In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce.
Knead for 5 minutes until all ingredients are well combined.
Cover, then refrigerate 1 hour for the flavours to develop.
Heat a barbecue grill or char grill pan.
With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape.
Thread the beef sausages onto each lemongrass stick and brush with a little oil.
Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked.
Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette.
Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.