Instructions: Combine the shredded lettuce, scallions, mint and coriander in a large bowl. Cover and refrigerate.

Prepare the Nuoc Cham. Set aside.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add the ground pork and fry, breaking up the lumps, for 8 minutes. Add the sugar and 1 tablespoon of the fish sauce and cook for 2 minutes. Remove the meat to a bowl and set aside.

Heat the remaining 1 tablespoon oil in the wok. Add the garlic and onion and fry until fragrant. Add the tomatoes and cook for 5 minutes over moderate heat.

Return the pork to the wok, along with the broth, tomato paste and the remaining 2 tablespoons fish sauce. Simmer, stirring occasionally, for 15 minutes. Transfer the mixture to a serving bowl and sprinkle with the white pepper.

To serve, each diner puts some meat sauce and shredded lettuce over rice and then drizzles everything with Nuoc Cham before eating.

This recipe yields 4 servings.

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