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Grandma’s Original Nem Recipe – Easy to Make!


  • 1 carrot
  • 1 handful of rice vermicelli
  • pepper
  • 250g minced pork (pork tenderloin is really good)
  • 1 white onion
  • 6 Chinese fragrant mushrooms (not black mushrooms)
  • 1 handful of bean sprouts
  • 3 eggs
  • 2 garlic cloves
  • 4 tablespoons of nuoc mam
  • rice paper


Step 1: Preparation of the stuffing: Soak the fragrant mushrooms in cold water for 1 hour (the smell may seem a little strong to you, but they give an extra taste to the stuffing).

Step 2: Soak the vermicelli in cold water for 10 minutes.

Step 3: Mix and combine the pork, onion, carrot, mushrooms, vermicelli, bean sprouts, and eggs. Add some pepper and the nuoc mam for seasoning.

Step 4: To roll the nems: Dip a rice paper in water and spread it on a cotton cloth. Let it soften for 30 seconds. (if it is not soft enough, you can moisten it with a few drops of additional water).

Step 5: Place a tablespoon of stuffing on one edge and roll the rice paper. Grandmother’s secret: do not roll the nem too tightly or it will burst during cooking.

Step 6: Keep the nems, separated from each other, on a cloth because they are very sticky at this stage.

Step 7: Cooking: Fry over medium heat until golden brown. You can add two cloves of garlic in the frying oil, which gives a very mild fragrance to the nems.

Step 8: And there you have it! Serve the nems with lettuce, mint, and coriander leaves. You can dip the nems in a sauce for nems: a mixture of nuoc mam, water, lemon juice and chili paste.


  • 1 mixing bowl
  • 1 deep fryer
  • 1 tablespoon