Larb

Soak the sticky rice in cold water for at least 4 hours, or overnight. Drain it and steam in a muslin-lined steamer for 20 to 25 minutes until tender, and keep it covered while you make the larb.

Toast the uncooked rice in a dry pan over medium heat for 8 to 10 minutes, shaking often, until deep golden and nutty. Grind it to a coarse powder — not flour.

Cook the pork mince in a wide pan with the water, breaking it up, until cooked through with no pink left. No oil: larb is not fried, and the water keeps it tender.

Take it off the heat and let it cool for 2 minutes.

Squeeze the limes. Add most of the lime juice, the fish sauce, the chilli flakes and the caster sugar and stir through.

Thinly slice the red onion and spring onions, pick the mint leaves and chop the coriander. Fold in the red onion, the spring onions, most of the mint, the coriander and most of the toasted rice powder.

Taste: it should be sour first, then salty, then hot. Adjust with the rest of the lime juice or more fish sauce.

Separate the lettuce into leaves. Serve the larb warm or at room temperature with the rest of the mint and rice powder scattered over, the lettuce leaves to scoop, and the sticky rice.