Soak the saltfish overnight, taking care
to change the water at least once. Strip off the dark skin and discard.
Shred the saltfish, rinse and squeeze dry.
Chop it roughly and put it in a mixing bowl with the Nuoc Mam sauce and
sugar, stir and then set aside.
Chop the minced pork until it is smooth.
Scoop into a mixing bowl and add the spring onions, soy sauce, rice
wine, sugar, salt and black pepper and sesame oil. Blend thoroughly. Add
the beaten egg, a little of a time, mixing all the while.
Sprinkle in the cornflour and plain flour,
stirring them into the mixture until absolutely smooth. Divide into 16
Squeeze the saltfish to remove excess
moisture. Add 15ml sesame oil and mix thoroughly. Divide into 16
Grease your palms with oil and place one
portion of meat in the palm of one hand. Flatten with the fingers of the
other hand. Put a portion of saltfish in the centre and fold the meat
Roll lightly into a ball. Make 16 balls.
Steam the balls over a high heat for at
least 15 minutes and transfer them to a serving dish with the meat