Fragrant pork lettuce cups

Toast 1 tbsp rice in a dry frying pan for 4-5 minutes until golden brown, leave to cool, then roughly crush in a pestle and mortar. Cook the remaining rice in boiling water according to pack instructions.

Remove and discard the tough outer lemongrass leaves, then thinly slice the rest. Slice the shallots and deseed and finely chop the chilli. Heat the oil in a wok or large frying pan and stir fry the lemongrass, shallots and chilli for 1 minute. Add the pork and stir fry for 8-10 minutes more, until lightly browned and cooked through with no pink meat.

In a bowl, mix the lime juice, fish sauce, sugar and 1 tbsp water. Stir into the pork, cook for 1 minute more, then remove from the heat and stir in most of the mint.

Separate the lettuce leaves and arrange on plates. Using a slotted spoon, divide the pork between the leaves. Scatter over the crushed toasted rice and reserved mint, then serve with the rice