Step 1

Place the rice in a small frying pan over medium heat. Cook, stirring, for 4-5 minutes or until golden brown. Set aside for 5 minutes to cool. Place in a mortar and use a pestle to gently pound until finely crushed.

Step 2

Combine the rice, pork, shallot, garlic, fish sauce, pepper and sugar in a large bowl. Divide mixture into 24 portions. Use wet hands to shape each portion into a patty. Thread patties evenly among skewers. Transfer to a plate and place in the fridge for 30 minutes to develop the flavours.

Step 3

Preheat a barbecue grill or chargrill on medium. Add the skewers and cook, turning occasionally, for 10-12 minutes or until cooked through.

Step 4

Place on a serving plate and serve hot or at room temperature with the sa lach dia (pickled vegetable salad), nuoc leo (peanut sauce) and nuoc cham (dipping sauce), see related recipes.