2 cm (3/4 inch) length of trimmed lemon grass stalk, finely chopped
350 g (11 1/2 oz) minced pork
3 tablespoons fish sauce
2 tablespoons Chinese rice wine
4 tablespoons sweet chilli sauce
juice of 1 lime
2 tablespoons runny honey
100 g (3 1/2 oz) glass noodles
small handful of coriander, chopped
small handful of mint, chopped
8–12 large iceberg lettuce leaves
100 g (3 1/2 oz) chopped chilli-roasted peanuts, to serve
Heat the oil in a large wok or frying pan until hot, add the spring onions, garlic, ginger, red chilli and lemon grass and stir-fry over a high heat for 30 seconds, then add the pork and stir-fry for a further 4–5 minutes or until browned and cooked through.
Stir in the fish sauce, rice wine, chilli sauce, lime juice and honey, reduce the heat and simmer for 2 minutes, then remove the pan from the heat.
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Soak for 3–4 minutes, then drain and cut into short strands with kitchen scissors.
Add the noodles to the pork mixture and mix through. Return the pan to the heat and cook over a high heat for 3–4 minutes or until piping hot. Remove from the heat and stir in the chopped herbs.
Spoon the mixture into the lettuce leaves and transfer to 4 serving plates. Serve sprinkled with the chopped peanuts.