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Soak dried mushrooms in hot water for about 30 minutes until soft. Meanwhile, separate eggs into 2 bowls; whites in one, yolk in the other. Beat both, adding a little wine to the whites to reduce the egg odor and a little to the yolks to make a medium thick consistency.
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Season a pan with a little pork fat or oil, add some pork to flavor pan. Stir-fry over medium heat, then remove. Add egg white mixture to pan and, when firm, remove pancake form and place on a plate. Re-season pan with more pork fat or oil, then pour off excess oil and add beaten yolk and wine mixture.
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Lower heat. When bubbles form on top of egg, turn off heat and place omelette on another plate. Boil 2 cups water, slip banana leaf in to clean and soften. Strain and place leaf or moistened muslin on a board.
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Mix pork with sesame seeds, garlic, pimiento or chili, sugar, fish sauce and pepper to taste. Remove stalk from dried mushrooms and discard. Add fresh mushrooms and pound until thin. Heat quickly in pan. Remove.
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Place yolk omelette on a board. Spread one quarter raw pork mix over a spatula. Top with mushrooms. Add another layer each of pork and mushrooms, place egg white circle on top then add another pork layer. Carefully press with oiled rolling pin, add single sausage and trim. Gently roll and fill in roll end with pork.
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Place roll on banana leaf or muslin, tuck in ends and bind with string to hold shape. Steam in a double boiler for about 17 minutes. Remove and cool then refrigerate until cold.
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Arrange half-moon shapes of cucumber around the edge of a serving plate then, inside the circle of cucumber, arrange tomato slices in a heart shape. Remove leaf or muslin from cold roll, slice to 1cm thickness and arrange in middle of the plate. Top with parsley sprigs.
- Note: These hors d'oeuvres are intended for a Valentine's Day party. Serve with nuoc cham dipping sauce.
