---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vietnamese, Pork, Appetizers
       Yield: 6 servings
       1 lb Pork butt, ground
       6    Water chestnuts, minced
       1 lg Clove garlic, minced
       1 sm Green onion, minced
       1 tb Soy sauce, Japanese
       2 ts Oil
   1 1/4 ts Lemon juice, fresh
     1/2 ts Ginger, fresh, minced
     1/4 ts Sugar
     1/4 ts Hot chili oil, Chinese
     1/8 ts Salt
      12    Bamboo skewers - 5 to 6
            -inches long
      12    Boston lettuce leaves
     1/2 c  Cilantro, chopped
     1/2 c  Mint, fresh, chopped
     1/2 c  Green onion, chopped
 -----------------------DIPPING SAUCE-----------------------
     1/2 c  Soy sauce, Japanese
       5 tb Lemon juice, fresh
       3 tb Water
       2    Clove garlic, minced
       2 ts Sugar
       1 ts Oyster sauce
       1 ts Ginger, fresh, minced
     1/8 ts Cayenne pepper
   FOR MEAT: Combine all ingredients in large bowl and
   use hands to mix gently but thoroughly. Shape into 12
   cylinders approximately 3 inches long and no more than
   1-inch thick.  Insert bamboo skewer through each
   cylinder and set aside. Arrange garnishes in
   individual bowls; refrigerate.
   FOR SAUCE: Combine all ingredients in small pan and
   bring to boil. Reduce heat and simmer 5 minutes. Let
   cool. Divide among 4 small bowls and set aside. Heat
   coals on barbecue until gray ash forms. Spread into
   overlapping layer, knocking off ash so coals are hot
   and glowing. Place grill 2 to 3 inches above coals or,
   preheat oven to broil. Arrange pork sticks on grill or
   broiling pan so they do not touch. Cook until meat is
   crisped, browned and firm, turning often with tongs,
   about 10 to 15 minutes. Have each diner sprinkle
   lettuce leaf with other garnishes. Slip pork off
   skewer onto lettuce.  Wrap around pork and use sauce
   for dipping. Meat mixture can be prepared and skewered
   up to 24 hours before barbecuing. Sauce will keep 2
   weeks in refrigerator.