Dinner · 45 min · vietnamese

Nem Nuong

Ground pork does the heavy lifting here, with garlic rounding it out. A Vietnamese dinner that takes 45 minutes, start to finish. It is weeknight cooking that still hits your targets — 49 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground pork
• 5 cloves Garlic
• 2 Shallots
• 2 tbsp Fish sauce
• 2 tbsp Sugar
• 1 tsp Baking powder
• 1 tsp Black pepper
• 8 Bamboo skewers
• 12 Round rice paper
• 1 head Butter lettuce
• 1 Cucumber
• 1 cup Pickled carrot and daikon
• 1 cup Fresh herbs
• 1/2 cup Hoisin sauce
• 2 tbsp Peanut butter
• 2 tbsp Crushed peanuts

Steps

1. Soak the skewers in water for 20 minutes so they do not burn on the grill.
2. Process the pork with garlic, shallots, fish sauce, sugar, baking powder, and pepper until sticky and paste-like, about 2 minutes. The baking powder is the quiet trick behind the springy, bouncy chew.
3. Wet your hands and mold the pork into fat sausages around the skewers, pressing firmly so they hold.
4. Grill over medium-high heat, turning every few minutes, until charred in spots and cooked through, about 12 minutes. Rest 5 minutes before sliding off the skewers.
5. Simmer the hoisin with peanut butter and a splash of water, whisking until it ribbons off the spoon. Thin with more water if needed; it thickens as it cools.
6. Set out rice paper, lettuce, cucumber, pickles, and herbs. Each person dips a rice paper round in warm water, layers a lettuce leaf, herbs, pork, and pickles, and rolls it up.
7. Serve with the warm peanut sauce for dipping and extra crushed peanuts on top.

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