Ingredients : Serves 6

Preparation:

• 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.