1 Make the pork filling in advance. Soak the dried mushrooms in the mirin or sherry and cover with water. Leave for 30-45 minutes, remove the mushrooms and chop very finely, discarding the stalks if you used dried shitake. 2 Let the soaking liquid settle and carefully drain off, leaving any grit in the bowl. Mix the pork, fish sauce, half the garlic, ginger and lots of black pepper and leave for 1/2 hour. 3 Heat the oil in a wok or wide frying pan on a medium heat and saute the shallots and remaining garlic for a few minutes until softened. Raise the heat to high, add the pork mix and fry for five minutes, breaking up any lumps, until browned. 4 Add the mushrooms and fry for a minute, add their soaking liquid and simmer until about evaporated, to leave a moist mix of pork and mushrooms. 5 Taste and adjust the seasoning, adding more fish sauce or a pinch of sugar. Serve cold or reheat just before serving. Heat about 5mm/ 1/4" depth of oil in a frying pan over a moderate heat. 6 Add the shallots and fry fairly quickly until golden brown and crisp. Lift out with a slotted spoon and drain on kitchen paper. They can be fried several days in advance and stored in a well-sealed container in the fridge. 7 Shortly before serving pick the leaves off the mint and put in a bowl. Cut the lower part of the stalks off the coriander, leaving only 3cm/1 1/4" stalk and all the leaves. Pile into a bowl. 8 Put the fried shallots into a separate bowl and spring onions and chillies into more bowls. The hoisin sauce goes into yet another bowl and placed in the centre of the table. 9 Pile the lettuce leaves high in a bowl (dont worry if a few are torn in half - theyll make slightly smaller parcels). 10 Add a spoonful of fried pork in the centre of a lettuce leaf. Over that add a sprinkling of fried shallots, mint leaves, coriander sprigs, spring onion, chilli if desired and a drizzle of hoisin sauce. The edges of the lettuce leaf are folded over as best you can. Recipe by: Sophie Grigsons Herbs