Ingredients

• 3 1/2 ounces/ 100 g minced (ground) beef
• 7 ounces/ 200 g minced (ground) pork
• 1 1/2 tablespoons/20 g cooked and shredded pork skin* (See Cook's Note)
• 1 1/2 tablespoons/20 g minced pork fat
• 3 cloves garlic, finely diced (1 tablespoon)
• Chopped shallots
• 1/2 tablespoon sugar
• Freshly ground black pepper
• 1 tablespoon fish sauce
• 12 lemongrass stalks, trimmed
• 2 tablespoons vegetable oil
• 6 baguettes, warm
• 3 tablespoons chile sauce
• 3 tablespoons hoisin sauce

Instructions

1. In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover, then refrigerate 1 hour for the flavours to develop. Heat a barbecue grill or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette. Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.