Nem Nướng – Grilled Pork Meatballs

Brodard Nem Nướng Cuốn

Brodard filling - 4 rolls for $6

Growing up, my mom made nem nướng, sweet pink pork meatballs, on the grill with a honey glaze for big parties. We’d eat them over bún (rice vermicelli) or wrapped in bánh tráng (rice paper). When we had nem nướng cuốn (rolls), we’d dip them in nước chấm or a hoisin peanut dipping sauce. I had never tasted them from a restaurant until 10 years ago, when friends took me to Brodard in Garden Grove, Orange County. Brodard was and is still famous for its nem nướng cuốn. It was still a small shop and I remember eating on patio chairs outdoors. Along with the tasty meatball (actually more like slices from a meat patty) and fresh herbs was something crunchy, fried eggroll skin rolled like a cigar. And the sweet orange, shrimpy dipping sauce was unlike anything I’d ever tasted. These rolls blew me away but for years was a rare treat I enjoyed when I was in the OC’s Little Saigon.

Nem Nướng Nha Trang - $1 per serving

Orange sauce, Quán Nem Ngọc Tiên

Before my trip to Vietnam, I was told I’d have to visit the famous Nem Nướng restaurant in Nha Trang, the inspiration for shops like Brodard. My roommate didn’t know the name of the restaurant but said to ask anyone in town and they’d know. Well not everyone in town knew of it but on our 2nd night searching, we found the 2-story, cafeteria-like restaurant, Quán Nem Ngọc Tiên. The tour buses out front were a giveaway that we must be in the right place! We ordered a plate of nem nướng which was not pink like we’re used to in the US. It came with the crispy rolls, herbs, pickled veggies, and bánh tráng. We weren’t provided any water to moisten the bánh tráng so it was difficult to roll (the waitress saw us struggling and rolled us a few). The orange dipping sauce was warm and a little sweet. We also ordered nem nướng over bún, nem chua (cold fermented pork), and chả lụa. We ate so fast… I wish I had savored the meal a little more.

Bánh Khọt Vung Tàu, SJ - 3 rolls for $4.50

Cơm Tấm Thien Huong, SJ

Whenever I’m in the OC, I try to make a Brodard stop. I just assumed it was a SoCal specialty but luckily I’ve found a handful of restaurants in the Bay Area that make Nem Nướng Cuốn Nha Trang. I must admit they all fall a little short somehow. Both shops in the Grand Century Food Court use peanut dipping sauce. All locations use thinner bánh tráng which can lead to a stickier and messier eating experience. Sizes of rolls varied and proportion of pork to herbs varied. I only found one restaurant in SF, Pot de Phở, with the dish as an expensive appetizer ($8 for 2 rolls). They added slivers of green apple which was a creative fusion touch since Americans enjoy the apples and pork combo. I asked the waiter if he knew anything about the orange sauce recipe and said it was the chef’s secret but he suspects there may be pork in it. I need to figure out whether this is true because my sister, who doesn’t eat red meat, loves the orange sauce with Brodard’s Chạo Tôm Cuổn (shrimp paste) version. These Bay Area options should suffice until my next OC or Nha Trang trip.

My Recommendations:

Cơm Tấm Thien Huong (2859 Senter Rd, SJ)- broken rice restaurant with Nem Nướng Cuốn and orange sauce; very similar to offerings at Chao Vit Thien Huong in Lion Plaza Food Court (maybe they’re related)

Bánh Khọt Vung Tàu (1111 Story Rd, Grand Century Food Court, SJ) – most resembles Brodard’s with addition of bún and offers shrimp roll, but only peanut sauce for dipping