| 1 |
Prepare the Nuoc Cham, Vegetable Platter, noodles and Caramel Sauce. Set aside. |
| 2 |
Remove and discard any bones in the pork belly. Cut the pork against the grain into 1/4-inch slices, about 2 inches long. |
| 3 |
Put the sliced pork belly and ground beef into two seqarate bowls. Add the garlic and half of the caramel sauce to the beef; add the remaining caramel sauce to the pork. Blend each mixture seqarately with your hands until well combined. Let stand for 30 minutes. |
| 4 |
Prepare a charcoal grill or preheat the broiler. Shape the ground beef into 24 meatballs. SLightly press each ball into a 1-1/2 inch patty. |
| 5 |
Skewer the beef patties and pork slices separately (4 pieces to a skewer), so they will lie flat on the grill or under the broiler. |
| 6 |
Place the pork skewers on the grill, or on a baking sheet lined with aluminum foil under the broiler, about 6 inches from the heat. Cook for 10 to 15 minutes, or until nicely browned and crispy. Turn the skewers. Add the skewers of beef and cook for 5 minutes. Turn the beef skewers and cook for 5 minutes, or until browned. |
| 7 |
Arrange the meat skewers attractively on a serving platter. |
| 8 |
To serve, each diner rolls a few pieces of meat in a lettuce leaf along with coriander, mint, vegetables from the Vegetable Platter and some noodles. The whole package is then dipped in individual dishes of Nuoc Cham. |
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