Green chilies, seeded and very finely sliced (optional)
Place the pork, ginger and nuoc cham sauce
in a large pan and cover with cold water. Bring to boil, reduce the heat
and simmer, covered for about 45 minutes or until the pork is tender.
Remove the pork and allow to cool. Discard the liquid.
Trim both ends from all the spring onions
(scallions) so that you have long stems of equal length. Bring a large
pot of water to boil and blanch the spring onions (scallions) 2 to 3 at
a time for about 2 minutes, or until softened.
Remove the spring onions from the hot
water with tongs and place them in a bowl of iced water. Drain them and
lay them flat and straight on a try to be used later.
Separate the lettuce into leaves. If the
leaves have a firm section at the base, trim this away (or making a neat
wrap will be difficult).
When the pork is cool enough to handle,
cut it into thin slices and finely shred each slice. Spread out a
lettuce leaf, place about 1 tablespoon of the shredded pork in the
centre of the leaf. Top with few slices of cucumber, a few mint and
coriander leaves, a little chili, if using, and a light sprinkling of
Fold a section of the lettuce over the
filling, bring in the sides to meet each other and carefully roll up the
wrap. Tie one of the spring onions (scallions) around the wrap; trim off
the excess or tie it into a bow.
Repeat with the remaining ingredients.
Arrange the wraps on a serving platter and serve with Lemon and Garlic