Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are [don’t overmix; don’t undermix; make sure the ground meat is really cold; the seasoning needs to be perfect; having a thorough understanding of fish sauce chemistry.] And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả .

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