1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
3 teaspoons pineapple juice
2 tablespoons soy sauce
1 banana blossom
1 tablespoon white vinegar
Vegetable oil, for deep frying
9 ounces/250 g potato starch
1 sheet tofu skin, sliced into 3/4-inch/2 cm lengths
1 handful bean sprouts, roots plucked
1 tablespoon toasted sesame seeds
1 tablespoon fried Asian shallots
1 handful plucked Vietnamese mint leaves
1 long chile, julienned
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