| 1 | tb | Roasted rice powder |
| | Scallion oil |
| | Crisp-fried shallots |
| 1 | tb | Roasted peanuts, ground |
| 1 | lb | Raw shrimp in the shell |
| 1 | tb | Salt |
| 6 | | Garlic cloves, crushed |
| 6 | | Shallots, crushed |
| 2 | | Ounces rock sugar, crushed to a powder, or |
| 1 | tb | Granulated sugar |
| 4 | | Ounces pork fat |
| 4 | ts | Nuoc mam |
| | Freshly ground black pepper |
| | Peanut Sauce |
| | Vegetable Platter |
| 8 | | Ounces 6 1/2-inch rice paper rounds (banh trang) |
| 12 | | Piece fresh sugar cane, or |
| 12 | oz | Sugar cane packed in light syrup, drained |
| 12 | | 8-1/2 ea inch bamboo skewers soaked in water for 30 minutes |
| | Vegetable oil, for shaping shrimp paste |
| 8 | | Ounces extra-thin rice vermicelli |
