Vietnamese lettuce cups

Method

1. Peel individual leaves off the lettuce, trying not to tear them. Rinse them thoroughly to remove any grit.
2. In a large bowl combine the chicken mince, pork mince, ginger, garlic, eschalots and fish sauce. Season with salt and pepper then combine together thoroughly with clean hands.
3. Place a wok over the highest heat possible. When it is smoking add half the peanut oil. Add half of the mince mixture and stir-fry constantly until crumbly and golden brown.
4. Transfer the mixture to a sieve over a bowl and strain out any remaining liquid. Discard the liquid. Repeat the process with the remaining 1 tablespoon of oil and mince.
5. Reduce the heat to medium, add the peanuts to the wok and fry until lightly coloured, about 1-2 minutes.
6. Meanwhile, put the noodles in a bowl and cover with boiling water. After 2 minutes, or when the noodles are tender, drain well.
7. In a frying pan over high heat, fry the dry rice paper wrappers in the extra teaspoon of oil, one at a time, until toasted, about 1-2 minutes. Once cooked, break them up into pieces to fit into the lettuce cups.
8. On a platter, make a stack of your rice paper pieces, then a stack of lettuce cups, the individual salad items (mushrooms, bean sprouts, cucumber and carrot), a bowl of the mince mixture, the toasted peanuts, the mint and coriander, the chilli, the lime and the noodles.