Here's yesterday's show in which I chat to Gareth Rees, director of the contemporary silent film Written in the Dust. An enjoyable show, great guest!
The Dim Sum Lunchbox: Vietnamese style pork patties (makes 18)
Melt 2 tablespoons of muscovado sugar in a heavy bottomed pan with 2 tablespoons of fish sauce. This makes a very pungent caramelised syrup (i.e. you might want to open a window)! Let it cool before mixing it into your pattie mix which you make by blending:
2 large cloves garlic
10 shallots
1 stalk lemon grass (bash the bottom bit before blending and discard the thin top end - probably about half of the stalk)
3cm cube ginger
dash fish sauce
pinch of pepper
Use a little blender if possible as ingredients need to be finely chopped together then mix into the 900g minced pork (not too fatty) using your hands and also mix in the cooled syrup. Cover and leave to rest for 2/3 hours.
Heat the grill and lightly brush your grill rack with oil so the patties don't stick. Shape the patties in your hands into balls then flatten so they are approx 3cm in diameter. Grill until golden brown on both sides. Serve with fresh mint leaves and fresh chilli and fish sauce dip.
I served the patties with a Thai green papaya salad made with physallis as well as baby tomatoes and mixed nuts (walnuts, hazelnuts and almonds) instead of peanuts.
