Nem Nướng (Vietnamese Grilled Pork Sausage)

Ingredients

• 1 kg lean ground pork
• 2 tbsp chicken bouillon
• 1⅓ tbsp ground black pepper
• 2 tbsp tapioca starch (or cornstarch)
• 1 head of garlic, finely minced
• 1 large onion, finely minced
• 3 tbsp fish sauce
• 4 tbsp sugar
• ¼ cup nem nướng curing powder
• ½ tbsp baking soda
• ⅓ cup cold water

Directions

• Combine all ingredients and mix well until the meat becomes sticky and stringy — that means the proteins are binding.
• Chill the mixture for at least 1 hour (or overnight) to make it easier to shape.
• Form into patties or skewer onto sticks.
• Grill over medium heat until cooked through and beautifully caramelized. Optional: baste with a little honey and oil for a glossy finish.

NOTE: Some like their nem nướng sweeter or saltier, so adjust to taste. The tapioca starch and baking soda give that signature bouncy, springy texture; the curing powder turns the meat its iconic pinkish-red. Great for a BBQ, rice wraps, or a vermicelli bowl. From Angus Nguyen on Instagram.