Cut the pork fillet into very thin slices,
followed by cutting in small cubes.
Crush garlic with salt and sugar.
Mix with wine or sherry.
Pour over pork, mix well and marinade for
With mortar and pestle, pound a small
portion of the meat at a time until it has a paste-like consistency. As
each lot is done, remove it to bowl.
Add lard, ground rice and nuoc cham sauce.
Knead mixture well, then form small
sausage shapes and mould them onto bamboo skewers, squeezing them on
Barbecue over glowing coals or under a
griller until the meat is well done.
Turn the skewers to ensure that meat cooks
on all sides.
To Serve :
Slice fresh rice noodles and steam them.
Drain. Serve skewers of pork with well-washed lettuce leaves, noodles
and a small bunch of fresh coriander leaves or mint leaves. Serve along
with nuoc leo dipping sauce.