The pork mince from Footscray market is cheaper and of a better quality than anything you might find on a plastic tray in the supermarket meat display.  I find, when buying meat from the market, that it pays to have a quick look at all the stalls from a distance first, comparing prices and quality as you go, before returning to your stall of choice to make your purchase.  This way you avoid being accosted at every stall when you are only looking.  I bought 1/2 a kilo of pork mince for a couple of dollars and gathered some Vietnamese aromatics and flavorings from the vegetable and grocery stalls.  With this I made these tasty skewers.

Vietnamese Pork Skewers

Tasty Vietnamese pork skewers

Ingredients 

500g pork mince

1 tbs fish sauce

1 tbs light soy sauce

1 tbs shao hsing wine

1 tbs fish sauce

1 large or 2 small stalks lemongrass (white part only, finely chopped)

2 birds eye chillies (finely chopped)

2 tbs fresh coriander (finely chopped, roots, stalks and leaves)

2 pink shallots (finely chopped)

1 tbs grated palm sugar

16 bamboo skewers (soaked in warm water for an hour)

For dipping sauce:

2 tbs fish sauce

2 tbs lime juice

1 tbs grated palm sugar

1 tsp chilli flakes

Method

Combine pork mince with all other ingredients in a large bowl.  Using clean hands, mix until all ingredients are incorporated.  Cover and refrigerate for 30 mins.  Take small amounts of the meat mixture and mold onto skewers.  Grill until nicely browned and cooked through.  Combine dipping sauce ingredients and adjust to taste remembering to check the balance of hot, salty, sweet and sour flavours.  Serve pork skewers with iceberg lettuce for wrapping, dipping sauce and jasmine rice.