Garlic Pork Kuy Teav Toastie with Lime-Pepper Dipping Broth

Method

1. Soak the dried shrimp in water for 5 minutes, squeeze dry and chop finely. Heat the oil in a 24 cm pan on medium-high heat, add the minced pork, most of the chopped garlic and the shrimp, and fry for 4 min, breaking the meat up finely with a spatula. When no pink remains and it is golden, stir in part of the fish sauce, half the white pepper and half the sliced spring onion, and turn off the heat.

   Add in this stepNeutral oil 1½ tspMinced pork 160 gGarlic cloves 2.4Dried shrimp 10 gFish sauce 1¼ tspWhite pepper ¼ tspSpring onions 1

   medium-high heat

2. Put the chicken stock, the remaining garlic crushed with the flat of a knife, the rock sugar and the rest of the fish sauce in a 16 cm pan and simmer on medium heat for 4 min. Turn off the heat, add the bean sprouts and the remaining white pepper and divide between cups or small bowls.

   Add in this stepChicken stock 300 mlGarlic cloves 1.6Rock sugar (or sugar) 1 tspFish sauce ¾ tspBean sprouts 40 gWhite pepper ¼ tsp

   medium heat

3. Spread butter evenly on one side of each bread slice. Lay one slice butter side down and layer half the mozzarella, the pork, the coriander, the remaining spring onion and the rest of the mozzarella, then top with another slice, butter side up.

   Add in this stepSandwich bread slices 4Butter, softened 20 gGrated mozzarella 60 gCoriander (cilantro) 6 gSpring onions 1

4. Heat a 28 cm · 1× pan on medium-low heat, add the sandwiches and toast for 3 min per side, pressing gently with a spatula. They are done when deep golden outside and the cheese starts to ooze. Too high a heat burns the bread before the cheese melts, so go low and slow.

   medium-low heat

5. Cut the sandwiches diagonally and squeeze lime into the cups of broth. Dunk the toastie into the broth and eat it with the sprouts.

   Add in this stepLime 1