Steps
1. Pound condiments fine with salt and sugar.
2. Thicken with 2 tbsp of first coconut milk, nguoc-mam and a beaten egg.
3. Add pork and stir well.
4. Blanch the cabbage leaves in hot water (not salted).
5. When they begin to soften, remove and let drain.
6. Form cabbage leaves into packets about 2 inches square filled with meat mixture.
7. Put in oven-proof dish and bake, or fry in hot fat.

Source
Vegetables