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Ingredietns:
4  Lg Dried chilies (soak in water until soft)
1/2  tsp Salt
1 tbsp Lemon grass (minced)
1 tbsp Cilantro roots (minced)
1 tsp Kaffir lime zest/lime zest
1/2  tsp Galanga (minced)
2 tssps  Garlic (minced)
1 tbsps  Red onions (minced)
2 c  Lean Ground pork
1 tbsps Kaffir lime leaves (minced)
1/4 c Cilantro leaves (chopped)
2 tbsps Fish sauce
25"  Long sausage casing

Preparation:
1. Combine softened dried chilies, salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. 

2. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. 

3.Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the air bubbles are present inside.

4.Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing.

5. Slice into 1/2" thick pieces. Serve with cooked sticky rice and fresh vegetables.