"My partner and I love eating like this when we have friends over - it's interactive, it's fun," says Anchovy chef Thi Le. "It's very communal because everyone is involved from start to finish, from picking the herbs through to grilling the meat and wrapping their own wrap - everyone helps themselves. You can have as much or as little of all the bits and bobs as you please (it's completely customised to your taste). Pile them all up on a leaf and off you go."
Start this recipe a day ahead to marinate the pork.
For the nuoc cham, see Thi Le's beef tartare recipe.