Cook the Thai rice in salted water according to pack instructions. Leave to stand with a lid on and fluff through with a fork before serving.

For the Thai dressing, whisk together the sugar, 4 fish sauce and lime juice. Next, roughly chop the mint, Thai basil and spring onions and set to one side.

Warm the sunflower oil in a large frying pan set over a medium heat, add the sliced garlic a cook for 1 minute, until just golden.

Add the pork mince and 100ml water and cook for 4-5 minutes, using a wooden spoon to break down the mince, until the water has bubbled away. Add half of the dressing and cook for 2-3 minutes, until sticky. Remove from the heat, season to taste with salt - or soy sauce - and stir through the chopped herbs and spring onion.

Pop the lettuce leaves, pork mixture and remaining Thai dressing at the table for everyone to make their own. To assemble the larb, pop some pork mixture in a lettuce leaf and drizzle with a little dressing. Serve with Thai rice alongside.