Skewers Recipe

Prepare mousse

In a food processor, combine raw shrimp, minced pork fatback, chopped shallot, garlic, fish sauce, sugar, and white pepper. Pulse until mostly smooth but still slightly textured (about 20–30 seconds). Scrape down sides as needed.

Bind and season

Add egg white and cornstarch to the shrimp mixture and pulse 5–8 times until incorporated and the mixture is glossy and slightly sticky. Taste a small amount by steaming a teaspoon to check seasoning; adjust fish sauce or sugar if needed.

Form on sugarcane

Wet your hands lightly. Take roughly 1.5–2 tablespoons of mousse and form it around the end of each sugarcane stick, shaping into a 3–4 inch cylinder. Leave about 3–4 inches of exposed sugarcane for handling.

Rest

Place shaped skewers on a tray lined with parchment and chill in the refrigerator for 15–20 minutes to firm up, which helps them hold together while grilling.

Grill

Preheat grill or broiler to medium-high. Brush the mousse lightly with neutral oil. Grill skewers 2–3 minutes per side, turning gently, until exterior is golden and internal temperature reaches 145°F (63°C). Avoid overcooking to keep mousse tender.

Serve

Serve hot with sticky rice dipping sauce, lime wedges, and fresh herbs. Eat by biting off pieces from the sugarcane end or slicing into bite-sized portions.

Make sausage mix

In a large bowl, combine ground pork, diced pork back fat, minced garlic, minced shallot, fish sauce, sugar, baking powder, white pepper, and water. Mix thoroughly with your hands or a spoon for 3–5 minutes until mixture becomes slightly sticky and cohesive.

Shape on skewers

Divide the mixture into 6 equal portions. With wet hands, press each portion onto a skewer to form a long sausage (about 4–5 inches). Smooth surface to prevent tearing while grilling.

Chill briefly

Place skewers on a tray and refrigerate for 15–20 minutes to firm up, which helps maintain shape on the grill.

Grill

Preheat grill to medium heat and oil grates. Brush sausages with neutral oil. Grill 3–4 minutes per side, turning to get even caramelization and internal temperature of 160°F (71°C). If using a pan, cook over medium heat, turning frequently until nicely browned.

Finish

Rest skewers 2 minutes off heat so juices redistribute. Serve with sticky rice dipping sauce, lettuce, herbs, and pickled cucumber.

Combine liquids

In a small bowl, whisk together fish sauce, water, palm or brown sugar, and lime juice until sugar dissolves.

Add rice and aromatics

Stir in the cooked, slightly mashed sticky rice to give the sauce body and slight chew. Add minced garlic and sliced chili. Taste and adjust balance — add a little more fish sauce for saltiness, sugar for sweetness, or lime for acidity.

Garnish

Top the sauce with a teaspoon of fried shallots and a sprinkle of chopped cilantro or scallion if desired. Serve at room temperature alongside skewers.

Arrange grilled skewers on a platter with lettuce leaves, fresh herbs, pickled cucumber, and lime wedges. Provide small dipping bowls of the sticky rice sauce so diners can scoop rice-sauce onto lettuce, add herbs, and place slice or bite of skewer inside to eat.