Laotian-style pork larb

Heat a wok or large frying pan over a medium-high heat. Add the pork, beans, sugar, 2 tbsp water and a pinch of salt. Bubble briskly, breaking up the meat with a spoon, until almost all the liquid has evaporated, the beans are just tender and the mince is brown and cooked through with no pink meat (about 5 minutes).

Turn off the heat. Stir in the herbs and chillies with the lime juice, half the fried onions and Thai basil, and the fish sauce. Top with the remaining Thai basil and crispy onions. Serve on top of sticky rice with extra lime wedges, if liked.