Nem chua' is made by mixing raw pork with boiled pig skin and letting the mixture ferment for three to four days before it is eaten raw ...

Vietnamese rice papers are thin and pliable - you can fold them and they won't break, and when fried, become very crisp and delicate. If you can't find them, the Thai rice papers are fine ...

From siu yuk (Cantonese roast pork belly) to Thit Kho (Vietnamese-style salty pork ... It's really the best of both worlds: Crispy fried pork on the outside and the most tender, juiciest pork ...