It’s grilling season! Ever since our first mini grilling session, Mike and I have been living the patio life, grilling up anything and everything in sight. We’ve been doing a lot of vegetables, and along with those, we’ve been doing the every so classic Vietnamese nem nuong. If you guys haven’t had nem nuong, you’re missing out. Juicy, perfectly grilled pork seasoned with fish sauce, garlic, pepper, and a touch of sugar.

Nem nuong, or nem, which just means sausage, for short, is a staple on most Vietnamese menus. It’s a signature pink color (from food coloring) and you’ll usually see it grilled or pan-fried and served with rice or vermicelli. It comes in patties, balls, or sometimes on a skewer. Sometimes, if you’re lucky, you can order it with a ton of veggies and rice paper so you can roll up your own salad rolls.

Ingredients

• 1 lb ground pork;
• 2 tablespoons rice (preferably jasmine);
• 1/2 teaspoon baking powder;
• 2 tablespoons water;
• 1 small head of garlic (crushed);
• 2 tablespoons sugar;
• 1 teaspoon pepper;
• 1 tablespoon fish sauce, or to taste;
• 2 teaspoons oil.

In a small pan, toast the rice over medium heat, shaking the pan often, about 3 minutes. Once golden brown, let cool slightly and move to a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.