handful fresh herbs, such as coriander leaves, Thai basil leaves or mint leaves
½ long red chilli, sliced (and seeds removed if less heat preferred)
½ long red chilli, seeds removed and finely chopped
½ long red chilli, thinly sliced and seeds removed, if less heat preferred (optional)
½ large cucumber, halved lengthways, seeds removed and thinly sliced
1 head garlic, cut in half horizontally
1 garlic clove, crushed (or 1 tsp garlic paste)
4 garlic cloves, crushed (or 4 tsp garlic paste with pinch fine sea salt)
10g fresh root ginger, peeled and grated (or 2 tsp ginger paste)
1 lemongrass stalk, woody outer layers removed, finely chopped (or 1 tbsp lemongrass paste)
tender lettuce leaves, such as cos or Little Gem
½ small onion or 1 shallot (about 60g/2¼oz), finely chopped
75g/2½oz crispy fried shallots (optional)
600g/1lb 5oz sweet potatoes, scrubbed, skin on and cut into wedges
1 tomato, thinly sliced
4 tbsp Japanese or ordinary mayonnaise
sea salt flakes and freshly ground black pepper
50²µ/1¾´Ç³ú caster sugar
2½ tsp caster sugar
2½ tsp fish sauce
3 tbsp oil, such as sunflower or rapeseed
2 tbsp oil, such as sunflower, rapeseed or coconut oil
50ml/2fl oz rice wine vinegar or cider vinegar
large pinch fine sea salt
1 tbsp dark soy sauce
sriracha, to taste
¼ tsp ground white pepper
1 free-range egg, beaten
2 free-range eggs
500g/1lb 2oz pork mince
4 brioche buns or hamburger buns, cut in half