1. To prepare the rice powder, soak 75g glutinous rice in warm water for an hour. 2. drain and dry and then throw into a hot pan. 3. Stir over a low heat for about 15 minutes or until golden in colour. 4. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months. 5. Mix the pork and pork fat with the shallot, garlic and fish sauce. 6. Season with salt and pepper and bind with 1 tbsp rice powder. 7. Leave to rest in the fridge for 1/2 hour. 8. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes. 9. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes. 10. Turn as needed to brown on all sides. 11. Serve on a bed of lettuce, cucumber, spring onions and herbs. 12. Dip in nuoc cham. ---------------------------------------------------------------------------
Nutrition
Ingredients
