Lay out the 8pc betel leaves on a plate or platter, add half a tsp of the peanut miang paste & pinch of smoked trout on top of each leaf.
In a small bowl, dress the salad with the Chilli Nahm Jim and garnish each leaf with a little of the salad.
Cooking & Assemble instructions:
Steam the Bao Buns in a steamer (or over boiling water in a perforated bowl above) for 8 minutes.
Whilst the bao buns are steaming, shallow fry the pork hock in canola or veg oil until crispy. Cover with a lid to avoid hot oil spitting…be careful!
Assemble the bao buns by adding a tbsp of Hoisin, Pickled Cucumber & Coriander to each bun. Add the crispy Pork Hock. Enjoy!