To begin, prepare the sausage mixture. In a large mixing bowl, combine the ground pork, fish sauce, sugar, corn starch, minced garlic, minced shallots, baking powder, white pepper, and chili powder if using. Mix thoroughly using your hands to ensure all the ingredients are evenly incorporated. Knead the mixture for 2–3 minutes to create a smooth, slightly sticky consistency. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.

While the sausage mixture is chilling, soak wooden skewers in water to prevent burning during grilling. Alternatively, use metal skewers for a more authentic grilling experience. This step ensures even cooking and prevents sticking.

Remove the sausage mixture from the refrigerator. Lightly oil your hands to prevent sticking, then shape the mixture into elongated sausage forms, about 10 cm (4 inches) long, around the skewers. Press firmly to ensure the meat adheres well to the skewers. Place the formed sausages on a tray lined with parchment paper.

Prepare the glaze by whisking together honey, fish sauce, and cooking oil in a small bowl. Set this aside for later use. Preheat your grill or stovetop grill pan to medium-high heat. If using an oven, preheat to 220°C (430°F) and prepare a wire rack over a baking sheet.

Cook the sausages on the grill, turning occasionally to ensure even browning. Brush the glaze onto the sausages during the final 5 minutes of cooking to create a shiny, caramelized finish. If using an oven, place the sausages on the prepared wire rack and roast for 20–25 minutes, turning and glazing halfway through.

While the sausages cook, prepare the accompaniments. Wash and dry the lettuce, mint, and cilantro. Arrange them on a serving platter alongside rice paper, pickled vegetables, and dipping sauce. For extra flavour, lightly toast the rice paper over an open flame for a few seconds until it becomes pliable.

Check the sausages for doneness by cutting into one, it should be fully cooked with no pink remaining and a juicy interior. Remove from the grill or oven and let rest for 5 minutes to allow the juices to redistribute.

Serve the Nem Nướng sausages alongside the prepared accompaniments. To eat, wrap a sausage in rice paper with lettuce, herbs, and pickled vegetables, then dip in the sweet chili or peanut sauce. Garnish with extra herbs for a vibrant presentation. For a traditional touch, pair with iced jasmine tea or fresh lime soda.