A classic Vietnamese favourite, full of leafy greens and a hearty beef based broth.
8 rashers of bacon, sliced in half width-wise
2 spring onions
1 bell pepper sliced into thin strips
1 pack of enoki mushrooms
Tonkatsu or soy sauce to taste
Preheat oven to approximately 170C. Lay a sheet of paper or aluminum foil on an oven tray. On a chopping board, cut the bacon in half and separate the slices. Lay one slice of bacon down and put another one on top, about 1/3 lower than the bottom one.
Put a slice of bell pepper, spring onion and a few strands of enoki mushrooms on top of the bacon slices, closer to the right side. Roll and wrap the bacon around the vegetables. Repeat until all ingredients are used. Brush a little barbeque sauce or soy over the bacon, on both sides. Cook in the oven for about 20 minutes or until bacon is well cooked.
Take out of the oven and put the bacon wraps in a frying pan over high heat. Cook until bacon is a little charred and slightly crispy (2-3 minutes). Serve whilst hot.
Credits: Pickled Plum Recipes