Clean the blood with silk or soft paper and eliminate sinew. Use small sticks stab the whole piece of pork for running blood out. Use silk to clean the flood and after that slice it and mix with yellowy grilled garlic, fresh chopped garlic, good condensed fish sauce, a little salt, flavouring powder etc. When the spice penetrates into the pork completely after half an hour, put the pork and a little sugar and ground pepper into a mortar and grind. When the pork becomes viscid and turns white, roll it into balls and stab these balls with sticks. Grill them in the heat of firing coal until they become well-done in yellow and just then apply onion cooked in oil to them. Like other dishes, people in the South like to combine with girdle cake and vegetable to roll.

Cai Rang grilled meat roll needs vegetable, green banana, cucumber, carambola etc. (Unlike the grilled meat roll in Hue, people there will use sliced green va fruit with acrid taste to combine with other vegetables in which dill is the one with hot smell, This makes tourists be absorbed in eating without a tired feeling. Fine rice vermicelli must be combined with for the dish.