Enjoying Nem lui requires many fresh herbs, vegetables, star fruit and green banana which are wrapped inside soft rice paper and then served with a special sauce, called Nuoc leo. The brown and greasy sauce is made of soya paste, minced pig liver, roasted peanuts, seasonings, sugar and some spices.
It is also an eye-catching dish with different colours, such as the yellow brown of grilled meat rolls, the green of vegetable and herbs and the brown of the sauce.

Ingredients:
- Pork paste: 400g
- Soft rice paper: 20
- Pork lard: 50g
- Star fruit: 1
- Pork skin: 50g
- Pork liver: 50g
- Green banana: 1
- Dried garlic and onion; sugar; pepper; herbs, spring onion and bamboo skewers.

Preparation:
How to make grilled meat rolls:
- Clean the pork lard and skin and bring to a boil. Slice them into tiny cubes and combine with pork paste. Add a dash of sugar, fish sauce and pepper. Roll the meat into sausage shapes and thread the sausages onto each bamboo skewer. Grill them over hot charcoal until brown.
- Slice the star-fruit and green banana into long pieces and submerge into salty water to make it white and reduce its acrid.

- Clean the herbs and vegetables.
 How to make sauce: Heat the lard and fry the crushed onion and garlic until brown. Add the minced pork liver and stir carefully. Add ½ bowl of cold water and a dash of fish sauce, sugar and pepper. Cook until the mixture become pasty. Pour the sauce into a small bowl and add crushed, roasted peanuts and sliced hot pepper.
Serving: Remove the meat from the bamboo skewer and wrap with some herbs, vegetables, sliced star-fruit and green banana into a rice paper and dip into the sauce.