'Unlocking the secret' in making aromatic grilled pork skewers - Mytour

Banh xeo grilled pork skewers are surely familiar snacks for food enthusiasts. So, how to make grilled pork skewers and what ingredients are needed? Let's explore the super simple grilled pork skewers recipe from Mytour without going to the store!

1. What Makes Grilled Pork Skewers Appealing? 

Grilled pork skewers are a renowned dish present in almost every province and city. Originating from Hue, they are often called Hue-style grilled pork skewers. These skewers are primarily made from pork, marinated with suitable spices, then grilled.

Photo: Tran Quynh Giang

Grilled pork skewers and banh xeo are two dishes that always go hand in hand. Crispy banh xeo paired with fragrant grilled pork skewers make for a perfect combination. Grilled pork skewers are widely available in eateries, but if you want to ensure hygiene and customize the flavor to your liking, check out the nem lui recipe that Mytour Blog suggests below!

2. How to Make Grilled Pork Skewers 

Making grilled pork skewers isn't too difficult but it takes some time to marinate the meat. So, prepare the ingredients in the morning, marinate the meat until afternoon, and start grilling. Mytour will suggest two different grilling methods: charcoal grilling and grilling using an oil-free fryer or oven.

Ingredients for Grilled Pork Skewers

• 200g raw pork sausage
• 200g fresh shrimp
• 300g ground meat, with a mix of lean and fat (preferably lean brisket or shoulder meat)
• 2 dried shallots, 1 garlic bulb, 12 – 13 lemongrass stalks
• Black pepper, 1 tablespoon oyster sauce, 1 tablespoon vegetable oil, 1 tablespoon cashew nut oil or oilseed oil, 1 tablespoon fish sauce, 1 tablespoon honey
• 1 tablespoon untoasted sesame seeds
• Various fresh vegetables for serving

Photo: Tran Quynh Giang

How to Make Grilled Pork Skewers

Step 1: Preparing Ingredients 

• Peel and devein fresh shrimp, remove the black vein and head, then rinse thoroughly and grind into a paste
• Peel the outer layer of lemongrass, rinse well, and let dry
• Peel dried shallots and garlic, grind with 1 lemongrass stalk

Step 2: Marinating the Meat

• Combine the mixture of shallots, garlic, and lemongrass with meat, ground shrimp, and raw sausage in a large bowl.
• Add seasonings including fish sauce, honey, wine, oyster sauce, cashew nut oil, vegetable oil, and black pepper into the bowl and mix well.
• After kneading thoroughly, press the mixture firmly in the bowl, cover tightly, and refrigerate for about 3-5 hours to allow the meat to absorb the flavors.

Photo: Tran Quynh Giang

Step 3: Wrapping the Nem

• Once the meat mixture has been marinated for enough time, take it out and add a small spoonful of cornstarch, then mix well.
• Gently crush the tip of the lemongrass stalk (about 5cm).
• Wear nylon gloves, take the meat from the bowl and wrap it around the crushed tip of the lemongrass.
• Then pull the meat down the lemongrass stalk and shape it firmly, forming a round, elongated shape as desired.

Photo: Loan Tran

Step 4: Grilling the Nem

• Grilling Nem with Charcoal

Prepare a hot charcoal stove, arrange the nem on the grill rack and place it on the stove. When the nem starts to brown, brush some vegetable oil evenly over the surfaces. Flip the nem one by one and be quick to avoid burning. During grilling, it's advisable to have a small fan nearby to prevent the nem from being smoky and covered in charcoal dust.

• Grilling Nem Lui with Oil-Free Fryer/Oven

If you don't have a charcoal stove, you can grill nem lui with an oil-free fryer or oven. Although this method may not be as fragrant as charcoal grilling, it's clean, time-saving, and effortless.

Arrange the nem in the oil-free fryer or on the grill rack, ensuring they are evenly spaced to prevent sticking. Grill at 165 degrees Celsius for 8 minutes for the first round. Then, flip the nem and brush them with vegetable oil to achieve a golden brown color. Grill for another 10 minutes at 165 degrees Celsius to complete.

Photo: Loan Tran

Step 5: Making Dipping Sauce for Nem

• Finely chop garlic, chili, pineapple
• Squeeze 1 lime to extract the juice
• Combine chopped garlic, chili, pineapple, and lime juice in a bowl, mix well, and let it sit for about 10-15 minutes
• Add 200ml of water to a pot and bring it to a boil
• Once the water boils, add 1 tablespoon of white sugar and 100ml of good fish sauce to the pot
• Simmer the mixture until the sugar dissolves completely.
• When the fish sauce mixture cools down, add the mixture of garlic, chili, pineapple, and a little black pepper, and it's done.

Note: The Grilled Pig Cheek Recipe That Will Make You Swoon

3. Authentic Hue-Style Grilled Nem Lui

Authentic Hue-style grilled nem lui features a golden color, tightly wrapped around lemongrass stalks, infused with the fragrance of lemongrass and accompanying spices. When eaten, the grilled nem lui should still be slightly warm and not too dry. The meat should not be too salty to enjoy with the dipping sauce.

Photo by Loan Tran

Nem lui can be enjoyed with banh xeo or in rolls, both are fantastic. Prepare some rice paper, fresh vegetables, cucumber, sliced pineapple, fresh noodles (or brown rice noodles if you're on a diet). Roll the ingredients together and dip in sweet and sour fish sauce to fully savor the deliciousness of this dish.

4. Handy Tips for Making Nem Lui

• Marinate the meat in the morning and let it soak up the flavorful spices until evening.
• Mixing a little cornstarch into the meat will help it stick together better and prevent it from falling apart when grilled.
• When wrapping the meat around lemongrass skewers, rub a little cooking oil on the plastic gloves to prevent sticking.
• Gently crush the base of the lemongrass stalks to release the lemongrass oil into the meat, enhancing the aroma and flavor of the dish.
• If grilling over charcoal, remember to rotate frequently to avoid burning the meat and lemongrass.
• This dish can be stored in the freezer for a long time. Therefore, you can grill a batch in advance, let it cool, and then store it in the freezer. When ready to eat, simply thaw and reheat for about 5 - 10 minutes, saving you time from preparing multiple times.

Photo by Tran Quynh Giang

Here are detailed instructions on how to make nem lui and some handy tips to make the dish even more successful. If you're a fan of this Hue specialty, why wait? Roll up your sleeves and make a batch right away!

Profile pictures: Loan Tran & Tran Quynh Giang

Explore more pork dishes:

• Recipe for savory pork belly cooked in fermented shrimp paste, dried shrimp, and chili, a perfect accompaniment to rice
• 5 Delicious ways to grill pork belly