Ingredients
Equipment
Method
Make the Nem Nướng
- Combine ground pork, garlic, shallots, fish sauce, sugar, baking powder, white pepper, and five spice powder in a bowl. Mix thoroughly until the mixture becomes slightly sticky and cohesive. This takes 2 to 3 minutes of firm mixing by hand. The mixture must be mixed until it develops a paste-like consistency. Under-mixed pork produces patties that fall apart on the grill.
- Divide the mixture into 12 equal portions of approximately 40g each. Roll each portion into a cylinder approximately 7cm long and 2.5cm wide. The cylindrical shape is traditional and produces more surface area for char than a flat patty.
- Place the formed patties on a plate, cover, and refrigerate for 30 minutes. Chilling firms the fat in the mixture and helps the patties hold their shape on the grill. Patties grilled straight from mixing lose their shape and stick to the grill surface.
Grill the Nem Nướng
- Heat a cast iron skillet or grill over high heat. Brush the surface lightly with neutral oil.
- Place the patties on the grill in a single layer. Do not crowd them. Cook for 3 to 4 minutes without moving until the exterior develops a deep char. Turn and cook for another 2 to 3 minutes. The patties should be charred on the outside and cooked through to the center. The interior should remain moist, not dry.
- Remove from heat and rest for 5 minutes before slicing. Slice each patty on the bias into 3 to 4 pieces. Slicing on the bias exposes more of the charred exterior and distributes the nem nướng more evenly across the length of the sandwich.
Assemble
- Split each baguette lengthwise, cutting three-quarters of the way through. Do not cut completely. The hinge holds the sandwich together.
- Spread the pâté across the bottom half of each baguette. Cover the full surface. The pâté provides the savory base that anchors the smokiness of the nem nướng above it.
- Spread the Vietnamese mayonnaise across the top half of each baguette.
- Layer the sliced nem nướng across the pâté. Three patties per sandwich, sliced and arranged to cover the full length of the bread.
- Add the đồ chua directly on top of the nem nướng. Drain it thoroughly. The acidity cuts through the richness of the pork and the char.
- Add cucumber strips along the length of the sandwich.
- Add a small bundle of cilantro. Do not chop it. Whole sprigs only.
- Lay jalapeño slices across the top. Three drops of Maggi Seasoning Sauce along the length. No more. Close the sandwich, press down firmly with your palm, and serve immediately.
Notes
On the pork fat content: 20% fat minimum is essential for nem nướng. Leaner ground pork produces dry, dense patties with no moisture after grilling. The fat renders during cooking and keeps the interior moist while the exterior chars. Ask the butcher for ground pork shoulder rather than ground pork loin.
On the baking powder: Baking powder is the ingredient that gives nem nướng its distinctive bouncy, springy texture. It reacts with the moisture in the pork during mixing and creates tiny air pockets throughout the mixture. Do not substitute baking soda. Baking soda is significantly stronger and produces a slightly soapy flavor at the quantities needed for this recipe.
On mixing: The pork mixture must be mixed until it becomes sticky and paste-like. This develops the myosin proteins in the pork, which bind the mixture together and produce the correct chewy texture when grilled. A food processor on pulse for 30 seconds produces the correct consistency faster than hand mixing.
On chilling: The 30 minute chill is not optional. It firms the fat and helps the patties hold their cylindrical shape on the grill. Skipping it produces patties that flatten and stick.
On the food coloring: Traditional nem nướng uses red food coloring to produce the characteristic pink interior and red-tinged exterior. It is purely cosmetic. Leave it out if preferred.
On make-ahead: The uncooked patties can be refrigerated for up to 24 hours or frozen for up to 1 month. Grill from frozen over medium heat, adding 3 to 4 minutes to the cooking time.