Callum Hann's simple san choy bau is easy to make and fun to eat – get the kids to help!

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan | Little Helper Lily Green

San choy bau with carrot and cucumber salad
serves 4

1 tbsp olive oil
4 garlic cloves, finely grated or chopped
thumb-sized piece of ginger, finely grated or chopped
½ bunch coriander, stems chopped,
leaves picked
500g pork mince
2 tbsp oyster sauce
1 tbsp reduced-salt soy sauce
juice of 1 lime
1 cup bean sprouts
½ bunch of mint, leaves picked
3 spring onions, thinly sliced
1 Lebanese cucumber, thinly sliced
1 carrot, shaved into ribbons using a peeler
2 tsp brown sugar
1 tsp fish sauce
1 baby cos lettuce, leaves separated

Heat oil in a large frying pan over medium-high heat. Add the garlic, ginger and coriander stems, and cook for one minute or until golden and fragrant. Add the pork and cook, breaking up any lumps with a wooden spoon, for 5-8 minutes or until cooked and golden brown. Stir through the oyster sauce, soy sauce, half the lime juice and bean sprouts for the last minute of cooking.
Meanwhile, combine the coriander leaves, mint leaves, spring onions, cucumber and carrot in a large bowl.
Stir the remaining lime juice, brown sugar and fish sauce together in a small bowl until sugar dissolves. Pour over the salad and toss to coat.
Divide the lettuce leaves between serving plates. Fill with the pork mixture and top with salad.

This recipe first appeared in the August 2019 issue of SALIFE magazine.