Nem Lụi Bọc Sả
Nem Lụi Bọc Sả·(nem loo-ee bawk sah)
Cuốn: The Weekend Gathering Table
The smell of pork fat and lemongrass hitting the heat is the universal signal that people are coming over. In Huế, the former imperial capital, this dish is a sophisticated culinary art form. But the secret to pulling it off in a modern American kitchen on a busy weeknight isn't a specialized charcoal brazier—it's respecting the science of the emulsified meat and using a brilliant, unapologetic shortcut for the legendary peanut-pâté dipping sauce. It delivers flawless authentic flavor, the undeniable bounce of a proper sausage, and the interactive joy of the weekend gathering table.
Before you start
Making your own pork paste.
If you cannot find store-bought giò sống, blend half a pound of semi-frozen ground pork with a tablespoon of cornstarch, a tablespoon of cold water, and a half teaspoon of single-acting baking powder in a food processor until it turns into a sticky paste.
Ingredients
- ground pork (80% lean)1 lb
- giò sống (pork paste)1/2 lb
- lemongrass3 stalks
- garlic3 cloves
- shallot2 med
- fish sauce1 tbsp
- oyster sauce1 tbsp
- honey1 tbsp
- black pepper1 tsp
- annatto oil1 tbsp
- lemongrass10 large
- annatto oil1 tbsp
- shallot1 med
- garlic2 cloves
- pork liver pâté3 tbsp
- creamy peanut butter2 tbsp
- hoisin sauce2 tbsp
- fish sauce1 tbsp
- sugar1 tbsp
- cooked white rice1/2 cup
- crushed roasted peanuts2 tbsp
- toasted sesame seeds1 tbsp
- rice paper wrappers15 large
- butter lettuce1 large
- fresh mint1 cup
- fresh cilantro1 cup
- cucumber1 med
- Granny Smith apple1 med
Method
- 01
Mix and chill the meat.
Combine the ground pork, pork paste, minced lemongrass, garlic, shallot, fish sauce, oyster sauce, honey, pepper, and annatto oil in a bowl, then freeze for 30 minutes to prevent the fat from melting.
- 02
Knead the chilled mixture.
Vigorously knead by hand for 3 to 5 minutes until the mixture looks pale, cohesive, and intensely sticky to ensure the signature bounce of the sausage.
- 03
Form the skewers.
Lightly oil your hands, press about 3 tablespoons of the cold meat mixture firmly around the bruised root end of each whole lemongrass stalk, and roll it into a tight 4-inch sausage.
- 04
Cook the skewers.
Cook at 330°F in an air fryer or 375°F in an oven for 15 minutes, then brush with a little extra honey and annatto oil and blast at 400°F for 4 to 5 minutes until deeply caramelized.
- 05
Build the legendary sauce base.
Heat the remaining annatto oil in a saucepan over medium heat, sauté the shallot and garlic until fragrant, then mash in the liver pâté until it breaks down completely into the oil.
- 06
Thicken and simmer the sauce.
Stir in the peanut butter, hoisin, fish sauce, and sugar, then pour in the blended rice mixture and simmer gently for 5 minutes until glossy and thick enough to coat a spoon.
- 07
Assemble and eat.
Dip a sheet of rice paper in warm water, lay down lettuce, herbs, and an apple matchstick, add a skewer, grip firmly to slide the stalk out, roll tightly, and dip heavily into the warm sauce.
Notes
The secret palate cleanser.
The tart astringency of the Granny Smith apple perfectly mimics the green banana or star fruit traditionally used in Huế, cutting right through the rich, fatty pork so you can keep eating.