Brown mince in peanut oil with garlic, lemongrass and ginger

Once browned, add lime, vinegar and fish sauce, adding more to taste if needed. Simmer for 3 minutes

Turn off heat and stir through water chestnuts, vermicelli cut into small strands, capsicum, spanish onion and herbs

Rest for 5 minutes, seperate lettuce leaves and serve larb on top of lettuce.

Serve with rice