4 spring onions, finely chopped, plus extra to serve
1 tablespoon fish sauce
2 tablespoons coconut cream
Nuoc cham dipping sauce
1 teaspoon rice vinegar
1 teaspoon caster sugar
1 garlic clove, finely chopped
1 small red chilli, seeds removed, finely chopped
1 teaspoon fish sauce
Banh Hoi, vermicelli sheets
Soak 16 bamboo skewers for 30 minutes.
Stir sesame in a dry pan over medium heat for 1 minute. Add cumin and stir for 1 minute until fragrant and toasted. Transfer to a bowl, then mix well with remaining ingredients and a pinch of salt.
Divide into 16 portions, then shape into 6cm patties. Cover and chill for 30 minutes.
Meanwhile for the dressing, combine vinegar, sugar and 3 tablespoons water in a small pan. Bring to the boil, then reduce to low and simmer for 1 minute, stirring until sugar dissolves. Remove from heat and allow to cool. Stir in remaining ingredients.
Heat a lightly oiled barbecue or chargrill pan on medium-high heat. Thread 2 patties onto 2 parallel skewers (to help them hold together). Repeat to make 8 skewers.
Cook for 3 minutes each side until lightly charred but still slightly pink in the centre.
Serve with banh hoi, herbs, lettuce, carrot and nuoc cham dipping sauce.