Prep your ingredients. Take your mint and coriander. With a knife, separate the stalks and the leaves. Finely chop the stalks of both but keep them separate. Finely chop your coriander and mint leaves.

Peel your ginger and chop into small matchsticks. Finely slice 1 red chilli and 4 spring onions. Measure out 4 tbsp of fish sauce.

At this point, get 300g of rice on. Rinse the rice and add it to a pan with 2 times the amount of boiling water. Cook without a lid until the water has been absorbed.

In a large wok or frying pan, add a splash of olive oil and then add your pork mince. Fry on a high heat, breaking it up with a wooden spoon. As the pork starts to caramelise, remove it from the wok and set it aside.

In the same wok, add a splash more oil. Add your ginger, red chilli, mint and coriander stalks, spring onions and 2 tsp of lemongrass puree.

Keep mixing your larb base. Once it starts to catch on the pan, pour in your fish sauce and squeeze in the juice of a lime. Mix it together, and then reintroduce the pork mince. Stir.

Add your rice spoon by spoon. Once all the rice and pork is folded together, add your coriander and mint leaves. Mix together. Remove the larb from the heat.

Serve the larb in crispy lettuce leaves and enjoy!