Serves 2

Ingredients:

400g pork mince
1 lemon
35ml fish sauce
2 spring onions, finely sliced
80g radish, finely sliced
8g basil, leaves sliced
100g lettuce, separated into leaves/cups
120g pak choi, finely sliced
10g ground almond

Dipping sauce:

40ml sesame oil
8g coriander, roughly chopped
½ chili, de-seeded and finely chopped
40ml water (from your tap)
5ml sugar/xylitol (from your pantry)
Cooking oil (from your pantry)
Salt and pepper (from your pantry)

Method:

1. Heat a pan to high heat with a dash of cooking oil and only when very hot, add the mince. Move it around rapidly with a spatula or fork to separate the mince to avoid it from forming lumps (about 6-10 minutes). 
2. Add pak choi and cook until wilted, about 2-4 minutes. Once cooked, place these ingredients in a bowl. 
3. Add fish sauce and fresh lemon juice (reserving ½ for dipping sauce). 
4. Add radish, spring onion, basil and ground almond. Mix well and season to taste. Set aside until serving.
5. In a bowl, mix together all the ingredients for the Vietnamese dipping sauce until the sugar/xylitol has dissolved. Add enough chili to your heat preference. Add your reserved lemon juice and season to taste with salt and pepper.
6. Spoon the pork larb into the lettuce cups, drizzle over dipping sauce and wrap them up.