Thinly slice the bird’s-eye chillies and the shallot. Add both to a bowl with the juice of the limes, fish sauce and sugar. Mix it all together. It should be tangy, slightly sweet and savoury. Set aside.

Pick the mint leaves and discard the stems. Pick the coriander leaves and thinly slice the stems. Defrost the edamame and chop the cabbage into bite-sized chunks (2–3cm).

Heat a large frying pan or wok over a high heat with no oil. Once hot, chuck in the cabbage, season with salt and cook for 4–6 mins, stirring occasionally, until it’s wilted and starting to char. Tip it onto a plate and set aside.

Lower the heat to medium. Add the water, fish sauce, coriander stems and pork mince to the pan. Season with salt and black pepper, then cook, breaking up the mince as you go, until it’s just cooked through. It should be grey, not browned — that’s how you keep it juicy.

Reheat the rice following pack instructions and divide between bowls.

Stir the cabbage, edamame, dressing and most of the herbs through the pork. Spoon the mixture over the rice, then finish with a scattering of the remaining herbs and any leftover lime wedges.