4 pork steaks
1 tbsp oil, for frying
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp castor sugar
1/2 tsp salt
3 cloves garlic, minced
2 large red chillies, chopped
1/2 small onion, finely chopped
1/4 tsp black pepper
1/3 cup coconut milk
2 small iceberg lettuces chilled and broken into leaf cups
2 cups bean sprouts
2 carrots, peeled and shredded or grated
1 spring onion, finely sliced
1/2 cup salted, roasted peanuts, roughly chopped
2 tbsp fried shallots
1/4 bunch coriander
1/4 bunch Vietnemese mint
2 limes cut into wedges
- 1
Combine the pork and the marinate ingredients in a plastic press-seal bag or bowl and refrigerate overnight. This can also be prepared and cooked immediately.
- 2
Grill the pork steaks on a barbecue or hot frying pan for about 3-4 minutes each side until cooked through. Rest for a further 2 minutes and slice into 1cm slices.
- 3
Fill lettuce cups with bean sprouts, carrot and spring onions. Place pork slices on top and garnish with peanuts, fried shallots, coriander, Vietnemese mint and lime wedges.