Vietnamese Grilled Pork Sausage with Rice Paper and Herbs

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Vietnamese grilled pork sausage is a beloved street food featuring juicy, sugar-kissed pork patties flavored with garlic, fish sauce, and pepper. Served with rice paper wrappers, crisp herbs, pickled vegetables, and a sweet-savory dipping sauce, it's an interactive meal that builds layers of fresh, smoky, and tangy flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 9 gSugar
• 32 gProtein
• 980 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the pork sausage

• 1.5 lbs ground pork (about 30 percent fat)
• 3 tablespoons finely minced garlic
• 2 tablespoons finely minced shallot
• 2 tablespoons fish sauce
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon freshly ground black pepper
• 1 tablespoon lemongrass paste (optional)

For the dipping sauce

• 1/4 cup fermented soybean sauce or hoisin sauce
• 2 tablespoons smooth peanut butter
• 1 tablespoon sugar
• 2 tablespoons warm water
• 1 teaspoon minced garlic
• 1 teaspoon chili garlic sauce (optional)

For serving

• 12 to 16 round rice paper wrappers
• 1 cup fresh mint leaves
• 1 cup Thai basil leaves
• 1/2 cup perilla leaves (optional)
• 1 small head butter lettuce, leaves separated
• 1 English cucumber, cut into thin sticks
• 1 cup pickled carrots and daikon
• 2 tablespoons toasted sesame seeds

Directions

1. In a large bowl, combine the ground pork, garlic, shallot, fish sauce, sugar, cornstarch, baking soda, black pepper, and lemongrass paste if using. Mix firmly in one direction for 3 to 4 minutes until the mixture becomes sticky and holds together.
2. Cover and refrigerate the pork mixture for at least 20 minutes (or up to 2 hours) so the baking soda can tenderize the meat and the flavors can meld.
3. While the pork chills, whisk together the fermented soybean sauce, peanut butter, sugar, warm water, garlic, and chili sauce in a small bowl until smooth. Set aside.
4. Divide the pork mixture into 16 equal portions and shape each into a small sausage about 3 inches long and 1 inch thick. Thread onto soaked bamboo skewers if desired, or leave as patties.
5. Preheat a charcoal or gas grill to medium-high heat (around 400°F). Lightly oil the grates. Grill the pork sausages for 3 to 4 minutes per side, turning carefully, until deeply caramelized, slightly charred at the edges, and cooked through (internal temperature 160°F).
6. While the pork cooks, prepare the serving station: warm a bowl of water for dipping rice paper, arrange the herbs, lettuce, cucumber, and pickled vegetables on a platter, and place the dipping sauce in the center.
7. Sprinkle the grilled sausages with toasted sesame seeds and serve immediately, accompanied by the rice paper, herbs, vegetables, and dipping sauce. To eat, dip a rice paper wrapper in water to soften, layer with herbs, lettuce, cucumber, pickles, and a sausage, then roll up and dip into the sauce.

Cook’s Notes

• Use pork with about 30 percent fat for the juiciest, most flavorful sausages; lean pork will turn dry on the grill.
• Do not skip the baking soda, which is the traditional secret to the tender, bouncy texture characteristic of authentic nem nuong.
• If you do not have a grill, the patties can be pan-seared in a dry cast-iron skillet over medium-high heat or broiled 4 inches from the heat for about 6 minutes, turning once.
• Sausages can be shaped ahead of time and refrigerated for up to 8 hours before grilling, making them great for entertaining.
• For an extra layer of crunch and authenticity, fold 1/4 cup of finely chopped pork rinds into the mixture before shaping.

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