Vietnamese-style Lamb Skewers in Lettuce Wraps- Nem Nướng Trừu

by Jessica Nguyen

 

Let me start by saying I’m really proud of this recipe, purely because I had my parents try these skewers when I was developing the recipe and they loved it so much, they have ended up making it twice already in the past month for their own friends. As a child of asian parents, that’s the best compliment I can ever get from anyone.


This one is not a traditional Vietnamese recipe but it’s very much inspired by Nem Nướng, Vietnamese grilled pork skewers that are one of my favourite things to eat, but the traditional process of making them is quite complex and uses ingredients like curing powders/nitrates that I wanted to avoid in this recipe. I wanted to develop something similar to nem nướng but with an easier technique to get the same bouncy texture but with minimal effort. Enter the secret ingredient, baking soda. I stumbled on this when researching Balkan ćevapi, which has a similar texture to nem nướng. It uses baking soda in the mince, which tenderises the meat and turns the mince into a mixture with more elasticity in it, so you get a springy and bouncy texture that holds its shape. I also ended up using lamb mince for this because I wanted a meat rich in flavour that would complement punchy Vietnamese aromatics like garlic, lemongrass and makrut lime leaf which is what I used in the marinade. What you end up getting is a juicy, bouncy and fragrant skewer that becomes the perfect bite when wrapped in a lettuce wrap.


If you have the time and patience, the traditional method is to cook these over charcoal for a gorgeous smoky flavour, however I cooked these on a Weber for ease and they still are very fragrant and juicy.


Makes- 21 skewers

Serves- 3 people (7 skewers each)

Ingredients- 18

Cooking Time- 1.5 hours

Skill Level- Easy



Ingredients


Lamb Skewers

  • 500g of lamb mince. You need a minimum 15% fat to 85% meat ratio which you’ll find at most good quality butchers. I used Meatsmith’s lamb mince which has a 20% fat ratio. Another good quality lamb mince that delivers is from Gamekeeper’s Meats.

  • ½ tsp (2g) baking soda

  • 4 cloves of garlic, finely chopped (approx 17g)

  • 1 stick of lemongrass, finely minced

  • 1tsp (5g) sugar

  • 2 makrut lime leaves, finely chopped until they resemble a green powder

  • 1 tbsp (20ml) fish sauce

  • Pinch of salt

  • Pinch of white pepper

  • 21 bamboo or metal skewers

  • 1-2 tablespoons of neutral or olive oil for wetting your hands


Everything else for the lettuce wraps

  • 2 heads of Vietnamese lettuce, washed and leaves separated. Cos lettuce can also be used.

  • 1 bunch each of your choice of herbs. I’d have coriander, mint, Vietnamese mint at the minimim.

  • 2-3 lebanese cucumbers, sliced into 8cm batons

  • 1 cup (250ml) of my Vietnamese dipping sauce- Nước chấm. Allow for 3 tablespoons (60ml) per person. I always have a jar of this in my fridge for ease.

  • ½ cup of roasted peanuts, roughly chopped.

  • 1 cup of Vietnamese pickles- Đồ Chua. I always have a jar in my fridge that I’ll pull out a handful for meals for ease.

  • 1 green mango, green apple or pineapple, thinly sliced. This is optional but adds a crunchy and tangy bite to the wraps.


Vermicelli sheets (Bánh hỏi)

  • 12 dried vermicelli sheets (bánh hỏi). I use the Bamboo Tree brand and simply rehydrate them in boiling water, however you can also purchase these fresh from a Vietnamese grocer.

  • Spring onion oil

    • 3 tablespoons of oil. A neautral oil like vegetable is usually used but I like making mine with olive oil.

    • Pinch of salt

    • 2 stalks of spring onions, finely sliced.



Method

  1. If using bamboo skewers, soak them in cold water for at least 20 minutes. This prevents them from burning once you grill them.

  2. Place lamb mince into a large bowl with the baking soda, garlic, lemongrass, sugar, makrut lime leaves, fish sauce, salt and white pepper. Mix to combine the ingredients together for 1 minute. Allow to sit undisturbed for about 15 minutes, then using clean hands, gloves or a stand mixer with the paddle attachment, work the mince for about 5 minutes (pound it, stretch and fold it) until it starts feeling stretchy and elastic in texture. The baking soda will tenderise the meat and change its texture.

  3. Portion out into 25g balls and then shape into a rough skinny sausage shape before inserting a skewer. Shape the mince around the skewer with the palm of your hand, squeezing gently and quickly until it fully sticks around the skewer. Repeat for remaining skewers and set aside.

  4. To prepare the vermicelli sheets, place then into a bowl and pour over hot boiling water until fully submerged. Allow to rehydrate for 2-3 minutes and then drain all of the water. Once slightly cooled down, cut each rectangle into half, as I personally think this size is a better portion for each lettuce wrap. Quickly prepare the spring onion oil by placing spring onion, salt and oil into a bowl and heat in the microwave for about 45 seconds. The oil should be fragrant and the spring onions softened but still bright and not mushy. Heat for another 15 seconds if not. Spread a teaspoon or so of the oil onto the tops of the vermicelli sheets and then roll them into little rolls and arrange onto a serving platter.

  5. Arrange all of the remaining wrapping ingredients onto the serving platter: lettuce, herbs, cucumber, pickles (in a bowl), peanuts, green mango. Leave space on the platter for the skewers once they are cooked. Pour the dipping sauce into small bowls, approx 3 tablespoons (60ml) for each person to dip into too.

  6. Heat your barbeque/weber or charcoal grill and grill the skewers on medium heat, turning them every few minutes, so they evenly cook and slightly char on the outside. They should cook in about 8 minutes and you want the heat to be gentle so they remain juicy and moist. Remove from heat and place onto the platter to eat immediately.

  7. To eat, take a lettuce leaf and place a vermicelli sheet down. Take a skewer and place on top of the vermicelli and gently slide out the skewer. Top with herbs, pickles, peanuts, cucumber and mango. Gently wrap into a roll, dip into the dipping sauce and take a bite. Enjoy!



My top tips for the skewers


  1. Buy lamb mince with at least 15% fat to 85% meat ratio. It’s best to head to your best butcher and ask them what their percentage is. I used Meatsmith’s lamb mince which is 20% fat and 80% meat. Otherwise Gamekeepers meat do a 15% fat lamb mince. Both do online ordering and delivery within Vic.

  2. Baking soda in the mince is key. Similar to the technique of ‘velveting’ using baking soda on meat will turn it into a more springy and bouncy sausage like consistency similar to cevapi. 

  3. Make them small and skinny, around 25g per skewer, as it makes them fast to cook but also the perfect portion for each lettuce wrap. 

  4. Grill on medium heat only to keep the inside juicy. Too high heat and you risk them drying out.

  5. Prep everything else before grilling the lamb so you can eat whilst they're hot and fresh.


 

Other notes

  • You can optionally roll these without the skewer so they resemble more like cevapi. It’s more of a personal preference, but if you’re grilling these over charcoal, then I highly recommend using skewers so theyre easier to turn.

  • You can freeze these without the skewer too. Simply place onto a baking tray lined with baking paper, space the out so they aren’t touching one another and allow to fully freeze before transferring into a freezer bag or container. Fully defrost before grilling.

  • For another serving idea, you could cook these skewers and turn them into vermicelli bowls. A good option if you have leftovers and want another easy way to enjoy them.

 

Watch the Process

 

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