Vietnamese Pork Parcels
2 tablespoons groundnut or
375 g (12 oz) minced pork
5 cm (2 inch) piece of fresh root
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
200 ml (7 fl oz) fish or chicken stock
2 tablespoons soy sauce
2 teaspoons soft dark brown sugar
125 g (4 oz) cooked peeled prawns,
coarsely chopped (defrosted and
dried thoroughly, if frozen)
1 teaspoon anchovy extract
1/2 teaspoon chilli powder, or to taste
salt and pepper
1 bunch mint and/or basil leaves
16 crisp lettuce leaves, e.g. lollo rosso
Heat a wok, then add the oil and heat over a moderate heat until hot. Add the pork, ginger, garlic and spring onions and stir-fry for about 5 minutes or until the meat loses its pink colour.
Add the stock, soy sauce and sugar and stir-fry until the stock is absorbed. Add the prawns, anchovy extract and chilli powder and stir-fry for 1-2 minutes until the prawns are heated through. Add salt and pepper to taste and serve at once.
Guests place a few mint or basil leaves inside each lettuce leaf and then add the pork mixture. The lettuce leaf is rolled up around the filling to make a neat parcel which is eaten with the fingers.