Step 1

Preheat the oven to 250°C.

Step 2

Season pork well with salt flakes and ground white pepper, and set aside.

Step 3

To make nuoc cham, toss oil, eschalot, sugar and 1 tsp salt flakes in a bowl, then spread over a baking tray. Roast for 8-10 minutes or until caramelised, then add lime juice, fish sauce, chilli, coriander stalks, garlic and ginger. Stir to combine, scraping bottom of tray with a wooden spoon to incorporate onion caramel.

Step 4

Meanwhile, heat a chargrill pan or barbecue to high heat. Grill pork, turning halfway, for 10 minutes or until evenly golden and grill marks appear. Transfer to tray and spoon over some nuoc cham. Roast for 8 minutes or until pork is cooked through but still pink in the centre.

Step 5

Transfer pork to serving platter, scatter with beans, sliced lime and some coriander leaves, Vietnamese mint and basil. Spoon over remaining nuoc cham and serve with lettuce, peanuts and remaining herbs.