Recipe courtesy of Luke Nguyen

Hue Lemongrass Skewers: Nem Lui Hue

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  • Level: Easy
  • Total: 1 hr 36 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 6 min
  • Yield: 4 to 6 servings
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3 1/2 ounces/ 100 g minced (ground) beef

7 ounces/ 200 g minced (ground) pork

1 1/2 tablespoons/20 g cooked and shredded pork skin* (See Cook's Note)

1 1/2 tablespoons/20 g minced pork fat

3 cloves garlic, finely diced (1 tablespoon)

Chopped shallots

1/2 tablespoon sugar

Freshly ground black pepper

1 tablespoon fish sauce

12 lemongrass stalks, trimmed

2 tablespoons vegetable oil

6 baguettes, warm

3 tablespoons chile sauce

3 tablespoons hoisin sauce


  1. In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover, then refrigerate 1 hour for the flavours to develop. Heat a barbecue grill or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette. Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.

Cook’s Note

*Can be found at specialty Asian markets.

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