Cơm Tấm Tacos with Lemongrass Pork and Scallion Oil

Method

1. Cut the pork into steaks about 1 cm thick (pound any thicker pieces). Finely mince the garlic, shallots and the tender lower part of the lemongrass and mix with the fish sauce, sugar, pepper and part of the oil. Coat the pork well and marinate in the fridge for 30 min.

   Add in this stepBoneless pork shoulder (collar) steaks 240 gGarlic cloves (for the marinade) 3Shallots (for the marinade) 1Lemongrass stalks 1Fish sauce (for the marinade) 1½ tbspSugar (for the marinade) 2 tspGround black pepper ½ tspNeutral oil ¾ tbsp

2. Make the đồ chua (quick pickles): cut the carrot and daikon into thin matchsticks about 5 cm long. Toss them with the salt and leave for 10 min, until they soften and release water. Squeeze them firmly, rinse briefly and squeeze again, then mix with the vinegar and sugar. They are ready as soon as the sugar dissolves and taste even better after an hour.

   Add in this stepCarrot 50 gDaikon radish 50 gSalt 1 pinchRice vinegar (for the pickles) 1½ tbspSugar (for the pickles) 1½ tsp

3. Make the mỡ hành (scallion oil): thinly slice the spring onions and put them in a heatproof bowl with the salt. Heat the oil in a 14 cm pan on medium heat for about 1 min, until a slice of spring onion dropped in sizzles immediately (about 160 °C). Carefully pour the hot oil over the spring onions; they will sizzle and turn bright green. Stir and set aside. Keep children away and never leave hot oil unattended.

   Add in this stepSpring onions (scallions) 3Neutral oil (for the scallion oil) 3 tbspSalt 1 pinch

   medium heat

4. Make the nước chấm crema: stir the fish sauce, the juice of part of the lime and the sriracha into the sour cream until smooth (cut the rest of the lime into wedges). It should taste tangy, slightly salty and gently spicy.

   Add in this stepSour cream 60 gFish sauce (for the crema) 1 tspLime ½Sriracha 1 tsp

5. Heat a heavy 28 cm frying pan on medium-high heat with the rest of the oil and add the pork in a single layer (number of rounds: 1). Cook for 3 min per side, until dark golden with caramelised edges and no pink inside (63 °C). Rest the meat for 3 min, then slice it into thin strips and toss with the pan juices.

   Add in this stepNeutral oil 1¼ tbsp

   medium-high heat

6. Wipe the pan and warm the tortillas one or two at a time in the dry pan on medium-high heat for 30 sec per side, until soft, flexible and lightly speckled. Stack them in a clean towel to keep them warm and pliable.

   Add in this stepCorn tortillas (15 cm) 6

   medium-high heat

7. Thinly slice the jalapeño and roughly chop the coriander. Top each tortilla with pork, a little đồ chua, a spoonful of scallion oil, jalapeño and coriander, then drizzle with the crema. Serve with lime wedges.

   Add in this stepJalapeño 1Fresh coriander (cilantro) 10 gLime ½