With pestle and mortar, pound garlic,
ginger and shallots to a paste.
Mix with five-spice powder, salt, pepper,
chili and fish sauces.
Cut lamb fillet into 6 long strips. Rub
spice mixture all over lamb strips and leave to marinade for 3-4 hours.
Pack meat, with marinade, in a heat proof
dish or bowl. Place in a steamer and steam over high heat for 2-3 hours.
Prepare barbecue or preheat grill. Remove
meat strips from steamer and grill them on barbecue or under the grill
for 3-4 minutes, turning frequently so that they are slightly charred
but not burnt.
Pull meat into small shreds and wrap in
lettuce leaves with some mint and coriander.