Vietnamese · Dinner
Grilled Pork Sausage Rice Paper Wraps
Nem Nuong Cuon
Nha Trang grilled pork sausage skewers wrapped at the table in soft rice paper with vermicelli, lettuce, perilla, mint, and cucumber, dipped in a creamy peanut-liver sauce thickened with sticky rice.
$$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
12gSugar
4gFiber
1120mgSodium
68mgChol
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Instructions
1
Prep
Mince shallot and garlic cloves. Slice red chillies into rings. Crush roasted peanuts coarsely. Pick herb leaves from stems and stack with butter lettuce on a plate. Slice cucumber into thin spears. Soak rice vermicelli in warm water 15 minutes until pliable.
2
Build 1
Knead ground pork with shallot, garlic, 2 tbsp fish sauce, brown sugar, baking powder, white pepper, rice powder, and oil off the heat for 2 minutes until tacky and elastic. Shape onto 8 wooden skewers.
3
Build 2
Whisk peanut butter, hoisin, 2 tsp fish sauce, tamarind, granulated sugar, sticky rice, and hot water in a small saucepan over low heat 4 minutes until creamy, thick, and glossy. Stir in chilli rings off the heat.
4
Grill
Heat grill pan over high heat 3 minutes until ripping hot. Working in batches if needed, lay pork skewers on, brush with oil, grill 4 minutes per side until edges char and sausages plump with deep mahogany crust.
5
Boil
While skewers cook, bring a pot of water to a rolling boil over high heat. Drop rice vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
6
Wrap and plate
Dip rice paper in warm water 5 seconds until pliable. Lay flat, layer lettuce, vermicelli, herbs, cucumber, and a sausage piece. Roll snugly, arrange on plates, drizzle with peanut sauce topped with crushed peanuts, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground pork shoulder
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 4 tbsp fish sauce
- 3 tsp light brown sugar
- 1 tsp baking powder
- 1 tsp ground white pepper
- 2 tsp ground rice powder
- 2 tsp neutral oil
- 60g (2.1 oz) cooked sticky rice
- 60g (2.1 oz) smooth peanut butter
- 2 tbsp hoisin sauce
- 2 tsp tamarind concentrate
- 2 tsp granulated sugar
- 240ml (1 cup) hot water
- 2 fresh red bird chilli
- 160g (5.6 oz) dried rice vermicelli
- 16 sheets round rice paper
- 60g (2.1 oz) butter lettuce
- 120g (4.2 oz) cucumber
- 20g (small handful) perilla leaves
- 16g (small handful) Vietnamese mint
- 20g (small handful) roasted peanuts