Heat the oil in a large pan and cook the shallots and garlic for 2 minutes. Add the chilie, pork and five spice and cook for a further 5 minutes. stir in the water chestnuts, fish sauce, soy sauce and honey and warm through gently, stirring until the pork is cooked through. Allow to cool then chill for at least 20 minutes.
Separate the lettuce leaves and place 12 on a large serving platter. Stir the bean sprouts into the minced pork then spoon into the lettuce leaves. Garnish with coriander leaves and serve.