Thai-style pork lettuce cups

Dry-fry the rice in a pan for 10 minutes until well toasted. Keep the pan moving so the grains toast evenly. Cool, then crush in a mortar and pestle or spice grinder. No need to take it to a powder – roughly crushed is fine.

In a bowl, pour in enough boiling water to cover the noodles. Cover with a tea towel and leave for 10 minutes, then drain and repeat. Drain well.

Heat the oil in a frying pan. Fry the pork, breaking it up with a fork as it cooks. Add the roasted rice, fish sauce, sesame oil, kaffir lime leaves and brown sugar, stirring until the pork is cooked. Transfer to a serving bowl and add the lime juice.

服务于一个大拼盘或木板堆s of lettuce leaves and noodles, along with the pork and small bowls of red onion, nuts, sesame seeds and a jar of chilli jam.

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