I was hoping to get some input on these products I saw at a Vietnamese bakery today. The place was hoopety-hopping, otherwise I would’ve asked one of the staff.
First up: pork head cheese
I assume these are cut in slices and fried? Anyone know the seasonings?
Secondly:
Is this a dish? A condiment?
Lastly:
I’ll assume this is a type of sweet, but I have absolutely no idea. Clearly 
TIA!
So, no Viet folks here either, or people knowledgable about Vietnamese foods?
Bummer, man. Google to the rescue 
These are pretty common Vietnamese goodies. Look great and nice that you have access to them.
Similar to roter/weißer Pressack.
There’s this dish with chunks of pork (or Bauchspeck) fried in fermented shrimp paste. This minced pork version I would eat it the same way.
Mochi in a syrup. Some have a filling.
THANK YOU!
I am unlikely to purchase a big ole dong of headcheese, but I assume you’d fry it up?
The pork belly with the fermented shrimp paste sounds delish. Would you consider it an appetizer? Side? Full-on dish to have with rice?
I do not care for mochi, so thx for saving me from that purchase 
Serve it with rice and quickly woked greens.
I don’t think the head cheese should be fried. The aspic would all melt away.
Have had it with pate in a bahn mi, used as a cold cut.
Yeah, @Presunto was kind enough to send me a private message. I didn’t know it was an ingredient for banh mi.
I like what the bakery does, so no assembly at home required 
I was just going to say. If its not already cooked, I’d put it in a terrine and into the oven jn a bain marie. Fromage de tete…and grab a jar of proper cornichons.
