Huế nem lụi on lemongrass skewers

Ingredients

• 400 g of fresh giò (Vietnamese raw pork meatloaf)
• 400 g of ground pork
• 1 tablespoon of finely chopped shallots
• 5 stalks of lemongrass
• 300 g of fermented soybeans (soy sauce)
• 150 g of pork liver
• 40 ml of unsweetened milk
• 1 tablespoon of cornstarch
• 15 grams of peanuts
• 1/4 cup of white sesame seeds
• 1 teaspoon of sugar
• 1 teaspoon of chili powder
• 1/4 teaspoon of salt
• 1 tablespoon of fish sauce
• 1/4 teaspoon of glutamate
• 1 teaspoon of pepper
• 2 tablespoons of oil
• 2 cloves of garlic, minced
• 4 heads of lettuce
• 15 grams of fresh coriander
• 15 grams of cilantro
• mint and Thai basil
• 1 cucumber
• Green banana and star fruit (optional)
• 500 g of fresh rice vermicelli
• 2 packs of rice cakes

Wash the lemongrass and cut it into pieces about 15 cm long.

Dry-roast the sesame seeds and peanuts, then coarsely grind them in a mortar.

Pour commencer, pour the cornstarch into a bowl, and mix it with about 2 tablespoons of water until it forms a smooth paste.

Wash the pork liver, cut it into pieces, place it in a bowl, and cover it with milk. Let it soak for about 30 minutes, then drain it, and finely chop it with a knife.

Wash and drain the lettuce, radishes, mint, and basil. Wash the cucumber, cut it in half, remove the seeds, and dice it into small pieces. You can also add green bananas and starfruit.

Place the raw pork, ground pork, and shallots in a bowl. Since the raw pork is already seasoned, simply add 1 teaspoon of fish sauce, half a teaspoon of salt, half a teaspoon of MSG, a little pepper, and 2 tablespoons of oil.

Grease your hands, scoop out a small amount of the mixture with a spoon, wrap it around the end of a lemongrass stalk, and flatten it. Place the skewers on a baking sheet lined with parchment paper, then bake until they are nicely browned.

For the sauce, heat 2 tablespoons of oil in a frying pan and sauté the garlic. Add the ground meat and cook, then add the liver and mix well.

Gradually add the fermented soybeans and chili powder to the saucepan over low heat. Since the soybeans are already salty, add only about 3 teaspoons of sugar, bring to a boil, and adjust the seasoning to your liking.

When it’s time to eat, arrange all the prepared ingredients on the table: sliced pork, vermicelli noodles, herbs, rice paper, and sauce. Nem lụi is typically not eaten with vermicelli, but you can add some to your rolls if you like.