2 tablespoons |
vegetable oil, plus extra for brushing |
2 |
garlic cloves, diced |
4 |
red asian shallots, diced |
300g |
minced pork |
4 |
fresh black fungus, thinly sliced |
1 teaspoon |
fish sauce |
1/2 teaspoon |
sugar |
bunch |
perilla, leaves picked |
bunch |
vietnamese mint, leaves picked |
bunch |
mint, leaves picked |
2 handfuls |
bean sprouts |
2 tablespoons |
* fried red asian shallots [rid:8086] |
2 |
lebanese cucumbers, sliced into batons |
250ml |
* nuoc mam cham dipping sauce [rid:8084] |
2 |
red bird’s eye chillies, sliced |