Nem Chua Nướng (Grilled Nem Chua Skewers)
Recipes with Nem Chua
Threading nem chua onto bamboo skewers and grilling over charcoal is the outdoor version of nem chua rán. The heat chars the outer surface in patches and the lactic sourness tightens into something more concentrated as moisture cooks off. The sausage stays intact on the skewer, developing a faint smoke from the charcoal that the raw version lacks entirely. Eaten straight off the stick with a beer.
Prep Time
10 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 8 nem chua parcels
- 8 bamboo skewers, soaked in water for 20 minutes
- 1 tbsp neutral oil
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- Sliced spring onions to garnish
- Crushed roasted peanuts to garnish
Steps
Unwrap the nem chua parcels. Thread each sausage lengthwise onto a bamboo skewer so it sits centrally and will not spin when turning.
Brush each sausage lightly with neutral oil. This helps the exterior char without sticking.
Make the dipping sauce: whisk hoisin sauce, lime juice, and sesame oil together in a small bowl.
Grill over medium-high charcoal or a gas grill for 8–10 minutes total, turning every 2–3 minutes, until the surface shows char marks and the sausage feels firm.
Serve the skewers on a plate. Scatter spring onions and peanuts over the top and place the dipping sauce alongside.
Tips
Nem chua is already cured and technically safe to eat raw, so the goal on the grill is surface char and warmth rather than a specific internal temperature. Grilling longer than ten minutes makes the sausage dry. A two-zone fire — direct heat for charring, indirect for holding — gives more control.