Finely dice an onion. Pour some more oil into your pan and add the onion. Separate your mint and coriander leaves from their stalks and make sure to save the leaves for later.

Chop up the stalks and slice up your garlic and ginger. Add the stalks into the pan along with the ginger and your lemongrass paste. Stir roughly, then grate the zest of half a lime in and scatter in your garlic. Continue stirring occasionally.

Add your mince to the pan along with the juice of your lime, and a generous glug of sesame oil. Stir until everything is mixed together completely, then add your cooked rice, mint and coriander leaves, and chilli. Stir and add your soy, then remove the larb from the heat.