Method :
-
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
30 minutes.
-
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
very firmly.
-
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.
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