Nem Nuong - Grilled Pork Skewers with Vermicelli and Herbs

10 minutes

10 minutes

12 - 13



  • 300 - 400g pork mince

  • 1 Tbsp sugar

  • 3 Tbsp fish sauce

  • 1 spring onion, finely chopped
  • 1/2 cup coriander, finely chopped
  • 2 cloves garlic, finely chopped
  • salt and white pepper
  • 12 - 13 skewers, soaked in water

Dipping Sauce

  • 1 Tbsp fish sauce

  • 1 tsp brown sugar

  • 2 tsp lime juice

  • 1 clove garlic, chopped
  • 1/2 tsp red chilli, chopped
  • 1 Tbsp water


  • fresh lime
  • lettuce
  • rice vermicelli, cooked
  • fresh herbs (coriander / Vietnamese mint etc)


Wine match - Durbanville Hills 2011 Shiraz, sweet fruit and spice combines well on the palate with soft tannins and a mouth-watering finish

The combination of these flavoured pork skewers and Vietnamese dipping sauce creates South East Asian flavour heaven. Wrap the skewers with lettuce, rice vermicelli, add your favourite herbs and dip it all in the sauce. In summer, these skewers will go great on the BBQ.

Soak the skewers in water and preheat oven to 180°C.

To make the dipping sauce, mix all sauce ingredients well in a small bowl and set aside.

To make the skewers, combine the pork, sugar, fish sauce, spring onion, coriander, garlic, salt and pepper in a large bowl and mix well. Mould the pork mince around the skewers and place on a flat oven plate.

Cook the skewers in the oven for 10 minutes or until cooked. Remove skewers from the oven and serve with garnish ingredients and dipping sauce.