1. Cut the meat into thin slices. Peel and finely chop the garlic and ginger.

2. In a bowl, mix the garlic and ginger with soy sauce, two tablespoons of oil, and two pinches of pepper. Roll the pork slices in the mixture. Let marinate for 30 minutes.

3. Rinse and dry the romaine lettuce, cut the leaves into three sections. Rinse and dry the red bell pepper. Cut into fine julienne. Peel the spring onions, remove the dark green part, and slice thinly.

4. In a bowl, mix nuoc-mam sauce with lemon juice, two tablespoons of water, sugar, and chopped bird’s eye chili. Add the sliced bell pepper and onions, and mix carefully.

5. Rinse the Thai basil and chives. Chop the herbs together.

6. Pat the meat dry on paper towels. In a hot, lightly oiled pan, cook the meat for 2 minutes on each side.

7. Line four large bowls with romaine lettuce leaves. Add the bell pepper and onion mixture, and top with cooked pork, Thai basil, and chives. Serve.