2stickslemongrassouter leaves removed and finely chopped
200gvermicelli rice noodles
Place noodles into mixing bowl and pour over boiling water until fully submerged by a few inches. Cover and leave to hydrate for 10 minutes. Drain and drizzle with sesame oil (or any other oil to stop them sticking).
Fry mince in pan with little olive oil for a few minutes until it is *almost* cooked through, then push to one side of the pan (you can spoon out some of the fat if there is a lot). Add the garlic, ginger, lemongrass and chili (if using) with a little more oil if needed in the empty side of the pan. Stir for 30 seconds, then mix it all together.
Add the fish sauce, generous pinch of salt, squeeze in the juice of 1 lime and then fold in the rice noodles.
NOTE: cutting the noodles a couple of times with a knife just to break them up a bit can help them incorporate better into the mince.
Once incorporated remove from the heat and mix in the freshly chopped mint. Taste, adding more lime, salt or fish sauce as needed.
Peel off some nice leaves from the gem lettuce (usually three per person depending on size) and spoon in the mince mixture into the lettuce leaves and serve!
Vegan - use vegan mince and swap fish sauce for soy instead.I like to add more herbs; coriander and mint - lots of them!Add edamame beans or fine beans if you want more veg in it.