Serves 4

Although not really a pâté in the traditional sense, you can still see the French influences in this dish. The ground shrimp is made into an almost mousse-like concoction that is slow-roasted—perfect with a glass of Chablis.

Vietnamese Pork Sticks

For the pork:

1 pound lean ground pork

6 large water chestnuts, minced

1 clove garlic, minced

1 green onion, trimmed and minced

1 tablespoon soy sauce

2 teaspoons vegetable oil

1¼ teaspoons lemon juice

1 (½-inch) piece ginger, peeled and minced

¼ teaspoon sugar

¼ teaspoon Chinese hot chili oil

illustration teaspoon salt

12 bamboo skewers, soaked in water

12 Boston or leaf lettuce leaves

½ cup chopped cilantro

½ cup chopped mint

½ cup chopped basil

For the dipping sauce:

½ cup soy sauce

5 tablespoons lemon juice

3 tablespoons water

2 garlic cloves, minced

1 (1-inch) piece ginger, minced

2 teaspoons sugar

1 teaspoon oyster sauce

Pinch of cayenne pepper

  1. To prepare the pork: In a large bowl, use your hands to thoroughly combine the ground pork, water chestnuts, garlic, green onion, soy sauce, vegetable oil, lemon juice, ginger, sugar, chili oil, and salt.
  2. Divide the mixture into 12 portions. Shape each portion into a cylinder about 3 inches by 1 inch. Carefully insert a bamboo skewer through each cylinder lengthwise. Set aside.
  3. Place the lettuce leaves, cilantro, mint, and basil in 4 separate serving bowls. Refrigerate until ready to serve.
  4. To prepare the dipping sauce: In a small saucepan combine all the sauce ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove the sauce from the heat and let cool.
  5. Prepare a charcoal or gas grill. Place the skewers in a grill basket, making sure they are firmly held but not squashed. Grill the skewers until the pork is cooked through and the outside is crispy, about 10 to 15 minutes, turning the basket frequently.
  6. To serve, pour each guest some of the dipping sauce into a small individual bowl. Place the bowls of cilantro, mint, and basil in the middle of the table. Place 2 lettuce leaves and 2 pork skewers on each guest's plate.
  7. To assemble, have each guest slide the pork from the skewer onto a lettuce leaf. Sprinkle the pork with some of the herbs to taste. Roll the lettuce around the pork and dip in the sauce.