Instructions: Place the pork in a large pan with the water and simmer until tender.

Remove from the heat and add the fish sauce, lemon juice, sugar, chili sauce and onion. Set aside to cool.

Shred the lettuce and place it in a nice salad bowl (I used a plain white oval dish. Mix in some of the coriander and chopped basil. When the meat is still a little warm, tip it onto the lettuce, along with the juices. Decorate the edges of the dish with tomato slices. Sprinkle some roasted peanuts over the top, garnish with more chopped basil and coriander.

Best served at room temperature. The mix of textures and sweet/sour/salty/hot flavours make this a very pleasant dish to eat.

Nice as part of a buffet meal, too.

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