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3.3 lb (1.5 kg) ground pork

1.1 lb (500 g) pork paste (giò sống)

8.8 oz (250 g) pork back fat

3 tbsp sugar (for curing fat)

2.5 oz (70 g) shallots, finely minced

1.8 oz (50 g) garlic, minced

2 tbsp fish sauce

2 tbsp oyster sauce

2 tbsp condensed milk

1-2 tbsp seasoning powder

3 tbsp tapioca starch

1 tsp annatto powder

1 tsp ground white or black pepper

1 tsp five-spice powder

Neutral oil for shaping

20 bamboo skewers

1 tbsp honey (for glaze)

1 tbsp water (for glaze)

½ tbsp oyster sauce (for glaze)

1 tbsp annatto oil (for glaze)

7 oz (200 g) ground pork (for sauce)

5.3 oz (150 g) ground shrimp (for sauce)

1 tbsp neutral oil (for sauce)

3.5 oz (100 g) peanut butter (for sauce)

8.8 oz (250 g) soybean sauce (tương hột)

3.5 oz (100 g) hoisin sauce (for sauce)

1 tsp annatto powder (for sauce)

2 tbsp sugar (for sauce)

10 fl oz (300 ml) water (for sauce)

1 tsp cornstarch (for sauce)

Chopped chili, fried shallots, and crushed peanuts for garnish

Bánh hỏi (woven rice vermicelli sheets)

Rice paper (bánh tráng)

Lettuce

Assorted herbs (perilla, mint, sorrel, garlic chives)

Cucumber

Pickled vegetables (đồ chua)

Pineapple slices

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1. Cut 8.8 oz (250 g) pork back fat into evenly sized cubes about the size of a small pea.

2. Add the pork fat cubes to boiling water and blanch for 2 to 3 minutes, just until the outside firms. Drain and pat dry.

3. Toss the blanched fat with about 3 tbsp sugar. Sun-dry for 1.5 hours, or oven-dry at 250°F (120°C) until translucent.

4. Combine 2.5 oz (70g) shallots and 1.8 oz (50g) garlic in a food processor and pulse until finely minced.

5. In a bowl, stir together fish sauce, seasoning powder, condensed milk, oyster sauce, annatto powder, pepper, and five-spice powder.

6. Spread 3.3 lb (1.5 kg) ground pork and freeze for 30 to 45 minutes until the edges are firm.

7. Place the chilled ground pork and giò sống in the cold mixer bowl. Mix with aromatics, seasonings, starch, and fat until tacky and glossy.

8. Transfer the pork mixture to a covered container and refrigerate for 2 to 4 hours.

9. Portion about 4 oz (110 g) of pork mixture for each skewer and press evenly around it to form a cylinder.

10. Whisk together honey, water, oyster sauce, and annatto oil until smooth.

11. Grill skewers for 10-12 minutes, turning every 2-3 minutes; or bake at 400°F (205°C) for 10 minutes, then 8-12 minutes more.

12. Brush the basting sauce evenly over the skewers, then return them to the oven/grill for 5 more minutes per side until golden-brown.

13. Heat oil, add reserved garlic and shallots, and cook for 30 seconds until fragrant.

14. Add ground pork and shrimp, cook until firm and opaque.

15. Pour in soybean sauce, hoisin sauce, peanut butter, water, and sugar. Simmer over medium heat.

16. Blend the sauce until smooth, then stir in cornstarch slurry over low heat until thickened.

17. Top the sauce with chopped chili, fried shallots, and crushed peanuts right before serving.

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