You need

500g raw LEAN minced fish, pork, beef or chicken or 2 Cups cooked meat, finely diced

If using raw meat you need about 50ml canola oil to cook it

For the dressing you need

1 – 2 red or white shallots, finely chopped

2 spring onions finely sliced, including green leaves

250ml coriander loosely packed, finely chopped

About 10 mint leaves, finely chopped

1 clove garlic finely crushed

2-3 red chillies or half green chillies, thinly sliced

20ml sugar

30ml fish sauce

30ml lime or lemon juice

20ml sesame oil

100ml raw white rice

To prepare

Heat the oil and stir fry the mince until it is cooked.

If using left-over cooked meat cut it into tiny cubes, about 5mm

For the dressing

I place all the ingredients in the serving bowl, stir well and mix the meat with the dressing and allow it to stand for at least 30 minutes

Place the raw rice into a dry pan or wok. Heat it on high, stirring occasionally until all the rice has turned golden brown. Place the toasted rice into a pestle and mortar or an electric grinder and grind to a course powder.

Sprinkle the rice powder over the salad before serving.

If serving food within 30 minutes it can remain at room temperature, otherwise it is best to refrigerate it.

To serve

You need ‘bowl-shaped’ firm lettuce leaves. I find Baby Gem or small Cos lettuce work best. Wash the leaves and pile them on a plate for guests to serve themselves, alternatively spoon some meat salad into individual leaves.

Traditionally this is enjoyed as finger food, but you can eat it with a knife and fork!