Vietnamese Style Crispy Pork Salad

From an Ainsley Harriot cookbook. A favourite in our house. The flavours come together beautifully to give a really refreshing taste. Lovely on a summer evening.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 16 -20  crispy lettuce leaves
• 1  tablespoon  sunflower oil
• 1  lb ground pork
• 2  teaspoons  grated fresh ginger
• 1  red chile, seeded and finely chopped
• 1  garlic clove
• 4  spring onions, finely chopped
• 2  tablespoons fresh coriander
• 2  tablespoons soy sauce
• 2  tablespoons fish sauce
• 2  tablespoons white wine vinegar
• 1  teaspoon  soft light brown sugar
• 4  limes

Directions

1. Heat half of the oil in a large frying pan, add half the pork and cook over a high heat stirring occasionally until brown and crispy. Set aside, heat rest of oil and cook remaining pork in the same way.
2. In a bowl mil together the ginger, chilli, garlic, spring onions and the coriander. Add the soy sauce, vinegar, fish sauce, sugar and the juice of one of the limes. Mix well.
3. Pour over the crispy pork and stir to mix together.
4. Pile the mixture onto the individual lettuce leaves, give each one a squeeze of lime juice or serve with a wedge of lime.
5. Enjoy!