Steps
1. Chop pork, shrimp and fat back very fine.
2. Pund garlic and fennel root and add to the chopped meat.
3. Grate the ears of green corn and pound carefully.
4. Add the resulting paste to the chopped meat.
5. Add 4 tbsp of coconut milk, salt, pepper, sugar and nguoc-nam.
6. Blend all this together and pour into molds or cups and cook in double boiler.
7. Remove from molds before serving and garnish with parsley leaves and red pimentos cut in flowers

Source
Vegetables