Chargrilled pork sausage skewers

Chargrilled pork sausage skewers

The Food of Vietnam
Alan Benson

Nha Trang is famous for these pork skewers. Just head to Le Loi Street to find restaurants chargrilling these delicious skewers out on the street. But go in the early evening, as you won’t get a seat if you leave it too late.


Quantity Ingredient
300g minced pork
300g fish paste
1 tablespoon fish sauce
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon freshly ground white pepper
12 spring onions, sliced
2 garlic cloves, finely diced
12 disposable wooden chopsticks, soaked in water for 20 minutes
125ml vegetable oil
12 dried round rice paper sheets, about 22 cm in diameter
1 bunch perilla, leaves picked
1 bunch vietnamese mint, leaves picked
1 bunch mint, leaves picked
1 lebanese cucumber, halved and thinly sliced lengthways
3 star fruit, thinly sliced
12 garlic chives, sliced into 5 cm lengths

Hoisin dipping sauce

Quantity Ingredient
125ml hoisin sauce
1 1/2 tablespoons white vinegar
125ml milk
3 teaspoons roasted peanuts, crushed
1 red chilli, diced


  1. To make the hoisin dipping sauce, combine the hoisin sauce and vinegar in a saucepan. Place over medium heat and stir through the milk. Continue to stir until just before boiling point is reached, then remove from the heat and allow to cool. Sprinkle with the peanuts and chilli and set aside.
  2. Using a large mortar and pestle, pound the pork and the fish paste together into a fine, smooth paste.
  3. In a large mixing bowl, combine the fish sauce, sugar, salt and pepper. Mix well until the sugar has dissolved. Now add the pounded pork and fish paste, the spring onion and garlic, and thoroughly combine all the ingredients.
  4. Knead the paste and pound handfuls of it in the bowl until the paste reaches an elastic consistency.
  5. Form 12 sausage shapes from the paste, then form each one around the top two-thirds of a chopstick.
  6. Heat a chargrill pan or barbecue grill to medium. Brush the skewers with the vegetable oil and cook them for 8 minutes, turning the chopsticks every 2 minutes.
  7. Working with one at a time, dip the rice paper sheets in a large bowl of warm water until they just soften. Remove the sausages from the skewers and place along the middle of the rice paper. Add some mixed herbs, cucumber, star fruit and garlic chives, then roll to enclose the filling. Serve with the hoisin dipping sauce on the side.
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