•  2 tablespoons vegetable oil
•  500g chicken mince
•  3 cloves garlic, crushed
•  2 birdseye chillies, chopped
•  1½ tablespoons fish sauce
•  2 tablespoons lime juice
•  2 teaspoons brown sugar
•  1 Lebanese cucumber, thinly sliced
•  1 red onion, thinly sliced
•  ¼ cup Vietnamese mint leaves
•  ¼ cup spearmint leaves
•  ¼ cup round mint leaves

  Heat the oil in a large frying pan or wok over high heat. Cook the chicken, in batches, for 3–5 minutes or until browned, breaking up any lumps with a wooden spoon. Add the garlic and chilli and cook for 1 minute. Stir through the fish sauce, lime juice and sugar. To serve, toss through the cucumber, onion, Vietnamese mint, spearmint and round mint. Serves 4.