This dish is a popular staple at com binh dan stalls all over the country. The prawns are cooked in their shell, which gives them a crunchy texture that nicely offsets the chewy pork belly.

200 g small raw prawns

oil, for frying

100 g pork belly, sliced

2 tablespoons fish sauce

teaspoon freshly ground black pepper

1 teaspoon sugar

5 spring onions, sliced

carrot and daikon pickle to serve

Rinse the prawns and remove the heads. Pat dry with paper towel.

Heat a little oil in a frying pan. Add the sliced pork to the hot oil and cook for 3–4 minutes, until the pork is golden brown. Remove the pork, leaving the cooking fat behind.

Return the pan to the heat, add the prawns and cook until they just change colour. Return the pork to the pan and toss to combine with the prawns. Add the fish sauce, pepper and sugar and cook for 1 minute, keeping the pan moving so the sugar does not burn.

Add the spring onions and toss for about 20 seconds, or until wilted. Serve immediately with the carrot and daikon pickle.