To make the crispy rice cakes: Take the bottom layer of cooked jasmine rice, break it up, and spread it out to dry completely in the sun until hard. Pound or crush into small pieces.

Heat the oil until very hot. Fry the dried rice pieces in batches until they puff up and become crispy. Remove and drain on paper towels until dry. Let cool completely.

Break apart the fermented pork sausage into small pieces. Add the pork skin and all the seasonings except the crispy rice cakes. Toss everything together and adjust the seasoning to taste.

Add the crispy rice cakes last. Toss again, transfer to a serving plate, and serve immediately with the fresh vegetables.