Step 1

Put the sliced radishes in a bowl with the sugar, the juice of one of the limes, the sliced chillies and a pinch of salt, mix everything together and put to one side.

Step 2

Put a large frying pan on a medium heat and dry toast the jasmine rice, stirring frequently, for between five and eight minutes, until toasted, golden and opaque all over. Tip into a mortar, leave to cool, then grind to a fine powder.

Step 3

Return the pan to the hob, add the vegetable oil and fry the sliced shallots and garlic for two to three minutes.

Step 4

Add the pork mince, two tablespoons of water and season lightly with salt, then fry on a high heat for five to eight minutes, breaking up the mince with a wooden spoon as you do so, until it is very lightly browned and cooked.

Step 5

When the pork is ready, pile the little gem leaves on a platter, and lay the coriander sprigs alongside the leaves.

Step 6

Squeeze the juice of the remaining lime into the pork mix, then stir in the fish sauce, chopped fresh mint and ground toasted rice.

Step 7

Spoon the pork into a large bowl and serve with the leaves and the pickled radishes on the side.