chạo tôm

Instructions

1. Blend the shrimp into a coarse paste, then mix it with the ground pork and very finely minced garlic and shallots.
2. Add the fish sauce, sugar, pepper, cornstarch and oil, then knead for 5 minutes until you get a smooth, elastic paste.
3. Let the paste rest in the fridge for 20 minutes so it firms up properly.
4. Take a small portion of paste and shape it around a sugarcane stalk or a bamboo skewer, into a flattened little sausage.
5. Cook the chạo tôm in a pan over medium-high heat for 8 to 10 minutes, turning them, or on the barbecue, until golden.
6. Cook the rice noodles in boiling water, then drain and rinse them with cold water.
7. Make the nước chấm sauce by mixing fish sauce, sugar, lime juice and water.
8. Serve the hot chạo tôm on the lettuce leaves, with the herbs, noodles and sauce, to roll yourself.