Nem Lụi Huế Huế Lemongrass Pork Skewers

Ingredients

• For the Pork Peanut Dipping Sauce:
• 1 tablespoon (15ml) vegetable or other neutral oil
• 1 medium shallot (20g), roughly chopped (20g)
• 2 cloves garlic (8g), roughly chopped
• 2 ounces (55g) ground pork (see note)
• 2 ounces (60g) whole grain soybean sauce (tương hột), such as Super Q Tương Hột or Cholimex
• 2 ounces (60g) smooth peanut butter
• 1/2 cup (120ml) milk, plus more as needed
• 4 ounces (115g) Vietnamese pork pâté, such as Flower Brand
• 2 tablespoons (25g) sugar, plus more to taste
• 1 tablespoon (15ml) distilled white vinegar
• 1/2 teaspoon fish sauce, plus more to taste
• 1/8 teaspoon freshly ground black pepper
• 2 fresh Thai chiles, stemmed and thinly sliced
• For the Nem Lụi Huế:
• 1/2 teaspoon baking powder
• 2 ounces (55g) pork back fat, cut into 1/4-inch dice (see note)
• 8 ounces (225g) ground pork (see note)
• 6 1/2 ounces (185g) Vietnamese pork paste, such as Tay Ho and Phu Huong
• 2 tablespoons (25g) sugar
• 1 1/2 tablespoons (20ml) fish sauce
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon freshly ground black pepper
• 2 medium shallots (40g), finely chopped
• 4 cloves (16g) garlic, finely minced
• 1 ounce (30g) cooked and shredded pork skin, roughly chopped (optional, see note)
• 16 lemongrass stalks, bottoms trimmed to 6-inch lengths and lightly crushed with the blunt side of a knife
• Vegetable or other neutral oil, for greasing and brushing
• Pickled carrots, for serving, carot chua (see note)
• Pickled papaya for serving, du du chua (see note)
• To Serve as Rice Paper Platter:
• 2 ounces (55g) Vietnamese rice vermicelli noodles
• 8 ounces (225g) fresh skinned and cored pineapple, sliced lengthwise into 3-inch long and 1/4-inch-thick pieces
• 2 Persian cucumbers, thinly sliced lengthwise into 1/4-inch-thick pieces
• 1 small green mango, peeled, pitted, and sliced lengthwise into 3-inch long and 1/4-inch-thick pieces (see note)

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