Banh Cuon Salad

Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles

	2 teaspoons palm sugar
	3 tablespoons lime juice (about 2 limes)
	1 tablespoon rice vinegar
	5 tablespoons fish sauce
	2 chillies, thinly sliced
	1 large carrot, finely sliced
	½ small telegraph cucumber, finely sliced
	100g bean sprouts
	2 spring onions, sliced, whites and greens separated
	15g dried wood ear mushroom (I use pre-sliced mushrooms)
	12 rice paper sheets
	2 tablespoons plain oil such as sunflower
	2 shallots or 1 small onion, finely chopped
	300g pork mince
	fragrant herbs (Vietnamese and English mint, Thai basil, coriander), fried shallots, to serve

1.	In a small bowl, whisk together the sugar, lime juice, vinegar and 3 tablespoons of fish sauce until the sugar is dissolved, then add the chillies.
2.	Spoon about half the mixture into a large bowl and add the carrot, cucumber, bean sprouts and spring onion greens and toss to mix.
3.	Set aside, giving it a toss occasionally.
4.	Put the wood ear mushrooms in a bowl and cover with hot water.
5.	Leave to rehydrate for 20 minutes then drain and chop.
6.	Spread the rice paper sheets out in a shallow dish and cover with cold water.
7.	Leave to swell for 20 minutes.
8.	Heat the oil in a frying pan over a high heat and cook the shallot or onions for a few minutes until starting to brown.
9.	Add the mince, in small amounts at a time, breaking it up so you don’t get clumps.
10.	When all the mince is added, cook for 5 minutes until browned and dry.
11.	Stir in the wood ear mushrooms then remove from the heat and add the spring onion whites and remaining fish sauce. Set aside.
12.	Drain the rice paper sheets well and squeeze.
13.	Separate and arrange over serving plates.
14.	Top with the mince, salad and herbs.
15.	Serve with the remaining dressing and fried shallots.