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Nem Nuong
/nam nung/
Grilled Sweet Pork Patties


2 lbs Ground pork
1¼ tbsp Baking soda
¼ cup Water, ice cold
⅛ tsp Curing salt
½ Onion (medium), finely diced
5 Garlic cloves, minced
⅓ cup Sugar
1 tsp Toasted rice powder
2 tbsp Potato starch
2 tbsp Canola oil
For roasting:
1 tbsp Canola oil
For glaze:
2 tbsp Honey
2 tbsp Water


1.  In a large mixing bowl, combine all the ingredients for nem nuong. Massage and mix all the ingredients evenly using your hands.
2.  Put the mixture into a food processor. Pulse the mixture 3-5 times until the meat becomes a paste. Careful not to overwork it.
3.  Preheat oven to 350 degrees.
4.  Using a skewer, form your mixture into sausage shape. (They should look like hotdogs on a stick). Continue to make skewers using the remainder of the meat mixture. If using wooden skewers, make sure to soak them for 15-20 minutes prior, to avoid burning during cooking.
5.  Drizzle a tablespoon of oil onto a cookie sheet and spread it out evenly with a brush. Now, place your skewers onto the cookie sheet, evenly spacing them, making sure they’re not touching so they don’t stick together. Now, put in the oven, on the middle rack and bake.
6.  After 15 minutes, turn the skewers over and bake for another 15 minutes.
7.  In a small bowl, mix honey and water for the glaze. Brush the glaze on to each skewer and bake for an additional 5 minutes.
8.  Remove the nem nuong from the oven and let them cool for at least 5 minutes before serving.


  • Nem nuong is great for freezing, so you can use at another time. After step 2, put the nem nuong paste into a freezer safe container. I, personally, use freezer-safe Ziploc bags.
  • You can also form different shapes for the nem nuong depending on your preference and also depending on which dish requires it. Other shapes, generally include, meatballs and patties.