Vietnamese pork nem nuong skewers
Ingredients
Nem nuong
- 250 g pork mince with fat
- 2 cloves garlic minced
- 1 tbsp shallot chopped
- 1 tbsp caster sugar
- 2 tsp roasted rice powder
- 1 tsp corn starch
- 2 tsp fish sauce
- 1 tsp soy sauce
- Red food colouring
Dipping sauce | Nuoc cham
- 1 clove garlic minced
- 1 Bird's eye chilli or another chilli red hot chilli chopped
- 1 tbsp fish sauce
- 1½ tbsp caster sugar
- 1½ tbsp lime juice 1 or 2 limes
- 3 tbsp warm water
Accompaniments (optional)
- Cos lettuce leaves
- Carrots shredded
- Cucumber sticks
- Spanish onion sliced
- Fresh mint leaves
- Fresh chilli chopped
Instructions
Nem nuong skewers
- In a large bowl, add all the ingredients for the skewers and thoroughly mix to blend everything. Then refrigerate the mix for at least 30mins before cooking. Let marinate overnight for more flavour.
- Prepare your skewers by using equal amount of the pork mix on each skewer sticks. Once the skewers are done, place on a plate and spray lightly with oil
- Gently transfer to the Air fryer making sure not to overcrowd the basket (3 or 4 at a time), then cook at 180℃ or 350℉ for 10 - 12 minutes until fully cooked and slightly caramelised
Dipping sauce
- For the dipping sauce, mix all the sauce ingredients in a small bowl until all the sugar has dissolved
- Enjoy the skewers with the dipping sauce and by making lettuce cups with salad of your choice!
Notes
You can also cook the Nem nuong skewers in the oven at 200℃ or 400℉ (fan forced) for 10 minutes or until cooked through and slightly caramelised
Instead of making skewers, you can use the same recipe and make pork patties to eat with rice vermicelli noodle salads.