Nem nuong

Method

Soak wooden skewers in water for 30 minutes. Combine ground pork, shallots, garlic, lemongrass, fish sauce, sugar and black pepper in a bowl, mixing well until the mixture becomes sticky and cohesive. Divide the mixture into 12 portions and mould each firmly around a skewer, creating a dense cylinder approximately 10 centimetres long. Heat pork fat in a large frying pan or griddle over medium-high heat and cook the skewers in batches for 8-10 minutes, turning frequently, until golden brown and cooked through. Alternatively, grill over charcoal for an authentic smoky flavour. Serve hot with fresh lettuce leaves, herbs, rice paper wrappers and nuoc cham, allowing diners to wrap the nem in rice paper and dip.