Da Nang Lemongrass Pork Skewers.

Nem lui is a signature grilled roll specialty of the Hue – Da Nang – Hoi An region, where the Da Nang version has subtle differences from its Hue origin. The name "nem lui" comes from the action of "lui" — meaning to pack the meat onto the lemongrass stem and press tightly from inside out. Minced pork is mixed with chopped shrimp, pork fat, pepper, garlic, sugar and a little fish sauce, then pressed around fresh lemongrass stalks cut to 10-12 centimetres. The lemongrass is not merely a skewer — it infuses its fragrance into the meat during charcoal grilling, turning each skewer into something with a subtly spreading lemongrass aroma in every bite. The grilling technique requires moderate heat and constant turning so the nem cooks evenly without charring outside while remaining raw inside.

Nem lui is eaten in the rolling style: wrapped in thin rice paper with fresh herbs (lettuce, Vietnamese perilla, sliced green banana), green fig, and dipped in mắm nêm or peanut sauce — a similar eating style to rice paper pork rolls but with the lemongrass-grilled meat creating an entirely different flavour experience. The fat within the nem meat melts and lightly caramelises on the outer surface during grilling, creating a glossy rich crust with perfectly balanced sweet-savoury flavour. Renowned nem lui restaurants in Da Nang are typically located on Bach Dang Street along the Han River — where eating nem lui rolls on an evening while overlooking the illuminated Dragon Bridge is an experience not to be missed when visiting this city.

Nem lui is also an inseparable part of Central Vietnamese nhậu culture (eating while drinking) — where friends gathering around a charcoal grill on evenings, grilling while conversing, is an important social custom. The Central Vietnamese "nhậu" culture is not merely about drinking — it is about sharing time, food and stories in intimate spaces. Nem lui, be thui and goi ca form the indispensable trio of appetisers at every standing party or riverside gathering in Da Nang, turning every evening into the coastal city's own small food festival.

Eat on the spot, eat it hot

Hold the skewer directly and bite off small pieces, dipping into the pork-liver sauce after each bite. The sauce is thick and concentrated — do not use too little; its richness is the soul of the dish. Eating while the skewer is still smoking is the most important rule.

How to roll

Dip thin rice paper briefly in warm water for a few seconds until supple, then lay flat. Place fresh herbs down first, pull the meat off the lemongrass skewer, and lay it over the herbs. Roll tightly into a small roll and dip immediately into the pork-liver sauce — do not wait, as the rice paper softens quickly.

Perfect pairing

Order bánh xèo at the same table — the two dishes share the same dipping sauce and complement each other perfectly. Fresh sugarcane juice or young coconut water is the ideal accompanying drink.