1 pork tenderloin, coarsely chopped

2 cloves garlic, finely chopped

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) grated lime zest

1 green onion, chopped

2 tablespoons (30 ml) fish sauce (nuoc-mam)

Salt and pepper

12 wooden skewers, soaked in water for 30 minutes

Approximately 200 g rice vermicelli, cooked, at room temperature

1 head Boston lettuce

Mint or cilantro, coarsely chopped

Preheat the oven to broil. Line a baking sheet with aluminum foil.

In the bowl of a food processor, chop the pork, garlic, rice vinegar, lime zest, green onion and fish sauce. Season with salt and pepper. Shape into 10-cm (4-inch) long sausages and thread onto the skewers. Place on the baking sheet and bake in middle of the oven for about 15 minutes, turning the skewers halfway through the cooking. Once cooked, remove the skewers.

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