Located in the Little Saigon area of San Jose, the restaurant - aptly named Nem Nuong Nha Trang - was recently featured by the San Francisco Chronicle, which described it as a rare find in the Bay Area food scene. The shop’s signature attraction: house-grilled nem nuong over real charcoal, prepared fresh for every order.

Since opening in April, the restaurant’s popularity has soared. By November, weekend sales reached more than 1,400 rolls per day, with customers sometimes waiting over an hour to be served.

Each portion, priced at approximately 260,000 VND (about 10.50 USD for three rolls), features thick, juicy pork patties grilled to a golden char, infused with garlic and smokiness.

Wrapped inside are crispy fried rolls and cucumber slices, all bundled in soft rice paper. It’s served with a rich orange dipping sauce made from ground pork and annatto seeds, offering a perfect balance of savory and sweet flavors.

A classic recipe with a homemade touch

True to the original Nha Trang recipe, each dish includes grilled pork skewers, fresh herbs, rice paper, and a traditional dipping sauce.

The sauce is what defines the experience. To reach the right harmony of sour, spicy, salty, and sweet, it combines glutinous rice, fermented soybeans, tomatoes, shrimp, lean pork, pureed pork liver, sugar, garlic, and chili.

Charcoal-grilled and hand-rolled, just like home

Nem is grilled directly over charcoal at the restaurant’s entrance, as captured in San Francisco Chronicle photos. The experience evokes not only authentic flavor but also the street food spirit of Vietnam.

The restaurant was founded by Molly Tran and her son Jack Lam. Jack previously worked with his father at Bo Ne Phu Yen, another Vietnamese restaurant once ranked among the Top 100 restaurants in America.

In 2024, when Molly purchased the building, her original plan was to open another beef-focused eatery. However, she faced difficulties getting permits for a gas kitchen. So, she pivoted - choosing instead to build a menu around charcoal-grilled nem nuong, a dish close to her heart.

For Molly, nem nuong is tied to childhood memories. On visits back to Vietnam, she always sought out this dish at local street vendors. One vendor even shared her recipe, which Molly later refined and introduced to friends and family in the U.S.

From street stall memories to viral restaurant

The restaurant’s cozy interior features a modern yet inviting dining area with just 16 seats, plus a VIP room.

While several Vietnamese restaurants in San Jose serve nem nuong, very few grill the pork on-site and roll it fresh for each diner. Molly was surprised by the overwhelming customer response - especially from non-Vietnamese patrons, who now make up about 60% of the crowd. Her restaurant has even become a favorite among food content creators on social media.

In addition to nem nuong, the menu includes Laotian-style grilled beef skewers and green papaya salad - dishes Molly also learned from beloved street vendors.

The beef skewers, made from marinated shoulder cuts, are praised for their rich lemongrass aroma, smoky flavor, and tender bite. They sell out nearly every day.

The papaya salad is a flavorful mix built on a trio of fermented sauces: crab paste, fish sauce, and shrimp paste. Guests can choose from three spice levels - mild, medium, and very hot.

The restaurant currently maintains a streamlined menu to ensure quality. Future plans include adding Vietnamese favorites like bo ne (sizzling beef steak), banh mi with xiu mai (meatballs), banh hoi with grilled pork, and various DIY-style rolls.

Khanh Linh