from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 159) by Pauline Nguyenand Luke Nguyen and Mark Jensen
- fish sauce
- banana leaves
- pork legs
Topped with bean sprouts and Vietnamese mint.
Half with spring onion oil. Page 37
Half with Dipping Fish sauce. Page 33
It is very good.
Eastington@Paddington 
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