Bess’ Vietnamese Pork Cups

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Step 1

1. Lightly heat the sesame oil in the pan then add the brown onion, mushrooms, chilli, garlic and ginger. Stir until combined and then add pork mince. Stir for 3 minutes on a medium heat.

Step 2

2. Add carrot and celery. Stir to combine and bring mixture to a sizzle. While it’s cooking, slice off the bottom of the cos so the leaves are single, then wash them. Pluck the leaves off the herbs and pop on a platter. Put the platter on the table with the chilli oil and fried shallots.

Step 3

3. Once mixture is sizzling, swirl the rice vinegar around the edge of the pan once. Zig zag the tamari/soy sauce once. Add a couple of tablespoons of hoisin. Stir to combine then add the bean shoots and spring onion and stir through.

Step 4

4. Heat for a minute and then put the mixture on a large platter with a few larger spoons.

Step 5

5. To eat, spoon the mixture into a lettuce cup, spoon chilli oil, a sprinkle of fried shallots and a mix of the herbs.