I cooked this dish for a Vietnamese Army volleyball team on a portable stove at the edge of their pitch – while they were playing. I came close to losing the lot on occasions, as the odd errant ball bounced on to the table. Anyway, they devoured it all and scraped their bowls clean.
Marinate the pork with half the garlic, the shallots,
Heat half the oil in a pan and sprinkle in
Meanwhile, marinate the prawns in the remaining fish sauce, ginger and remaining garlic for 15 minutes. Fry the prawns in sugared oil (as for the pork), until they change colour. Add them to the stew shortly before the cooking is complete. Garnish with sliced chillies and serve with steamed rice.
© 1994 Keith Floyd estate. All rights reserved.