Soak the vegan sliced pork until soft, rinse several times, then shred into small pieces. Add a little water and blend until smooth, then squeeze out excess water. Squeeze excess water from the tofu and crumble it. Mix the tofu with the blended vegan pork, then add all the seasonings. Soak the banh hoi noodles until just softened, steam them, and let cool.

Add 2 tablespoons all-purpose flour to the vegan pork mixture and mix well. Cut the lemongrass into 3-inch (about 8 cm) pieces. Shape the vegan pork mixture around the lemongrass to form skewers. Repeat until done, then steam the skewers until cooked through and let cool.

Although it's called grilled, here we pan-fry the skewers. Heat oil in a pan, add the skewers, and fry until golden. Arrange on a plate with fresh vegetables and banh hoi noodles. Serve with rice paper and a dipping sauce made from hoisin sauce, peanut butter, and chili sauce.