Charcoal-Grilled Lemongrass Pork Sausage

In a large bowl, combine the ground pork, minced garlic, lemongrass, fish sauce, honey, sugar, baking powder, salt, and black pepper.

Mix the pork vigorously with your hands for 5-6 minutes, lifting and slapping the mixture against the bowl. This develops the proteins and gives nem nuong its characteristic bouncy, springy texture.

Cover and refrigerate the mixture for at least 1 hour (or overnight for best results) to let the flavors meld and the texture firm up.

Wet your hands lightly and shape the pork mixture around bamboo skewers, forming sausages about 1 inch thick and 5 inches long. Alternatively, form into patties or free-form sausage shapes.

Preheat a grill or grill pan to medium-high heat. Brush the grates lightly with oil to prevent sticking.

Grill the sausages for 10-15 minutes, turning every 3-4 minutes, until caramelized on the outside and cooked through with an internal temperature of 160°F.

While grilling, prepare the dipping sauce by whisking together hoisin, peanut butter, sriracha, garlic, and enough water to reach a pourable consistency. Warm briefly in a small saucepan.

Prepare the rice paper wrappers by briefly dipping each one in warm water until pliable.

Serve the grilled sausages alongside rice paper, lettuce, herbs, pickled vegetables, cooked vermicelli, and the dipping sauce. Let everyone assemble their own rolls at the table.