Preparation time: 20 mins
Cooking time: 15 mins
• 1 iceberg lettuce
• 1/2 cup sweet chilli sauce
• Juice of 2 limes
• 2 Tbsp fish sauce
• 1 Tbsp brown sugar or grated palm sugar
• 100g vermicelli noodles
• 1 Tbsp vegetable oil
• 3 large eschalots, thinly sliced
• 1 lemongrass, white part only, finely chopped
• 2 cloves garlic, crushed
• 500g pork mince
• 1/4 cup mint leaves
• 1/4 cup Thai basil leaves
• 1 long red chilli, thinly sliced diagonally
• Lime wedges, to serve
Step 1 Holding lettuce in both hands, bang root firmly on a flat surface. Twist root to remove. Put lettuce in a large, deep bowl and cover with cold water to loosen leaves for easy separation. Drain. Line 4 serving bowls with lettuce ‘baskets’.
Step 2 Combine chilli sauce, lime juice, fish sauce and sugar in a jug. Set aside.
Step 3 Put noodles in a large bowl. Cover with boiling water and set aside for 5 minutes. Drain and divide among lettuce baskets. Set aside.
Step 4 Heat oil in a wok over a high heat. Add eschalots, lemongrass and garlic and stir-fry for 1 minute.
Step 5 Add mince and stir-fry for 8 minutes or until cooked through.
Step 6 Add prepared sauce, tossing to combine. Remove wok from heat.
Step 7 Transfer mince mixture to lettuce baskets. Sprinkle with herbs and sliced chilli. Serve with lime wedges on the side.