Street Corner Nem Nuong (Vietnamese Pork Skewers)

Ingredients

• 1 lb Ground pork (fatty, at least 20% fat is crucial here)
• 2 tbsp Salted Perfection Abilene Select Blend
• 1 tbsp Fish sauce (don't skip this, it's the soul of the dish)
• 1 tbsp Granulated sugar
• 1.5 tsp Baking powder
• 1 tbsp Cornstarch or potato starch
• 2 tbsp Ice cold water
• 1 tbsp Vegetable oil (plus extra for brushing)
• FOR SERVING: Rice paper wrappers, vermicelli noodles, lettuce leaves, fresh mint, cucumber strips, and cilantro

Instructions

1. First, we gotta treat the meat right. In a large bowl, combine the ground pork, fish sauce, sugar, baking powder, cornstarch, ice water, and that Salted Perfection Abilene Select Blend. The blend brings the garlic, the lime, and the salt all in one punch.
2. Now, get your hands in there. Mix it vigorously. I mean really work it. We want to extract the protein so it gets sticky. Once it’s mixed, pick up the whole mass of meat and throw it back into the bowl. Slap it down. Do this about 10–15 times. This is how we get that signature bouncy 'snap' instead of a crumbly burger texture.
3. Cover the bowl and stick it in the fridge for at least 30 minutes. Let those flavors marry and the meat firm up. It needs to be cold to hold its shape.
4. Preheat your grill or a heavy grill pan over medium-high heat. If you're using bamboo skewers, make sure you soaked them so they don't catch fire.
5. With slightly oiled hands, grab a handful of the cold pork mixture and mold it around the skewer (or just form little sausage logs if you're going skewer-free). Keep them somewhat smooth.
6. Brush the grill grates with oil. Toss the skewers on. We’re looking for a deep, dark caramelization here. Cook for about 3–4 minutes per side, turning occasionally until they are charred in spots and cooked through.
7. Serve these beauties piping hot alongside your stack of greens, herbs, and rice paper. Wrap it up, dip it deep, and enjoy the ride. DUNZO!