These Nha Trang-style pork skewers are used to fill spring rolls, which your guests can roll for themselves at the table. Green banana, pineapple or star fruit can also be added to the pork mixture as additional fillings. Also, the pork mixture can be formed into small patties and used as a filling for crusty baguettes.

600 g pork mince

1½ tablespoons roasted rice flour

3 garlic cloves, chopped

2 red Asian shallots, chopped

1 tablespoon fish sauce

1 teaspoon annatto oil

½ teaspoon sugar

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 sheet tofu skin

oil, for frying

600 g rice vermicelli

2 small iceberg or other crisp green lettuces, leaves separated

1 handful Vietnamese mint leaves

60 g roasted unsalted peanuts, chopped

carrot and daikon pickle to serve

24 rice-paper wrappers

classic dipping sauce to serve

Combine the pork, rice flour, garlic, shallots, fish sauce, annatto oil, sugar, salt and pepper in a bowl. Mix well, cover and set aside for 30 minutes. Soak 12 bamboo skewers in water for 20 minutes.

Meanwhile, use scissors to cut the tofu skin into pieces 2–3 cm wide, then cut each piece into 5–6 long strips. Heat some oil in a wok and fry the tofu skins in batches until they are golden brown. Drain well on paper towel.

Divide the pork mixture into 12 portions. Using lightly oiled fingers, form each portion of the pork mixture into a long sausage shape around a bamboo skewer.

Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.

Assemble the lettuce, tofu skin, noodles, mint, peanuts and carrot and daikon pickle on a large platter.

Dip one rice-paper wrapper at a time in warm water for 1 second. Do not soak the wrappers as they will become too soft and tear when rolled. Place on a flat surface for 20 seconds, then remove any excess water with a clean cloth. Place the prepared wrappers on a serving platter.

Cook the pork skewers on a hot chargrill or barbecue for 2–3 minutes on each side, or until cooked through. Place the skewers on a serving platter.

Invite diners to place some lettuce, tofu skin, vermicelli, mint, peanuts, pickle and meat from half a pork skewer on a rice-paper wrapper, then to bring up the bottom of the wrapper over the filling, fold in the sides and roll up.

Serve with the dipping sauce.