Publications
- 1 - pork fillet (± 600g)
- 45ml - sesame oil
- 30ml - light soy sauce
- 5ml - fish sauce
- 15ml - sesame seeds
- 12 - round rice paper sheets
- 6 - radishes, thinly sliced
- - a few edible flowers (optional)
- 2 - medium carrots, peeled and julienned
- 250ml - coriander, stems removed
- 125ml - mint
1 Make sure all the sinew has been removed from the fillet, then cut it into four equal pieces. Rub the meat all over with the oil. Heat a pan until hot and fry the meat until golden-brown. Don’t turn it too soon – let it develop a good crust; it must not steam.
2 Add the soy sauce, fish sauce, sesame seeds and 60ml boiling water to the pan, put the lid on and steam until the meat is cooked (about 5 minutes). Then remove from the heat and allow to cool until it is manageable.
3 Flake the meat. Taste a piece to see if it still needs a little soy sauce and sesame oil to make it juicy and fragrant. Get all the other filling ingredients ready.
4 To soften the rice paper, pour hot water 2cm deep in a shallow bowl that will fit the rice paper and soak one sheet at a time for 15–20 seconds. Carefully remove without crumpling and place on a clean work surface.
5 Arrange 3 slices of radish in the middle of the softened rice paper, with two edible flowers on top. Add a heap of fragrant pork, a few carrot sticks and a sprinkling of herbs. Fold the rice paper over each end of the filling and then roll into a cigar shape. Repeat with the rest of the rice paper and filling. Serve the rolls with a tangy dipping sauce such as homemade chilli sauce, soy sauce seasoned with chilli and ginger, or plum sauce.
