Vietnamese | The Kitchen Playground

Ingredients

• 1 tablespoon fish sauce
• 2 skinless white fish fillets salt and pepper
• 1/4 teaspoon sesame oil
• 1 clove garlic, peeled
• 5 spring onions, white part only, reserve green and slice thinly to serve
• 3 tablespoons sesame oil
• 1 packet frozen spring roll buns (from Asian grocers)
• 500g piece pork neck Char siu sauce
• 2 spring onions
• 1 green papaya
• 1 tblsp Phu Quoc fish sauce
• 3 chicken thigh fillets
• 1 spring onion, sliced thinly fried shallots, sliced chilli and crushed peanuts to garnish
• 3 chicken thigh breasts chopped into bite sized pieces
• 1 cup Vietnamese mint leaves
• 1 cup parsley sprigs
• 1 cup mint leaves
• 1/4 cup chopped chives
• 250g pork mince
• 1 chilli, seeded and finely chopped
• 1 stem of lemongrass, white part finely chopped
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped