Make the nuoc cham first. Combine the fish sauce, lime juice, sugar, garlic, chilli and water in a small bowl or jar. Stir until the sugar has fully dissolved, then set aside to mellow while you prepare the rest of the dish.

Place the pork mince in a large bowl. Add the fish sauce, sugar, soy sauce, grated garlic, minced golden shallots, lemongrass and black pepper. Using your hands, mix gently but thoroughly until everything is evenly combined and the mixture feels cohesive and slightly sticky, holding together easily when pressed.

Divide the mixture into roughly 12 portions. Roll lightly, then gently flatten each one just enough so it makes good contact with the pan or grill.

Bring a kettle of water to the boil. Place the rice vermicelli in a heatproof bowl, cover with boiling water and soak for 5–7 minutes until just tender.

Drain the noodles, then refresh under cold running water to stop them cooking further. Drain very well, then toss gently with about 1–2 teaspoons neutral oil to keep the strands separated. Set aside.

Prepare the vegetables and herbs: shred or separate the lettuce, slice the cucumber thinly and loosely pick the herbs.

Heat a pan or BBQ over high heat with a little oil. Once hot, cook the pork in batches, allowing it to sit undisturbed until well browned on the first side before turning. Cook until well coloured and cooked through, with proper char developed.

Assemble with rice vermicelli, lettuce, cucumber and plenty of herbs. Top with the hot pork and spoon over the nuoc cham. Finish with fried shallots if using.