Nem Nuong: Vietnamese meat balls in bamboo skewer

This is another version of skewered meat which hails from Southeast Asia. We're not sure if this has Middle Eastern or Malayan-Indonesian influence. Nevertheless, since there is a very similar Vietnamese dish which is sugar-cane prawn which is also skewered but deep fried, we assume that "nem nuong" is probably quite an authentic Vietnamese dish.

Firstly, marinate pork mince (70% lean) and a little roughly chopped prawn meat to give it a reddish tinge (instead of using red colouring).

The seasoning include : chopped garlic and shallot bulb, pepper, fish sauce, brown sugar, ground toasted glutinous rice (to bind the meat).

Use sparingly as mince meat tends to absorb more flavours readily.

Wet your hands with water or oil. Round meatballs in your palm as you skewer them in a row on bamboo chopstick or thick satay stick.

Unless using direct fire over a BBQ, you might want to steam or microwave a little while before baking in the oven to ensure that the pork is thoroughly cooked.

Alternatively, the easy way is to use premixed seasoning. They are available from manufacturers in Thailand and Vietnam. If you're not allergic to MSG, it is a good option. Use more meat or less seasoning if you don't like it to be too salty.

Ways to eat nem nuong:
1. Serve with steamed rice and fresh vegetables
2. Mix with salad, rice vermicelli, chilli, mint leaves and toss in lime juice-fish sauce-sugar mixture.
2. Roll within softened rice paper with rice vermicelli, pickled carrot and dip in hoisin chilli sauce.
3. Sandwich between a bun with salad greens and cut chilli