Bún thịt nứong (Nem lụi) 
Grilled Pork with Vermicelli (Nem Lụi)
Nem Lụi is made from pork with a bit of fat, marinated with delicious spices, and grilled over hot charcoal. The dish uses sugarcane skewers, which add a naturally sweet flavor that's hard to resist. Let's join Phuong in the kitchen to try this dish!
Grilled Pork with Vermicelli (Nem Lụi)
Nem Lụi is made from pork with a bit of fat, marinated with delicious spices, and grilled over hot charcoal. The dish uses sugarcane skewers, which add a naturally sweet flavor that's hard to resist. Let's join Phuong in the kitchen to try this dish!
Cooking Instructions
- 1
Choose pork belly with a bit of fat for better flavor, and have it finely ground.
- 2
Marinate with: 1 tablespoon seasoning powder + 1/2 teaspoon MSG + 1 tablespoon sugar + 1/2 tablespoon honey + 1/2 tablespoon good fish sauce, add 1/2 tablespoon minced garlic + minced shallots + minced lemongrass, and a bit of pepper for aroma. Mix well and freeze for 1 hour.
- 3
Cut the sugarcane into suitable lengths. Use sugarcane skewers to add natural sweetness when grilling without burning the skewers.
- 4
Wrap the meat around the sugarcane skewers.
- 5
Make sweet and sour fish sauce to serve with vermicelli: 4 parts fish sauce + 2 parts sugar + 1/2 cup warm water, mix and adjust to taste, add a bit of lime juice for balance and pickled shallot juice for aroma. Wash and chop the mixed greens, and add to the vermicelli bowl.
- 6
If you have time, grill the meat over charcoal for better flavor. If in a hurry, use a non-stick pan, heat it, and let the skewers cook in their own fat until fragrant and cooked through.
- 7
Chop the green onions, fry them in oil for aroma, and add to the grilled meat. Serve in a bowl with some roasted peanuts, drizzle with fish sauce, and enjoy.
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