Ingredients

• 1 tablespoon rice bran oil
• 1.5kg chicken mince
• 1 tablespoon finely grated lime rind
• 1/3 cup lime juice
• 225g can water chestnut slices, drained, chopped
• 225g can bamboo shoot slices, drained, chopped
• 1 lemongrass stalk (white part only), thinly sliced
• 4 kaffir lime leaves, vein removed, thinly sliced
• 1 tablespoon fish sauce
• 5 green onions, chopped
• 250g vermicelli noodles
• 1 red chilli, deseeded, chopped
• 1/3 cup salt-reduced soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons brown sugar
• 2 cups beansprouts, trimmed
• 2/3 cup fresh coriander leaves
• 2/3 cup fresh mint leaves
• 2 iceberg lettuces, leaves removed, trimmed

Method

• Step 1 Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
• Step 2 Add lime rind, lime juice, water chestnuts, bamboo shoots, lemongrass, lime leaves and fish sauce. Cook, stirring, for 3 minutes until mince is cooked through. Add onion. Toss to combine. Transfer to a bowl. Cover to keep warm.

• Step 3 Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Using scissors, chop noodles. Transfer to a bowl. Combine chilli, soy sauce, sherry and sugar in a bowl.
• Step 4 Arrange beansprouts, coriander and mint in separate bowls. Serve with lettuce leaves, mince mixture, noodles and soy sauce mixture.