Brochettes de porc grillées (Nem Nướng)

Make the springy pork paste

In a large bowl, combine the minced pork, pork fat, tapioca starch, baking powder, fish sauce, sugar, garlic, shallot, pepper and annatto oil. Mix well, then slap and knead the paste against the side of the bowl for 3–5 minutes; this rough handling (called quết) is what gives nem nướng its bouncy, sausage-like bite.

• 600 g pork shoulder
• 100 g pork back fat
• 1 tbsp tapioca starch
• 1 tsp baking powder
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp garlic
• 2 tbsp shallot
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 tsp annatto oil or paprika

✅ C'est prêt quand : the paste looks pale and glossy and pulls away from the bowl in one sticky mass

Chill to firm up

Cover the bowl and refrigerate the paste for at least 1 hour, or overnight. Chilling firms the fat and lets the starch bind, so the meat grips the skewer instead of falling apart on the grill.

✅ C'est prêt quand : the paste feels cold and firm, not loose or wet

Shape onto skewers

Oil your hands well, then take about 3 tablespoons of the chilled paste and mold it around a skewer into a short, oval log roughly 1 cm thick, pressing firmly so it won't slip off while grilling. Repeat with the remaining paste and skewers.

• 12 skewers or lemongrass stalks

✅ C'est prêt quand : the meat is packed evenly and firmly around each skewer with no cracks

Grill until cooked through

Grill the skewers over medium-high heat, or ideally over charcoal for real smokiness, turning every couple of minutes until charred in spots and cooked through, about 10–12 minutes. Cut one open to check: the pork must be opaque with no pink and have reached 74°C (165°F) inside before serving.

✅ C'est prêt quand : the surface is lightly charred and the inside is no longer pink

Make the hoisin-peanut sauce

In a small saucepan, whisk together the hoisin sauce, peanut butter, water (or stock), minced garlic and sugar. Simmer gently over low heat for about 5 minutes, stirring, until glossy and slightly thickened. Spoon into a small bowl and top with the crushed peanuts and sliced chili.

• 4 tbsp hoisin sauce
• 2 tbsp peanut butter
• 60 ml water or stock
• 1 clove garlic
• 1 tsp sugar
• 2 tbsp roasted peanuts
• 1 small red chili

✅ C'est prêt quand : the sauce is smooth, glossy, and coats the back of a spoon

Assemble and wrap

Set out the lettuce, mint, perilla, cucumber and pickled carrot and daikon alongside the rice paper and grilled pork. Dip one rice paper sheet in warm water for a few seconds until just pliable, lay it flat, then layer lettuce, herbs, cucumber, pickles and a skewer's worth of pork (slide the meat off the skewer first). Fold into a tight roll and dip into the hoisin-peanut sauce to eat.

• 20 sheets rice paper
• 1 head lettuce
• 1 small bunch mint
• 1 small bunch perilla leaves
• 1 cucumber
• 200 g pickled carrot and daikon

✅ C'est prêt quand : each roll is tightly wrapped and holds together without tearing