Grilled Pork on Lemongrass Skewers (Nem Lụi)
Nem lụi Say it: nem LOO-ee
Nem lụi is a Hue specialty of seasoned ground pork molded around a stalk of lemongrass and grilled over charcoal until smoky, juicy and charred at the edges. The lemongrass perfumes the meat from the inside, while fish sauce, garlic and shallot give a savory-sweet depth. At the table the pork is slid off the stalk and wrapped in rice paper with lettuce, herbs, cucumber and pickles, then dipped in nuoc cham. It is a lively, hands-on dish built on contrast: warm grilled meat against cool, crisp greens.
Grilled Pork on Lemongrass Skewers (Nem Lụi)
Nem lụi
Pronounced nem LOO-ee
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork skewers
Quick pickles and wrap
Dipping sauce (nuoc cham)
Method
Make the pickles. toss the carrot and daikon with the vinegar, 2 tbsp sugar, salt and water in a bowl. Let stand at least 20 minutes, until slightly softened and brightly colored, then drain before serving.
Mix the pork. in a large bowl, combine the ground pork, 2 tbsp fish sauce, 1 tbsp sugar, garlic, shallots, black pepper and tapioca starch. Knead with your hands for 2 minutes, until the mixture is sticky and evenly blended.
Prepare the skewers. trim the lemongrass stalks to about 8 in (20 cm), keeping the thick lower half intact. Divide the pork into 12 portions and mold each one around the upper part of a stalk, leaving a 2-in (5-cm) handle at the base; chill for 15 minutes.
Make the dipping sauce. whisk the 3 tbsp fish sauce, lime juice, 2 tbsp sugar, warm water, garlic and chili until the sugar dissolves. Taste and adjust with more lime, sugar or chili.
Grill the skewers. brush the pork lightly with oil. Grill over medium-high charcoal or in a hot grill pan for 8–10 minutes, turning every 2–3 minutes, until browned, charred in spots and cooked through (160°F / 71°C).
Soften the rice paper. fill a wide bowl with warm water and dip each sheet for 2–3 seconds, just until pliable, then lay it flat on a plate.
Assemble. on the lower third of each sheet, layer lettuce, mint, cilantro, Thai basil, cucumber and drained pickles. Slide a pork skewer off its lemongrass stalk onto the herbs, fold in the sides and roll up tightly.
Serve immediately with the dipping sauce, letting each person roll and dip at the table.
Regional variants
In Hue the skewers are also served with a thick, warm dipping sauce (nước lèo) made from hoisin, ground peanuts and sesame instead of nuoc cham. Some cooks add a little minced pork fat to the mixture for extra juiciness, and kohlrabi can replace daikon in the pickle.
Cook's notes
- Use only the thick lower part of the lemongrass as the skewer; the upper leaves are too fibrous and will burn.
- Chill the shaped skewers before grilling so the pork grips the stalk and keeps its shape.
- Soak rice paper only briefly — it keeps softening as you add the filling.
Serve with
Rice paper, lettuce, fresh herbs, cucumber, pickled carrot and daikon, and nuoc cham.
Make ahead and storage
Shape the pork onto the lemongrass up to 1 day ahead and refrigerate; grill just before serving. Leftover grilled pork keeps 2 days in the fridge and reheats gently in a pan.
