Roughly chop the beef, finely chop the pork, and cut the pork fat into thin strips. Finely chop the lemongrass and sauté until fragrant. Mince the garlic and chili. Cut the pineapple into long strips and finely chop the edges. Slice the green banana thinly on a diagonal and soak in lightly salted water. Thinly slice the mango. Wash all vegetables. Select large betel leaves.

Mix the beef and pork together, then sauté with lemongrass, soy sauce, seasoning powder, and black pepper for about 15 minutes.

Cut the pork fat into thin strips, toss with a little sugar, and sun-dry. Mix with the beef and pork mixture, then wrap in betel leaves.

For the dipping sauce, combine fermented anchovy sauce (mam nem), chopped pineapple, minced garlic and chili, and fresh lime juice.