Pork: Add 300g pork loin to a bowl. In another bowl, add 1 tsp salt, 1 tsp pepper, 3 tbs brown sugar, ¼ cup fish sauce, 2 tsp crushed garlic and the juice of 1 lime. Mix well and pour half of the liquid over the pork. Set aside to marinate. Keep the other half to drizzle over at the end.

Salad: Finely shred 1 baby cos lettuce. Slice ⅓ cucumber into thin matchsticks. Add the lettuce and cucumber to a large bowl and add 1 handful of bean sprouts. Set this aside for the meantime.

Cook pork: Heat a large pan to a high heat. Add 2 tsp canola oil. Once hot, add the pork and cook for 3-4 minutes per side, rotating until the pork is mostly cooked (if you prefer your pork fully cooked, continue cooking for another 2 minutes per side - but it is best to leave it slightly pink for tenderness).

Finish off: Cook 200g rice noodles as per the packet instructions. Thinly slice the pork and add to the salad, pouring any cooking juices over. Add the remaining marinade, 2 tbs crispy shallots, 2 tbs chopped coriander and a few torn mint leaves. Add the cooked noodles, toss salad and enjoy!