250 g pork, minced or thinly sliced
1 tbsp minced shallot
1/2 tbsp minced garlic
1 tbsp fish sauce
1/2 tbsp sugar
1/2 tsp pepper
1 tbsp caramel sauce or honey
1 ½ tsp oyster sauce
1 tbsp. sesame seeds
1 pinch salt
1 egg
1 tsp sugar
1 tbsp peper
100 ml oil
1 cucumber, Cut into long slices
Serrano or jalapeno pepper cut into slices on the diagonal
pickles, chili, coriander
maggi sauce
1/8 tsp five-spice powder
1 tbsp minced lemongrass
carrot and daikon cut into thick slices

►Print recipe at (Xem cong thuc day du tai): https://danangcuisine.com/?p=6133

►Eateries featured: Banh mi Huong – 1 Lê Thánh Tôn, Hai Chau, Da Nang

►How to make chili jam: https://www.youtube.com/watch?v=p90dBdwyZL8

►How to make pate https://youtu.be/EYzQQ3eLZH0

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  1. Hey Helen, would you be able to show us the secret to Vietnamese fried tofu?! The kind that you buy from Vietnamese tofu shops. They are so flavourful! Do they add something to flavour the oil before frying and what are the secret aroma from? Really would love to find out!

  2. yes! i'm a fairly new subscriber 2017ish but girl, it's amazing & inspiring how much you've grown throughout the year. i hope for much more prosperity to come your way! keep it up girl 😀