Steps
1. Peel pipangailles, wash and cut into pieces.
2. Cut pork in small pieces.
3. Shell the garlic, pound lightly and brown in hot fat.
4. When the garlic begins to brown, add the pork and brown.
5. Add rock lobster cut in small pieces.
6. Add nguoc-mam, pipangailles, salt, pepper and a beaten egg.
7. Brown this mixture and garnish with parsley.

Source
Vegetables