A more recent addition to the street food culture, we suspect that this dish originated in restaurants before being picked up as a street food.

Char su pork, the barbecued pork with distinct crackling, can be bought in Vietnamese and Chinese restaurants. These little parcels make a perfect appetiser in the hotter months, with a nice contrast between the crispness of the lettuce and the smoky flavour of the pork.

24 spring onions, green part only

300 g rice vermicelli

24 small butter lettuce cups

1 handful coriander sprigs

350 g char su pork, cut into 24 pieces

12 cooked tiger prawns, peeled, deveined and cut in half lengthways

classic dipping sauce to serve

Blanch the spring onions in a saucepan of boiling, salted water for 30 seconds to make them more pliable. Plunge into iced water so they retain their colour. Remove the chilled spring onions from the water and drain well.

Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.

Place a lettuce cup on a flat surface. Put a little vermicelli and some coriander into the cup and fold over to enclose the filling. Place a piece of pork and half a prawn on top of the lettuce cup and secure them in place by wrapping a spring onion around the bundle. Tie the spring onion in a knot. Repeat with the remaining ingredients.

Serve the rolls with the dipping sauce.