Translucent, almost gelatinous cakes of sticky tapioca flour filled with sauteed whole shrimps and sliced fatty pork. Topped with scallions and crispy rendered pork fat and served with fish sauce.
- 1/2 pound shrimp
- 10 large shrimps (with heads)
- 1/2 pound pork belly or pork back
- 2 tablespoons vegetable oil
- 1 tablespoon nouc mam (Vietnamese fish sauce)
- 1 teaspoon salt
- 1 tablespoon sugar