1. Soak the vermicelli in warm water until soft. Drain and set aside.

2. Make the caramel sauce by swirling the sugar gently in a wok over a hot heat. Be careful not to let the sugar blacken but ignore the smoke. Remove from the heat and add the Nuoc Mam sauce or Maggi substitute. Return to a low heat and gently boil until the sugar dissolves. Add the green onions and pepper and stir.

3. Put 24 bamboo skewers into water and allow to soak for at least 30 minutes.

4. Meanwhile, put the pork and beef into two separate bowls. Put the garlic and half of the caramel sauce onto the beef. Put the remainder of the caramel caramel sauce onto the pork. Blend both with the hand and allow to stand for 30 minutes. Make 24 meatballs out of the beef.

5. Skewer the beef balls and pork slices and cook under a hot broiler for 15-20 minutes turning frequently. Place on the bed of vermicelli. Serve with a vegetable platter.