Enjoy it as a snack from afternoon until midnight or make it the center of a vibrant rice roll platter.
Ground pork butt combined with pork paste and pork fat offer the perfect balance of fat and meat for succulent and tender nem lui.
Using pâté instead of raw liver saves you time while preserving the distinctive taste of the pork peanut sauce. Beside nem lụi, Vietnamese love other grilled “meats-on-a-stick” like nem nướng , nem chua nướng , and chạo tôm . But what distinguishes nem lụi is its skewer is made from lemongrass. Once marinated, the meat is rolled into a sausage shape around a lightly crushed lemongrass skewer which lends its wonderful aroma and flavor to the meat. The meat skewers are brushed with vegetable oil and cooked on the charcoal grill until slightly charred. Cooking over the charcoal grill imbues a wonderful smokiness to nem lụi and creates a more intense flavor, a result of rendered fat dripping from the meat onto the charcoal and releasing flavor back onto the meat.
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