher to mince it twice if you can), add fish sauce mixture. Add garlic. Using your hands, knead the meat mixture until all the ingredients are combined.

In a small bowl, add the water and baking powder. Stir the mixture, it will foam up. Pour baking powder mixture into the pork mixture. Knead the meat mixture until all the ingredients are combined.

Add roasted rice powder to the mixture and knead the mixture until all it is well combined.

Cover the meat mixture and let it rest in the refrigerator for at least 2 hour.

Rub a very small amount of oil into the palm of your hands so that the meat does not stick to it. Form the sausage shape and put through the skewers. You can roll into balls if you like.

Heat up a grill or barbeque and cook. Turning the skewers over when they are golden brown.

Make about 20