Gastronomy has some really nice Vietnamese recipes. Husband, aka grilllmaster extraordinaire, picked this out of all of the World Wide Web. I suspect it had to do with the fact that except for pork and fresh lemongrass, all the other ingredients were readily available in our pantry. Oh yeah, and it was the morning of a 20-person BBQ at our house.
Get the butcher to slice the pork butt for you, and make sure to ask for meat that is close to the 'end' or else the slices will not hold together. Whole Foods is a good option for requests like this, but Safeway should be able to do this as well. For the record, pork 'butt' is actually the shoulder of the pig, so don't worry about getting close to the end.
Marinate for a few hours. The original recipe says to marinate overnight, but we just didn't have time. Grill on low with the lid closed, being careful that you don't char it.
After cooking, let sit for about 10 minutes. Slice thinly. We served them as appetizers with no embellishment and there were no leftovers.